MAINTAINING THE QUALITY OF STRAWBERRIES BY COMBINED EFFECT OF AQUEOUS CHLORINE DIOXIDE WITH MODIFIED ATMOSPHERE PACKAGING


ADAY M. S. , BÜYÜKCAN M. B. , CANER C.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.37, ss.568-581, 2013 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 37 Konu: 5
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1111/j.1745-4549.2012.00697.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayıları: ss.568-581

Özet

This study evaluated the efficiency of various concentrations (3, 6 and 9ppm) of ClO2 and modified atmosphere packaging (MAP). Quality criteria of fresh strawberries were analyzed during storage. Highest CO2 and lowest O-2 levels were observed inside the package for the control (without ClO2) group. ClO2 treatments were effective in retaining pH and titratable acidity. After 25 days, ClO2 groups exhibited low conductivity (3.4-3.5 mu S/cm) and high L* values, around 30, compared with the control group. ClO2 was effective in maintaining the stability of anthocyanin. At day 6, the 9ppm group had the highest a* value (30.06). Firmness values were in the range of 280-300g for the ClO2-treated group and around 100g for the control group at the end of storage. Fourier transform near-infrared spectra gave comprehensive information about the water and sugar contents of the strawberries. The overall results indicated that ClO2 treatment and MAP had significant effect on the postharvest quality of fresh strawberries.