| Autor: |
Putkrong Phanumong, Jurmkwan Sangsuwan, Nithiya Rattanapanone |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
|
| Zdroj: |
Songklanakarin Journal of Science and Technology (SJST), Vol 39, Iss 6, Pp 715-722 (2017) |
| Druh dokumentu: |
article |
| ISSN: |
0125-3395 |
| DOI: |
10.14456/sjst-psu.2017.87 |
| Popis: |
This study aimed to select the optimum oxygen (O2 ) and carbon dioxide (CO2 ) concentrations for storage of minimallyprocessed litchi fruit cv. ‘Jugkapat’ packed in a nylon laminated with linear low density polyethylene bag (Nylon/LLDPE). Litchi fruits (fully-red stage) and their arils were sanitized with peroxyacetic acid solutions 100 mg L-1, 3 min and 50 mg L-1 for 1 min, respectively. Litchi arils were stored under nine combinations of O2 (2.5, 5.0, and 7.5%) and CO2 (5.0, 7.5 and 10.0%) with atmospheric nitrogen balance for 18 days at 2±1°C. The optimum concentration of O2 and CO2 for storage of minimallyprocessed litchi fruit was 5.0% and 5.0% due to the lowest levels of juice leakage, ethanol content, microbial growth and maintained firmness the best. The atmosphere of 5.0% O2 and 5.0% CO2 maintained the respiratory quotient value closely to 1.0 during storage. The microbial counts are in the microbiological limits for food safety. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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