24 research outputs found
PREVENTION OF BROWNING OF POTATO SLICES USING POLYPHENOLOXIDASE INHIBITORS AND ORGANIC ACIDS
PROPERTIES OF PHENOLOXIDASE ISOLATED FROM THE CEPHALOTHORAX OF KURUMA PRAWN (PENAEUS JAPONICUS)
Minimal Processing and Edible Coating Effects on Composition and Sensory Quality of Mini-peeled Carrots
Minimal Processing and Modified Atmosphere Packaging Effects on Pigmentation of Pomegranate Seeds
Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres.
Diced cantaloupe flesh that was microbiologically sterile was prepared in order to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5°C. Sterile fruit pieces were prepared by boiling whole melons for 3 min, then dicing aseptically. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O2. Sensory assessments were carried out by a highly trained panel at 14-day intervals. Products that were acceptable for up to 28 days were obtained when the following 3 treatments were used: 6% CO2 and 6% O2; 9.5% CO2 and 3.5% O2; and 15% CO2 and 6% O2. Overall, treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concn.) caused significant deterioration in sensory properties