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Author Putkrong Phanumong
Alternative Author Nithiya Rattanapanone
Jurmkwan Sangsuwan
Songklanakarin Journal of Science and Technology
TitleEffect of modified atmosphere packaging with varied gas combinations and treatment on the quality of minimally-processed litchi fruits
Alternative TitleEffect of modified atmosphere packaging with varied gas combinations and treatment on the quality of minimally-processed litchi fruits
Imprintปีที่ 39 ฉบับที่ 6, พฤศจิกายน - ธันวาคม 2560
Call# FOOD 8421

CALL # Volume Number Month Year Barcode Status

AbstractThis study aimed to select the optimum oxygen (O2) and carbon dioxide (CO2) concentrations for storage of minimally processed litchi fruit cv. ?Jugkapat? packed in a nylon laminated with linear low density polyethylene bag (Nylon/LLDPE). Litchi fruits (fully-red stage) and their arils were sanitized with peroxyacetic acid solutions 100 mgL-1,3 min and 50 mg L-1 for 1 min,respectively. Litchi arils were stored under nine combinations of O2 (2.5,5.0,and 7.5%) and CO2 (5.0,7.5 and 10.0%) with atmospheric nitrogen balance for 18 days at 2+-1C. The optimum concentration of O2 and CO2 for storage of minimally processed litchi fruit was 5.0% and 5.0% due to the lowest levels of juice leakage, ethanol content, microbial growth and maintained firmness the best. The atmosphere of 5.0% O2 and 5.0% CO2 maintained the respiratory quotient value closely to 1.0 during storage. The microbial counts are in the microbiological limits for food safety.
Descriptหน้า 715-722
Subjectminimally-processed litchi fruit
modified atmosphere packaging
quality
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