Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons

Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of... Changes in quality, total ascorbic acid, reduced ascorbic acid and dehydroascorbate in fresh cut ‘Selva’ strawberries ( Fragaria × ananassa Duch.) held for 7 days and ‘Fuyu’ persimmons ( Diospyros kaki L.) held for 8 days at 5 °C in air or controlled atmospheres were evaluated. Various atmospheres had significantly different effects on the color, pH, and titratable acidity of the fruits. The two fruits responded differently to the wounding stress in regards to oxidation of ascorbic acid, but in both cases, the postcutting life based on visual quality ended before significant losses of total ascorbic acid occurred. Controlled atmospheres of 2% O 2 , air + 12% CO 2 , or 2% O 2 + 12% CO 2 had no significant effect on changes in total ascorbate content for either fruit. Washing of intact or sliced strawberries in 100 ppm sodium hypochlorite was found to induce significant oxidation of reduced ascorbic acid, but resulted in no changes in total ascorbic acid. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Postharvest Biology and Technology Elsevier

Effect of slicing and controlled-atmosphere storage on the ascorbate content and quality of strawberries and persimmons

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Publisher
Elsevier
Copyright
Copyright © 1997 Elsevier Ltd
ISSN
0925-5214
D.O.I.
10.1016/S0925-5214(96)00061-0
Publisher site
See Article on Publisher Site

Abstract

Changes in quality, total ascorbic acid, reduced ascorbic acid and dehydroascorbate in fresh cut ‘Selva’ strawberries ( Fragaria × ananassa Duch.) held for 7 days and ‘Fuyu’ persimmons ( Diospyros kaki L.) held for 8 days at 5 °C in air or controlled atmospheres were evaluated. Various atmospheres had significantly different effects on the color, pH, and titratable acidity of the fruits. The two fruits responded differently to the wounding stress in regards to oxidation of ascorbic acid, but in both cases, the postcutting life based on visual quality ended before significant losses of total ascorbic acid occurred. Controlled atmospheres of 2% O 2 , air + 12% CO 2 , or 2% O 2 + 12% CO 2 had no significant effect on changes in total ascorbate content for either fruit. Washing of intact or sliced strawberries in 100 ppm sodium hypochlorite was found to induce significant oxidation of reduced ascorbic acid, but resulted in no changes in total ascorbic acid.

Journal

Postharvest Biology and TechnologyElsevier

Published: Jan 1, 1997

References

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