Postharvest CO2 and ethylene production and quality maintenance of fresh-cut kiwifruit slices

Agar I., Massantini R., Hess-Pierce B., Kader A.

JOURNAL OF FOOD SCIENCE, cilt.64, sa.3, ss.433-440, 1999 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 64 Sayı: 3
  • Basım Tarihi: 1999
  • Doi Numarası: 10.1111/j.1365-2621.1999.tb15058.x
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.433-440
  • Çukurova Üniversitesi Adresli: Hayır

Özet

The quality attributes and gas production of fresh-cut kiwifruit slices (Actinidia deliciosa cv Hayward) were studied to identify the optimum ranges of storage temperature, relative humidity, and atmospheric composition. Also the effects of wounding, C2H4 addition or removal, and chemical treatments (calcium, ascorbic acid, citric acid) on deterioration rate were investigated. Flesh softening was the major quality loss of stored fresh-cut kiwifruit slices. Fresh-cut kiwifruit slices had a shelf-life of 9-12 days if treated with 1% CaCl2 or 2% Ca lactate, and stored at 0-2 degrees C and >90% relative humidity in an C2H4-free atmosphere of 2 to 4 kPa O-2 and/or 5 to 10 kPa CO2.