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Effect of modified atmosphere packaging with varied gas combinationsand treatment on the quality of minimally-processed litchi fruits |
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| รหัสดีโอไอ | |
| Creator | 1. Putkrong Phanumong 2. Jurmkwan Sangsuwan 3. Nithiya Rattanapanone |
| Title | Effect of modified atmosphere packaging with varied gas combinationsand treatment on the quality of minimally-processed litchi fruits |
| Publisher | Research and Development Office, Prince of Songkla University |
| Publication Year | 2560 |
| Journal Title | Songklanakarin Journal of Science and Technology (SJST) |
| Journal Vol. | 39 |
| Journal No. | 6 |
| Page no. | 715 |
| Keyword | minimally-processed litchi fruit,modified atmosphere packaging,quality |
| ISSN | 0125-3395 |
| Abstract | This study aimed to select the optimum oxygen (O2) and carbon dioxide (CO2) concentrations for storage of minimallyprocessedlitchi fruit cv. 'Jugkapat' packed in a nylon laminated with linear low density polyethylene bag (Nylon/LLDPE).Litchi fruits (fully-red stage) and their arils were sanitized with peroxyacetic acid solutions 100 mg L-1, 3 min and 50 mg L-1 for1 min, respectively. Litchi arils were stored under nine combinations of O2 (2.5, 5.0, and 7.5%) and CO2 (5.0, 7.5 and 10.0%) withatmospheric nitrogen balance for 18 days at 2?1?C. The optimum concentration of O2 and CO2 for storage of minimallyprocessedlitchi fruit was 5.0% and 5.0% due to the lowest levels of juice leakage, ethanol content, microbial growth andmaintained firmness the best. The atmosphere of 5.0% O2 and 5.0% CO2 maintained the respiratory quotient value closely to1.0 during storage. The microbial counts are in the microbiological limits for food safety. |
