English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/18052
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
 |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Título

Quality changes in fresh cut tomato as affected by modified atmosphere packaging

AutorArtés-Hernández, Francisco; Conesa, María Ángeles ; Gil Muñoz, M.ª Isabel
Palabras claveLycopersicon esculentum
Minimally processed
Sensorial quality
Microbial counts
Quality attributes
Fecha de publicaciónjun-2002
EditorElsevier
CitaciónPostharvest Biology and Technology 25(2): 199-207 (2002)
ResumenFresh cut ‘Durinta’ tomato slices were stored for 7 and 10 days at 0 and 5 °C under active (12–14 kPa O2+0 kPa CO2) modified atmosphere packaging (MAP). Changes in firmness, colour, soluble solids content, pH, titratable acidity, maturity index and microbiological and sensory attributes were monitored. Sealed bags, made of three polymeric films, containing two sliced tomatoes per tray were used. After 10 days, gas composition within low permeability packages reached 4–5 kPa O2+9–12 kPa CO2 at 0 °C and 2 kPa O2+20 kPa CO2 at 5 °C. No significant changes in gas composition were induced by a C2H4 absorbent. Juice accumulation, moisture condensation, water loss, and seed germination were overcome. In perforated and high permeability films an increase in the microbial counts higher than 3 log units at 5 °C occurred while a slight increase at 0 °C was observed. After storage at 0 °C no effect of gas composition on tomato keeping quality was shown. However, the best overall tomato slice quality was found at 5 °C under higher CO2.
Descripción9 pages, 4 figures, 2 tables.
Versión del editorhttp://dx.doi.org/10.1016/S0925-5214(01)00166-1
URIhttp://hdl.handle.net/10261/18052
DOI10.1016/S0925-5214(01)00166-1
ISSN0925-5214
Aparece en las colecciones: (CEBAS) Artículos
Ficheros en este ítem:
No hay ficheros asociados a este ítem.
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.