Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6402808 | LWT - Food Science and Technology | 2015 | 6 Pages |
Abstract
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.
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Authors
Luis Rodoni, Ariel Vicente, SÃlvia Azevedo, AnalÃa Concellón, LuÃs M. Cunha,