Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored)

Rocha, A.M.C.N.; Morais, A.M.M.B. de

Effects of controlled atmosphere on quality of minimally processed apple (cv. Jonagored)

2000

Rocha, A.M.C.N. | Morais, A.M.M.B. de

Controlled atmosphere (2% O2 + 4% to 12% CO2) storage was found to be advantageous over air storage in terms of overall preservation of fresh-cut apple (cv. Jonagored). After 3 days, CA-stored apple cubes were firmer, showed better color and higher content of fructose and soluble solids content than air-stored cubes. In relation to color preservation this benefit was increased when CO2 in the atmosphere was increased to 12% CO2. Controlled atmosphere storage showed no advantage over air storage in relation to sensory evaluation of firmness and flavor.

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