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.
Publisher URL: http://www.ift.org/cms/
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.
|Corporate Creators:||Department of Employment, Economic Development and Innovation (DEEDI), Agri-Science, Crop and Food Science|
|Business groups:||Agri-Science, Crop and Food Science|
|Additional Information:||Permission granted by Institute of Food Technology (IFT) and Journal of Food Science (JFS).|
|Keywords:||Aseptic packaging; cantaloupe; fruit pieces; sensory quality.|
|Subjects:||Plant culture > Fruit and fruit culture > Culture of individual fruits or types of fruit > Melons|
Plant culture > Harvesting, curing, storage
|Deposited On:||28 Jun 2004|
|Last Modified:||25 Oct 2011 23:13|
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