کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4520048 | 1322872 | 2006 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage, but does not always delay ripening
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
Ethanol exposure on fruit was repeated with purchased mangoes that had been subjected to a commercial quarantine heat treatment. A second heat treatment of 18 h at 38 °C and 98% relative humidity was added to one batch of fruit in this experiment. Ethanol vapors did not result in delayed ripening in those mangoes. However, this treatment inhibited microbial growth. The second heat treatment did not improve fresh-cut mango shelf life, and further, microbial growth increased compared to other treatments. It is concluded that, due to inconsistent results, ethanol vapor applied for 20 h to whole mangoes prior to processing for fresh-cut is not a practical approach to delay ripening; however, at lower doses (10 h), it could be used as a safe microbial control in a fresh-cut production sanitation system.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Postharvest Biology and Technology - Volume 39, Issue 2, February 2006, Pages 134-145
Journal: Postharvest Biology and Technology - Volume 39, Issue 2, February 2006, Pages 134-145
نویسندگان
A. Plotto, J. Bai, J.A. Narciso, J.K. Brecht, E.A. Baldwin,