The effects of packaging film and storage temperature on the internal package atmosphere and fermentation enzyme activity of sweet potato slices
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Tarih
2008
Yazarlar
Dergi Başlığı
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Cilt Başlığı
Yayıncı
Blackwell Publishing
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Fresh-cut sweet potato slices were packaged in low- (PD900), medium- (PD961) and high-permeability (PD941) film bags, and were stored at 2 or 8C for 14 days. Changes in O-2, CO2, ethanol and acetaldehyde concentrations in the headspace were monitored over 14 days. The activities of fermentation enzymes and the concentration of fermentation volatiles were measured from tissue extracts on days 0, 7 and 14. Storage at 8C was an excessively high temperature for fresh-cut sweet potatoes to maintain aerobic respiration for 14 days. Low-permeability film bags resulted in anaerobiosis at 2 and 8C. Medium-permeability film bags were able to maintain a higher O-2 and a lower CO2 level than PD900 film bags at 2C. However, they behaved similarly at 8C. High-permeability film bags maintained an aerobic atmosphere during the 14 days of storage at both temperatures.
Açıklama
Anahtar Kelimeler
Lightly Processed Fruits, Shelf-Life, Ethanolic Fermentation, Pyruvate Decarboxylase, Alcohol-Dehydrogenase, Fresh, Vegetables, Quality, Oxygen, Acetaldehyde
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
Q4
Scopus Q Değeri
Q2
Cilt
32
Sayı
5
