EFFECT OF PACKAGING ON QUALITY OF FRESH-CUT KIWI

被引：0
|
作者：
Nuamduang, P. [1 ]
Chonhenchob, V. [1 ]
Leelaphiwat, P. [1 ]
机构：
[1] Kasetsart Univ, Fac Agroind, Dept Packaging & Mat Technol, Bangkok 10900, Thailand
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2019年 / 31卷 / 05期
关键词：
fresh-cut; kiwifruit; permeability; modified atmosphere packaging; shelf life; KIWIFRUIT;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study determined the effect of PP1 packing film permeability of fresh-cut kiwifruit. Kiwifruit packed in an atmosphere of 17% O-2 and 3.6% CO2 reached equilibrium and gave the most acceptable quality after 2 days of storage at 5 degrees C. Longest shelf life was 8 days with lowest ethanol concentration and weight loss, highest firmness and total soluble solids. Concentration of ethanol was determined as a limiting factor for fresh-cut kiwifruit. Microorganisms grew more rapidly during storage but did not exceed the shelf life microbiological limit for fresh-cut fruit product in all treatments.
引用
收藏
页码：90 / 95
页数：6
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