บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments.

J. R. Gorny, B. Hess-Pierce and A.A. Kader

Journal of food science. Volume 64 Issue 3. May/June 1999. Pages 429-432.

1999

บทคัดย่อ

Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments.

The shelf-life of slices from 13 cultivars of peaches and 8 cultivars of nectarines, varied (between 2 and 12 days at 0 degrees C). Controlled atmospheres of 0.25 kPa O2 and/or 10 kPa or 20 kPa CO2 extended the shelf-life at 10 degrees C of 'O'Henry' or 'Elegant Lady' peach slices by 1-2 days beyond the air control. Low (0.25 kPa) O2 acted synergistically with CO2 levels of 10 and 20 kPa to induce fermentative metabolism as indicated by ethanol and acetaldehyde production. A 2% (w/v) ascorbic acid + 1% (w/v) calcium lactate postcutting dip resulted in limited reduction of cut surface browning and tissue softening in 'Carnival' peach slices.