Effects of short-term exposure of low O2 and high CO2 atmospheres on quality attributes of strawberries

Strawberries (Fragaria ananassa Duch., cv. 'Selva') were stored 10 days in 1.0%, 0.5%, or 0.25% O2 or air + 20% CO2; or 6 days in air + 50% or 80% CO2 at 0 or 5 degrees C without detrimental effects on quality. Decay and softening were reduced by treatments. An untrained taste panel, under...

Full description

Saved in:

Bibliographic Details
Published in:	Journal of food science Vol. 56; no. 1; pp. 50 - 54
Main Authors:	Ke, D.Y. (Univ. of California, Davis, CA), Goldstein, L, O'Mahony, M, Kader, A.A
Format:	Journal Article
Language:	English
Published:	Oxford, UK Blackwell Publishing Ltd 01-01-1991 Institute of Food Technologists
Subjects:	ALIMENTOS ALMACENAMIENTO EN ATMOSF CONTROL Biological and medical sciences CALIDAD DIOXIDO DE CARBONO DIOXYDE DE CARBONE Food industries FRAISE FRESA Fruit and vegetable industries Fundamental and applied biological sciences. Psychology OXIGENO OXYGENE PRODUIT ALIMENTAIRE QUALITE STOCKAGE EN ATMOSPHERE CONTROLEE Oxygen Strawberry Carbon dioxide Quality control Food preservation Sensory analysis Controlled atmosphere Quatrième gamme
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!