Effects of modified atmosphere and sugar immersion on physiology and quality of fresh-cut 'Braeburn' apples

G. Rux, K. Bohne, S. Huyskens-Keil,Ch Ulrichs, K. Hassenberg,W. B. Herppich

Food Packaging and Shelf Life（2021）

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摘要

•Cutting and storage induced two clearly distinct physiological responses.•Treatments resulted in metabolic changes, which were independent of O2 availability.•Syrup-storage reduced almost all VOCs emissions.•Syrup-storage resulted in pronounced loss of aroma but prevented off-odour.

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关键词

Minimal processing,Sugar syrup storage,Microbial analyses,Volatile organic compounds,Chemical prevention,Ready-to-eat fruit salads

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