Effect of High Oxygen Modified Atmosphere Packaging on Browning Characteristics of Fresh-Cut ‘Fuji’ Apple

Yan Wen Zhou; Sen Wan; Xi Hong Li; Ting Xue

doi:10.4028/www.scientific.net/AMR.236-238.2391

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 236-238Effect of High Oxygen Modified Atmosphere...

Effect of High Oxygen Modified Atmosphere Packaging on Browning Characteristics of Fresh-Cut ‘Fuji’ Apple

Abstract:

Fresh-cut ‘Fuji’ apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O₂ (balance N₂) at 4 °C for 10 days, to determine the effects of high oxygen atmospheres on browning characteristics (color, total phenol (TP) and ascorbic acid (AA)) throughout the storage. Treatments with 60% and 100% O₂significantly inhibited cut-surface browning, in particular the 60% O₂. The 100% O₂ treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O₂byday 10), while it kept a lower TP content during the storage, indicating the positive correlation between AA and TP. In general, these data suggested that high oxygen atmospheres may provide a potential alternative for browning control on fresh-cut ‘Fuji’ apple.

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Periodical:

Advanced Materials Research (Volumes 236-238)

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2391-2394

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.236-238.2391

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Online since:

May 2011

Authors:

Yan Wen Zhou, Sen Wan, Xi Hong Li, Ting Xue

Keywords:

Browning, Fresh-Cut, Fuji Apple, High Oxygen, Modified Atmosphere Packaging (MAP)

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