Influence of low oxygen and high carbon dioxide on shredded Galega kale quality...

• Autor(es): Fonseca, Susana C. ; Oliveira, Fernanda A. R. ; Brecht, Jeffrey K. ; Chau, Khe V.
• Data: 2005
• Identificador Persistente: http://hdl.handle.net/10400.14/3386
• Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Assunto(s): Quality; Shelf life; Respiration rate; Sensory attributes; Colour; Chlorophyl; Ascorbic acid; Fresh-cut
• Tipo de Documento: Artigo
• Idioma: Inglês

Descrição

Respiration rate, sensory attributes, colour alterations, and water, chlorophyll and ascorbic acid contents were monitored during storage of shredded Galega kale (Brassica oleracea var. acephala DC.) at 20 ◦C to define an adequate range of O2 and CO2 partial pressures for product preservation. Different low O2 and high CO2 atmospheres were tested. First, tolerance to low O2 partial pressures (1, 2, 3 or 21 kPa O2 with balance N2) was tested. Quality retention was improved as O2 partial pressure was reduced and there was no induction of anaerobic respiration. Then, tolerance to high CO2 partial pressures (0, 10, 15 or 20 kPa CO2 plus 21 kPa O2 and balance N2) was tested. The high CO2 partial pressures extended the shelf life of the shredded kale and no symptoms of CO2 injury were detected. Finally, combinations of low O2 and high CO2 (1 or 2 kPa O2 plus 15 or 20 kPa CO2, with balance N2, and an air control) were analysed. No differences were observed among the different gas combinations. An atmosphere of 1–2 kPa O2 plus 15–20 kPa CO2 and balance N2 extends the shelf life of shredded Galega kale to 4–5 days at 20◦C, compared with 2–3 days in air storage. Predictive models of chlorophyll a and b degradation as a function of time and gas composition were developed.