Encontrados 6 documentos, a visualizar página 1 de 1
Physicochemical changes during strawberry development in the field compared wit...
Nunes, M. Cecilia N.; Brecht, Jeffrey K; Morais, Alcina MMB; Sargent, Steven A‘Chandler’, ‘Oso Grande’ and ‘Sweet Charlie’ strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 ◦C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three-quarters colored and full red st...
Possible influences of water loss and polyphenol oxidase activity on anthocyani...
Nunes, M. Cecília N.; Brecht, Jeffrey K.; Morais, Alcina M. M. B.; Sargent, Steve A.Fresh‘Oso Grande’strawberries wrapped in polyvinyl chloride stretch film lost 0.7% of their initial weight during storage for 8 d at 1 °C, whereas unwrapped fruit lost 11%. Greater water loss was associated with darker and less red fruit, lower concentrations of anthocyanins and other soluble phenolics, and higher polyphenol oxidase (PPO) activity. Anthocyanin degradation and oxidation of soluble phenolic compo...
Influence of low oxygen and high carbon dioxide on shredded Galega kale quality...
Fonseca, Susana C.; Oliveira, Fernanda A. R.; Brecht, Jeffrey K.; Chau, Khe V.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 ...
Modelling respiration rate of fresh fruits and vegetables for modified atmosphe...
Fonseca, Susana C.; Oliveira, Fernanda A.R.; Brecht, Jeffrey K.Respiration rate and gas exchange through the package material are the processes involved in creating a modified atmosphere inside a package that will extend shelf life of fresh fruits and vegetables. Thus, modelling respiration rate of the selected produce is crucial to the design of a successful modified atmosphere packaging (MAP) system. In this paper, general aspects of the respiration process are presented...
Modelling respiration rate of shredded Galega kale for development of modified ...
Fonseca, Susana C.; Oliveira, Fernanda A.R.; Frias, Jesus M.; Brecht, Jeffrey K.The design of modified atmosphere packaging (MAP) for fresh-cut produce requires an adequate model for prediction of respiration rate as a function of both temperature and gas composition. In this work, the O2 consumption and CO2 production rates of shredded Galega kale were studied. The storage temperatures used were 1, 5, 10, 15 and 20 C. The atmospheres tested were all combinations of 1, 5 and 10% v/v O2 pl...
Modelling O2 and CO2 exchange for development of perforation mediated modifed a...
Fonseca, Susana C.; Oliveira, Fernanda A.R.; Lino, Isabel B.M.; Brecht, Jeffrey K.; Chau, Khe V.Perforation-mediated modi®ed atmosphere packaging relies on the use of macro perforations or tubes to control the O2 and CO2 exchange and create the desired atmosphere inside an otherwise gas-tight package. In this work, the O2 and CO2 exchange through a single tube was studied. Di erent temperatures (5±20°C) and tube dimensions (length from 9 to 17 mm and diameter from 6 to 30 mm) were tested. O2 and CO2 mass ...
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