ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Modified atmosphere packaging to improve the quality of parsnips.

Sellakanthan, K.; King, C. D.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 163-168 Ref: 8 ref.

1996

บทคัดย่อ

In a preliminary trial, parsnips held in unsealed plastic liners at 0 deg C and 100% RH developed significant discoloration to 75% of the surface after 1 week. After 2 weeks, lower parts of roots were noticeably limp. In further trials, parsnips were held under several experimental controlled atmospheres to assess the benefits possible from reduced oxygen and raised carbon dioxide levels. The respiration rates of the parsnips were also determined for the more beneficial atmospheres. This allowed the necessary permeability of commercial-sized carton liners to be calculated. A trial using 2 different modified atmosphere carton liners provided 8 weeks of storage at 2 deg C. The effects of initial gas flushing, and of dipping in ascorbic acid to prevent oxidative browning of the surface were also evaluated. A further trial determined the extreme limits of atmosphere modification before onset of anaerobic conditions. Also evaluated were the effects of precooling before packing. A replicated trial was

 conducted with the preferred modified atmosphere of 5-6% oxygen and 15-17% carbon dioxide. It ran for 8 weeks at 2 deg . The quality of the parsnips at outturn was considered better than that of freshly harvested parsnips stored in conventional packaging for 1 week at 2 deg ; the surface of the roots was whiter, they were less limp and they had a noticeably sweeter taste.