EFFECTS OF MODIFIED ATMOSPHERE PACKAGING ON PAPAYA

被引：0
|
作者：
Hu, C. Y. [1 ,3 ]
Mai, X. Y. [1 ]
Liu, Y. J. [1 ]
Wu, Y. M. [2 ,3 ]
Wang, Z. W. [2 ,3 ]
机构：
[1] Jinan Univ, Dept Food Sci & Eng, Jinan, Peoples R China
[2] Jinan Univ, Packaging Eng Inst, Jinan, Peoples R China
[3] Key Lab Prod Packaging & Logist Guangdong Higher, Guangzhou, Guangdong, Peoples R China
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2012年 / 24卷 / 04期
关键词：
Enzymes; fruit quality; malondialdehyde; modified atmosphere packaging; papaya;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Papaya (Carica papaya L.) has a short shelf life under ambient conditions. The effects of modified atmosphere packaging (MAP) (3% O-2 + 8% CO2 + 89% N-2) on storage quality of fresh papaya with 50% of yellow skin were studied at 13 degrees C. Compared with samples which were stored under ambient conditions and samples packaged in PP bags without MAP (non-MAP), MAP made fruit firmness and water loss of papaya decrease less and skin yellow change slower. MAP protected main nutrient compositions such as the content of total soluble solids (TSS) and vitamin C from losing. MAP decreased the activity of polygalacturonase (PG) and increased the activity of peroxidase (POD) while delayed their peak time. The production rate of malondialdehyde (MDA) was also suppressed. The results showed that the shelf life of papaya under MAP at 13 degrees C was extended from 25 days to 38 days. MAP was effective to prolong papaya's shelf life with maintaining good quality.
引用
收藏
页码：125 / 128
页数：4
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