Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit

© 2016, Chiang Mai University. All rights reserved. The combined effect of calcium chloride treatment (1%, 25 ºC) and modified atmosphere packaging (MAP) (5% O2 + 5% CO 2 with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (20.43...

Full description

Saved in:
Bibliographic Details
Main Authors: Punumong P., Sangsuwan J., Kim S., Rattanapanone N.
Format: Journal
Published: 2017
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84961770729&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42386
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
id th-cmuir.6653943832-42386
record_format dspace
spelling th-cmuir.6653943832-423862017-09-28T04:26:45Z Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit Punumong P. Sangsuwan J. Kim S. Rattanapanone N. © 2016, Chiang Mai University. All rights reserved. The combined effect of calcium chloride treatment (1%, 25 ºC) and modified atmosphere packaging (MAP) (5% O2 + 5% CO 2 with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (20.43% O2 + 0.03% CO 2 ). The physical, biochemical, physiological, microbiological and morphological properties were investigated during the storage for 18 days at 2±1 ºC. The combined effect of calcium chloride and MAP reduced the loss of firmness and juice leakage, and retarded the increasing of ethanol content, total bacteria and yeast-molds counts. PME and PG activities in modified atmosphere (MAP) storage were lower than those in the control throughout the storage period. According to microstructure analysis, the combined effect of calcium chloride and MAP reinforced the cell wall and retarded the loss of cell turgor during storage period. 2017-09-28T04:26:45Z 2017-09-28T04:26:45Z 2016-01-01 Journal 01252526 2-s2.0-84961770729 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84961770729&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/42386
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
description © 2016, Chiang Mai University. All rights reserved. The combined effect of calcium chloride treatment (1%, 25 ºC) and modified atmosphere packaging (MAP) (5% O2 + 5% CO 2 with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (20.43% O2 + 0.03% CO 2 ). The physical, biochemical, physiological, microbiological and morphological properties were investigated during the storage for 18 days at 2±1 ºC. The combined effect of calcium chloride and MAP reduced the loss of firmness and juice leakage, and retarded the increasing of ethanol content, total bacteria and yeast-molds counts. PME and PG activities in modified atmosphere (MAP) storage were lower than those in the control throughout the storage period. According to microstructure analysis, the combined effect of calcium chloride and MAP reinforced the cell wall and retarded the loss of cell turgor during storage period.
format Journal
author Punumong P.
Sangsuwan J.
Kim S.
Rattanapanone N.
spellingShingle Punumong P.
Sangsuwan J.
Kim S.
Rattanapanone N.
Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
author_facet Punumong P.
Sangsuwan J.
Kim S.
Rattanapanone N.
author_sort Punumong P.
title Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
title_short Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
title_full Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
title_fullStr Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
title_full_unstemmed Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
title_sort combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
publishDate 2017
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84961770729&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/42386
_version_ 1681422179567140864