Articles
METABOLIC ACTIVITY AND QUALITY CHANGES OF FRESH-CUT KOHLRABI STORED UNDER CONTROLLED ATMOSPHERE
Article number
857_13
Pages
129 – 136
Language
English
Abstract
The metabolic activity and the effect of different controlled atmosphere (CA) conditions on the quality of stem and fresh-cut kohlrabi were studied.
Atmospheres with 95% RH: 5 kPa O2 + 5 kPa CO2, 5 kPa O2 + 15 kPa CO2, and air storage (21 kPa O2 + 0 kPa CO2) as control were applied.
Sliced kohlrabi was stored for 14 days at 5°C. The respiration rate, ethylene emission, sugar and organic acids content, and sensorial attributes (appearance, flavor, and acceptability) were evaluated.
The respiratory activity of fresh-cut kohlrabi was quite similar during the storage period.
Fresh-cut kohlrabi showed a respiration rate of 6 to 10 mg CO2 kg-1 h-1 under air storage.
Using CA of 5 kPa O2 + 5 kPa CO2 the respiration were reduced to 2 to 4 mg CO2 kg-1 h-1. A decrement in the ethylene emission throughout storage, especially under low O2 and high CO2 levels was found.
Sliced kohlrabi stored under CA of 5 kPa O2 + 5 or 15 kPa CO2 had only a slight delay in sugar and organic acid consumption compared with air storage.
For fresh-cut kohlrabi 5 kPa O2 + 15 kPa CO2 was the most appropriated atmosphere to assure a good commercial quality.
Studies on fresh-cut kohlrabi are firstly reported here.
Atmospheres with 95% RH: 5 kPa O2 + 5 kPa CO2, 5 kPa O2 + 15 kPa CO2, and air storage (21 kPa O2 + 0 kPa CO2) as control were applied.
Sliced kohlrabi was stored for 14 days at 5°C. The respiration rate, ethylene emission, sugar and organic acids content, and sensorial attributes (appearance, flavor, and acceptability) were evaluated.
The respiratory activity of fresh-cut kohlrabi was quite similar during the storage period.
Fresh-cut kohlrabi showed a respiration rate of 6 to 10 mg CO2 kg-1 h-1 under air storage.
Using CA of 5 kPa O2 + 5 kPa CO2 the respiration were reduced to 2 to 4 mg CO2 kg-1 h-1. A decrement in the ethylene emission throughout storage, especially under low O2 and high CO2 levels was found.
Sliced kohlrabi stored under CA of 5 kPa O2 + 5 or 15 kPa CO2 had only a slight delay in sugar and organic acid consumption compared with air storage.
For fresh-cut kohlrabi 5 kPa O2 + 15 kPa CO2 was the most appropriated atmosphere to assure a good commercial quality.
Studies on fresh-cut kohlrabi are firstly reported here.
Authors
V.H. Escalona, E. Aguayo, F. Artés
Keywords
respiration rate, ethylene, sugar, organic acid, sensory quality, minimally processed
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