Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging

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2001
Author
Soliva-Fortuny, Robert
Grigelmo-Miguel, Nuria
Odriozola Serrano, Isabel
Gorinstein, Shela
Martín Belloso, Olga
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Abstract
The color and polyphenol oxidase (PPO) activity of fresh-cut Golden delicious apples were evaluated throughout cold storage under modified atmospheres. The shelf life of cut apples was extended to several weeks, especially when an initial atmosphere of 90.5% N2 + 7% CO2 + 2.5% O2 and plastic pouches
of 30 cm3/cm2·bar·24 h were used. Under these conditions, a maximum 62% PPO activity depletion was observed. In all cases, the faster the initial PPO activity decays, the less the color changes. A fractional conversion first-order model was proposed for predicting color changes in minimally processed apples. Browning was better described through lightness (L*) (kL = 0.017 − 0.07 day-1) and color difference (ΔE*) values (kΔE = 0.015 − 0.073 day-1), which fitted the model with enough accuracy.
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http://hdl.handle.net/10459.1/48868
DOI
https://doi.org/10.1021/jf010190c
Is part of
Journal of Agricultural and Food Chemistry, 2001, vol. 49, num. 8, p. 3685-3690
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