Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples-Reference-Cited by-同舟云学术

Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples

Published:2019-12-01 Issue:2 Volume:23 Page:121-128
ISSN:2344-150X
Container-title:Acta Universitatis Cibiniensis. Series E: Food Technology
language:en
Short-container-title:

Author:

Hu Yunfeng¹,Hao Yicheng¹,Wei Zengyu¹

Affiliation:

1. College of Food Engineering and Biotechnology , Tianjin University of Science and Technology , Tianjin 300457 , China

Abstract

Abstract Carbon dioxide (CO2) injury is one of the key cause affecting the sales of fresh-cut apples during the sales period. The method to warn the time till occurring CO2 injury would be convenient for businesses and consumers, but so far, no one has paid attention. This research aimed to study the change rule of the mechanism of carbon dioxide injury of fresh-cut apples treated with high CO2 concentration. The experiment was conducted at 5, 15, 25 and 35°C for 4 days. Every twelve hours, the fresh-cut apple was analyzed by measuring the changes of firmness, soluble solids concentration, browning index and sensory evaluation. The results showed that sensory scores, firmness and soluble solids concentration decreased over time, while the browning index of freshly cut apple increased rapidly with time. Based on the dynamic model of the browning index, with the CO2 Injury warning model of ready-to-eat apples treated with high CO2 concentration was determined.

Publisher

Walter de Gruyter GmbH

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.sciendo.com/pdf/10.2478/aucft-2019-0015

Reference24 articles.

1. 1. Altisent, R., Plaza, Lucía, Alegre, I., Vi?As, I., & Abadias, M. (2014). Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges. LWT - Food Science and Technology, 58(2), 541-549. DOI: 10.1016/j.lwt.2014.03.01910.1016/j.lwt.2014.03.019

2. 2. Both, V., Brackmann, A., Thewes, F. R., Weber, A., Schultz, E. E., & Ludwig, V. (2018). The influence of temperature and 1-mcp on quality attributes of ‘galaxy’ apples stored in controlled atmosphere and dynamic controlled atmosphere. Food Packaging and Shelf Life, 16, 168-177. DOI: 10.1016/j.fpsl.2018.03.01010.1016/j.fpsl.2018.03.010

3. 3. Burmeister, D. M., & Dilley, D. R. (1995). A ‘scald-like’ controlled atmosphere storage disorder of empire apples — a chilling injury induced by CO2. Postharvest Biology and Technology, 6(1), 1-7. DOI: 10.1016/0925-5214(94)00041-P10.1016/0925-5214(94)00041-

4. 4. Colgan, R. J., Dover, C. J., Johnson, D. S., & Pearson, K. (1999). Delayed ca and oxygen at 1 kpa or less control superficial scald without co2 injury on bramley’s seedling apples., 16(3), 223-231. DOI: 10.1016/S0925-5214(99)00029-010.1016/S0925-5214(99)00029-0

5. 5. Cortellino, G., Gobbi, S., Bianchi, G., & Rizzolo, A. (2015). Modified atmosphere packaging for shelf life extension of fresh-cut apples. Trends in Food Science & Technology, 46(2), S0924224415001454. DOI: 10.1016/j.tifs.2015.06.00210.1016/j.tifs.2015.06.002