Articles
EFFECT OF LOW OXYGEN ATMOSPHERES ON QUALITY AND PHYSIOLOGICAL RESPONSES OF FRESH-CUT ‘RED MARADOL’ PAPAYA
Article number
837_35
Pages
265 – 270
Language
English
Abstract
The physiological responses of Red Maradol papaya cubes to differing oxygen concentrations (1, 3, 5 and 21% O2 with N2 as balance atmosphere) were determined under continuous flow conditions at 10°C for 6 d O2 concentrations from 1 to 5% reduced respiration rate and ethylene production of the cubes.
Water soaking increased during storage and was reduced by low O2 atmospheres compared with cubes kept in air atmosphere.
The cubes from 1% O2 maintained much higher contents of total soluble solid (TSS), titratable acidity (TA), vitamin C, and delayed loss of cube flesh firmness compared with the cubes kept in 3, 5 and 21% O2. Cube color was not significantly affected by O2 concentration.
Low O2 atmospheres could be used in controlled atmosphere storage of papaya cubes to maintain quality for at least 6 d at 10°C.
Water soaking increased during storage and was reduced by low O2 atmospheres compared with cubes kept in air atmosphere.
The cubes from 1% O2 maintained much higher contents of total soluble solid (TSS), titratable acidity (TA), vitamin C, and delayed loss of cube flesh firmness compared with the cubes kept in 3, 5 and 21% O2. Cube color was not significantly affected by O2 concentration.
Low O2 atmospheres could be used in controlled atmosphere storage of papaya cubes to maintain quality for at least 6 d at 10°C.
Authors
P. Dankaew, S. Kanlayanarat, J. Poubol
Keywords
respiration, firmness, quality attributes, physiological properties, controlled atmosphere, minimally processed
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