Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres.


Autoria(s): O'Connor-Shaw, R.E.; Roberts, R.; Ford, A.L.; Nottingham, S.M.
Data(s)

1996

Resumo

Diced cantaloupe flesh that was microbiologically sterile was prepared in order to study the physiological deterioration of fruit when stored under a range of controlled atmospheres at 4.5°C. Sterile fruit pieces were prepared by boiling whole melons for 3 min, then dicing aseptically. Storage atmospheres were in continuous flow and contained from 0 to 26% CO2 and 3.5 to 17% O2. Sensory assessments were carried out by a highly trained panel at 14-day intervals. Products that were acceptable for up to 28 days were obtained when the following 3 treatments were used: 6% CO2 and 6% O2; 9.5% CO2 and 3.5% O2; and 15% CO2 and 6% O2. Overall, treatment with 0, 19.5 or 26% CO2 (irrespective of O2 concn.) caused significant deterioration in sensory properties.

Formato

application/pdf

Identificador

O'Connor-Shaw, R.E. and Roberts, R. and Ford, A.L. and Nottingham, S.M. (1996) Changes in sensory quality of sterile cantaloupe dice stored in controlled atmospheres. Journal of Food Science, 61 (4). pp. 847-851.

http://era.daf.qld.gov.au/475/

Publicador

Institute of Food Technologists

Relação

http://era.daf.qld.gov.au/475/1/O%27Connor-ShawChangesSensory-SEC.pdf

http://era.daf.qld.gov.au/475/

Palavras-Chave #Melons #Harvesting, curing, storage
Tipo

Article

PeerReviewed