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dc.contributor.authorSanchis, Elena
dc.contributor.authorMateos, Milagros
dc.contributor.authorPérez-Gago, María B.
dc.date.accessioned2018-05-09T16:31:02Z
dc.date.available2018-05-09T16:31:02Z
dc.date.issued2017
dc.identifier.citationSanchis, E., Mateos, M., Perez-Gago, M. B. (2017). Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "rojo brillante" persimmons. Food Science and Technology International, 23(1), 3-16.
dc.identifier.issn1082-0132
dc.identifier.urihttp://hdl.handle.net/20.500.11939/6099
dc.description.abstractThe combined effect of antibrowning dips and controlled atmosphere storage on fresh-cut Rojo Brillante persimmon quality was investigated. Persimmon slices were dipped in 10gL(-1) ascorbic acid, 10gL(-1) citric acid or water and were stored in different controlled atmospheres at 5?. Controlled atmosphere conditions were 21kPa O-2+10kPa CO2 (Atm-B), 21kPa O-2+20kPa CO2 (Atm-C), 5kPa O-2+10kPa CO2 (Atm-D) and 5kPa O-2 in the absence of CO2 (Atm-E). Air (Atm-A) was used as a control. Atmospheres with high CO2 concentrations induced darkening, associated with a flesh disorder known as internal flesh browning. Only the samples placed in Atm-E, and treated with 10gL(-1) ascorbic acid or 10gL(-1) citric acid, controlled enzymatic browning, reduced firmness loss and prevented the internal flesh browning disorder. The maximum limit of marketability was achieved in the samples treated with 10gL(-1) citric acid and stored in Atm-E for nine storage days at 5?. The total vitamin C, free radical scavenging activity, total phenolic content and total carotenoids of the fresh-cut Rojo Brillante persimmons were affected by maturity stage at harvest, whereas antibrowning dips and controlled atmosphere storage had no clear effect.
dc.language.isoen
dc.rightsAtribución-NoComercial-SinDerivadas 3.0 España*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/es/*
dc.titleEffect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons
dc.typearticle
dc.entidadIVIACentro de Tecnología Post-recolección
dc.identifier.doi10.1177/1082013216652800
dc.identifier.url
dc.journal.abbreviatedTitleFood Sci.Technol.Int.
dc.journal.issueNumber1
dc.journal.titleFood Science and Technology International
dc.journal.volumeNumber23
dc.page.final16
dc.page.initial3
dc.source.typeelectronico


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Except where otherwise noted, this item's license is described as Atribución-NoComercial-SinDerivadas 3.0 España