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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dc.authoridCandir, Elif/0000-0001-5199-8083
dc.contributor.authorErturk, Elif
dc.contributor.authorPicha, David H.
dc.date.accessioned2024-09-18T21:05:21Z
dc.date.available2024-09-18T21:05:21Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractFresh-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.en_US
dc.identifier.doi10.1111/j.1745-4549.2008.00216.x
dc.identifier.endpage838en_US
dc.identifier.issn0145-8892
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-53149151903en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage817en_US
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2008.00216.x
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13528
dc.identifier.volume32en_US
dc.identifier.wosWOS:000259612800009en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherBlackwell Publishingen_US
dc.relation.ispartofJournal of Food Processing and Preservationen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectLightly Processed Fruitsen_US
dc.subjectShelf-Lifeen_US
dc.subjectEthanolic Fermentationen_US
dc.subjectPyruvate Decarboxylaseen_US
dc.subjectAlcohol-Dehydrogenaseen_US
dc.subjectFreshen_US
dc.subjectVegetablesen_US
dc.subjectQualityen_US
dc.subjectOxygenen_US
dc.subjectAcetaldehydeen_US
dc.titleThe effects of packaging film and storage temperature on the internal package atmosphere and fermentation enzyme activity of sweet potato slicesen_US
dc.typeArticleen_US

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