Effect of 100% CO<SUB>2</SUB> treatment for keeping quality of strawberry fruits
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- GOTO Masahiro
- Kochi Women's University
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- GOTO Takako
- Toyo Institute of Food Technology
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- CHACHIN Kazuo
- University of Osaka Prefecture
Bibliographic Information
- Other Title
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- 100%CO<SUB>2</SUB>処理がイチゴ果実の硬度および貯蔵性に及ぼす影響
- 100%CO2処理がイチゴ果実の硬度および貯蔵性に及ぼす影響
- 100パーセント CO2 ショリ ガ イチゴ カジツ ノ コウド オヨビ チョ
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Description
'Hokowase' strawberries (Fragaria ananassa DuCH) were treated with 100% CO2 at 25°C for 0, 3, 6, 12, 18 or 24 hr. The flesh firmness of fruit increased for all CO2 treatments tested. The 6 hours treatment was the most suitable duration for maintaining quality of the fruit, because a long time treatment caused severe browning of sepal and an off-flavor of the fruit. The fruit which was stored 0, 24 or 48 hr. after harvest were treated with 100% CO2 for 6 hr. The delayed treatment, 24 hr. and 48 hr. after harvest, was more effective for increasing firmness and prevention of decay than non-treatment. The fruit were treated with 100% CO2 or N2 for 24 hr. CO2 treatment resulted in firmer fruit and a decrease of the ratio of water soluble pectin content and an increase of hexametaphosphate soluble pectin, while N2 treatment did not affect texture or pectin substances.
Journal
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- Food Preservation Science
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Food Preservation Science 24 (3), 159-163, 1998
Japan Association of Food Preservation Scientists
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Details 詳細情報について
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- CRID
- 1390001205118438784
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- NII Article ID
- 10030900838
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- NII Book ID
- AA11178236
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- ISSN
- 21861277
- 13441213
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- NDL BIB ID
- 4486259
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed