Influence of modified atmosphere packaging and osmotic dehydration on the quality maintenance of minimally processed guavas

被引：53

作者：

Pereira, LM

Rodrigues, ACC

Sarantópoulos, CIGL

Junqueira, VCA

Cunha, RL

Hubinger, MD

机构：

[1] Univ Estadual Campinas, Fac Food Engn, Dept Food Engn, BR-13083970 Campinas, SP, Brazil

[2] Inst Food Technol, Microbiol Ctr, Campinas, SP, Brazil

[3] Inst Food Technol, Packaging Technol Ctr, Campinas, SP, Brazil

来源：

JOURNAL OF FOOD SCIENCE | 2004年 / 69卷 / 04期

关键词：

guava; minimally processed; modified atmosphere packaging; osmotic dehydration; storage quality;

D O I：

10.1111/j.1365-2621.2004.tb06343.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The quality of minimally processed guavas (Psidium guajava L.), osmotically dehydrated and packed under passive modified atmosphere, was evaluated during 24 d of storage at 5 degreesC. Modified atmosphere packaging (MAP) in polyethylene terephthalate (PET) containers had a strong influence on color preservation and weight loss of the guavas. Significant changes in the texture were found due to osmotic dehydration, but the color of the fresh fruit remained unchanged. Osmotically dehydrated guavas stored in MAP showed good microbial conditions during storage. The combination of storage temperature, modified atmosphere packaging, and the osmotic dehydration process maintained the quality of the guavas during 24 d of storage.

引用

页码：E172 / E177

页数：6

共 50 条

[11] Effect of modified atmosphere packaging on the quality of minimally processed pineapple cv.'Smooth Cayenne' fruit
Budu, AS
Joyce, DC
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 2005, 80 (02): : 193 - 198
[12] Influence of osmotic dehydration and addition of calium chloride in the conservation of minimally processed kiwis
Sanjinez-Argandona, Eliana Janet
Branco, Ivanise Guilherme
Takito, Suely Yuri
Corbari, Juliane
CIENCIA E TECNOLOGIA DE ALIMENTOS, 2010, 30 : 205 - 209
[13] Passive modified atmosphere affects the quality of minimally processed escarole
Ferreira Soares, Carlos Dornelles
Grigoli de Luca Sarantopoulos, Claire Isabel
Kluge, Ricardo Alfredo
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2018, 42 (09)
[14] Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents
Gunes, G
Lee, CY
JOURNAL OF FOOD SCIENCE, 1997, 62 (03) : 572 - &
[15] Modified atmosphere packaging of minimally processed avocado cv. 'Booth 7'
Illeperuma, C. K.
Nikapitiya, C.
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY, 2006, 81 (04): : 607 - 612
[16] Optimization of an equilibrium modified atmosphere packaging (EMAP) for minimally processed mandarin segments
Del-Valle, Valeria
Hernandez-Munoz, Pilar
Catala, Ramon
Gavara, Rafael
JOURNAL OF FOOD ENGINEERING, 2009, 91 (03) : 474 - 481
[17] Effect of modified atmosphere packaging in minimally fresh industrially processed Batavia lettuce
Fernandez-Leon, A. M.
Nogales-Delgado, S.
Delgado-Adamez, J.
Hernandez-Mendez, M. T.
Bohoyo-Gil, D.
Gonzalez, J. A.
II INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE: CONVENIENCE FOOD FOR A TASTEFUL LIFE, 2018, 1209 : 135 - 142
[18] Freshness prolongation of minimally processed Chinese cabbage with active modified atmosphere packaging
Kim, BS
Klieber, A
INTERNATIONAL SYMPOSIUM ON QUALITY OF FRESH AND FERMENTED VEGETABLES, 1999, (483): : 319 - 324
[19] Quality of minimally processed carrots in perforation-mediated modified-atmosphere packaging (PM-MAP)
Dawange, Sandeep P.
Dash, Sanjaya K.
Bal, Lalit M.
Panda, Manoj K.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2016, 10 (04) : 746 - 754
[20] Modified-atmosphere packaging of minimally processed "Lollo Rosso" (Lactuca sativa) - Phenolic metabolites and quality changes
Gil, MI
Castaner, M
Ferreres, F
Artes, F
Tomas-Barberan, FA
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1998, 206 (05): : 350 - 354

← 1 2 3 4 5 →