ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Changes in off-odor volatiles of salad products during storage.

Peiser, G.; Lopez-Galvez, G.; Cantwell, M.;

Postharvest Horticulture Series - Department of Pomology, University of California Year: 1997 Issue: No. 19 Pages: 23-28 Ref: 6 ref.

1997

บทคัดย่อ

Food service garden salad packages (containing commercially processed iceberg lettuce, carrot and red cabbage) obtained from 5 California processors had O2 concentrations of 0.2-1.0% and CO2 concentrations of 5-20% over 15 days of storage at 5 deg C. Acetaldehyde and ethanol developed in the tissues at concentrations of 2-22 micro l/kg and 50-1500 micro l/kg, respectively, by the 'Best if used by Date' (BIUD). Packages from all processors were above the limit of saleability for overall visual quality by the BIUD, although off-odours were detected. In a controlled atmosphere (CA) experiment using commercially processed iceberg lettuce, 0.2% O2 and 7.5% CO2 alone were beneficial compared with air for maintaining visual quality, but 0.2% O2 + 7.5% CO2 or 0.2% O2 + 15% CO2 were best. However, the low O2 and high CO2 atmospheres also caused the production of elevated concentrations of acetaldehyde and ethanol. On a weight basis, iceberg lettuce, carrot and red cabbage tissue produced about the same c

oncentrations of these 2 volatiles. The carrot and red cabbage in the bags produced many other volatiles in addition to acetaldehyde and ethanol as measured by capillary GC.