Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 3685-3690

  Soliva Fortuny, R C ^a   Grigelmo Miguel, N ^a   Odriozola Serrano, I ^a   Gorinstein, S ^b   Martin Belloso O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Apples; Enzymatic browning; Minimal processing; Modified atmosphere packaging; Polyphenol oxidase

Indexed keywords

CARBON DIOXIDE; CATECHOL OXIDASE; NITROGEN; OXYGEN; PLASTIC;

APPLE; ARTICLE; ATMOSPHERE; COLOR; COOLING; ENZYME ACTIVITY; ENZYMOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD PROCESSING; FOOD STORAGE; FRUIT; GLYCATION; METABOLISM; METHODOLOGY; PACKAGING MATERIAL; SHELF LIFE;

ATMOSPHERE; CATECHOL OXIDASE; COLOR; FOOD PACKAGING; FOOD PRESERVATION; FRUIT; MAILLARD REACTION;

MALUS X DOMESTICA;

EID: 0034831056     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010190c     Document Type: Article

References (28)

1. Use of edible coatings to preserve quality of lightly (and slightly) processed products
2. Gas exchange in cut apples with bilayer coatings
3. Lightly processed fruits and vegetables: Introduction to the colloquium. Proceedings of the colloquium "Lightly Processed Fruits and Vegetables" held at the 90th ASHS annual meeting
4. Physiological consequences of minimally processed fruits and vegetables
5. Postharvest physiology and quality maintenance of fresh-cut pears
6. Minimally processed fruits and vegetables: Reducing microbial load by nonthermal physical treatments
7. Ready-to-use fresh fruits and vegetables
8. Enzyme-catalyzed oxidative browning of fruit products
9. Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride
10. Enzymatic browning of peaches: Effect of gibbrellic acid and ethephon on phenolic compound and polyphenoloxidase activity
11. Refrigerated apple slices: Preservative effects of ascorbic acid, calcium and sulfites
12. Inhibition studies on apple polyphenol oxidase
13. Inhibition of enzymatic browning in apple products by 4-hexylresorcinol
14. Enzymatic browning in apple pulps
15. Heat inactivation of polyphenol oxidase in fruit purées
16. Food preservation by hurdle technology
17. New strategies for minimally processed foods. The role of multitarget preservation
18. Combined effects in preventing browning reactions in minimally processed fruit
19. Improving storage life of cut apple and potato with edible coating
20. Apple wraps: A novel method to improve the quality and extend the shelf life of fresh-cut apples
21. Mass transfer, textural changes and browning reduction in apples processed by combined methods
22. Interpretation of batch reactor data
23. Studies into the enzymatic browning and the polyphenol-polyphenol oxidase complex of apple cutivars
24. Changes in apple polyphenoloxidase and polyphenol concentrations in relation to degree of browning
25. Changes in the activity and subcellular distribution of PPO in delicious apples during controlled atmosphere storage
26. 2 on total phenolics, phenylalanine ammonia lyase, and polyphenol oxidase in lettuce tissue