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
收藏
页码：E172 / E177
页数：6
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