Effects of combinations of calcium solution dips and MAP on postharvest life of ‘Fuji’ apple
Hyung W. Park, Yoon H. Kim and Seon A. Lee
Abstracts, 14th World Congress of Food Science & Technology, October 19-23 2008, Shanghai, China. 721 pages.
2008
บทคัดย่อ
‘Fuji’ apples were dipped into 5% CaCl2 solution at 4°C for 15 minutes and then packaged with or without film (thickness 25 µm) before putting into storage at 0 °C. The results showed the lowest rate of weight loss and the highest firmness and acidity in the treatment of calcium dipping with modified atmosphere packaging (MAP). It also showed the highest vitamin C content in the treatment. However, no significant difference of soluble solid content (SSC) was found among the treatments. The preference test in calcium dipping and calcium dipping with MAP gained higher scores by the panel, but there was no significant difference between those treatments.