کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
6402808 | 1330891 | 2015 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quality retention of fresh-cut pepper as affected by atmosphere gas composition and ripening stage
ترجمه فارسی عنوان
نگهداری کافی از فلفل تازه که تحت تأثیر ترکیب فاز گاز و مرحله رسیدن قرار دارد
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The responses of fresh-cut (FC) vegetables to CO2 and O2 levels depend on their ripening stage and degree of processing. In this work we evaluated the effect of storage under different CO2 (2.5; 5; 10 and 15Â kPa) and O2 (2.5 and 5Â kPa) combinations or air on quality retention of FC green and red pepper. Atmospheres with 15Â kPa CO2 caused physiological injury at both ripening stages. Red pepper strips were less tolerant to CO2 enrichment within the range 5-10Â kPa. Ripe FC peppers were also more sensitive to O2 reductions below 5Â kPa. Marked benefits were obtained at both ripening stages with 5Â kPa O2Â +Â 5Â kPa CO2. CA-stored strips showed lower spoilage and dehydration and ion leakage. Storage under 5Â kPa O2Â +Â 5Â kPa CO2 was highly effective to maintain the firmness and resistance to bending of the strips. The selected CA caused no alterations in color, acidity, sugars and antioxidants and was effective to maintain lower respiration rate. CA maintained lower counts of mesophilic bacteria, yeasts and molds in red ripe strips.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 109-114
Journal: LWT - Food Science and Technology - Volume 60, Issue 1, January 2015, Pages 109-114
نویسندگان
Luis Rodoni, Ariel Vicente, SÃlvia Azevedo, AnalÃa Concellón, LuÃs M. Cunha,