Dynamic controlled atmosphere for prevention of internal browning disorders in 鈥楻ocha鈥?pear
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- 作者：Teresa Deuchandea ; Susana M.P. Carvalhoa ; b ; Umbelina Guterresb ; Fernanda Fidalgoc ; Nelson Isidorod ; Christian Larrigaudiè ; ree ; christian.larrigaudiere@irta.cat" class="auth_mail" title="E-mail the corresponding author ; Marta W. Vasconcelosa ; mvasconcelos@porto.ucp.pt" class="auth_mail" title="E-mail the corresponding author
- 关键词：Ascorbic acid ; Fermentative metabolites ; Low O2 ; Physiological disorders ; Pyrus communis
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：January 2016
- 年：2016
- 卷：65
- 期：Complete
- 页码：725-730
- 全文大小：722 K
文摘
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DCA (chlorophyll fluorescence sensor) (DCA-CF) prevented browning in ‘Rocha’ pear.
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Dynamic controlled atmosphere (ethanol sensor) (DCA-EtOH) did not prevent browning.
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DCA-CF contributed to maintain the fruit antioxidant potential during storage.
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Browning development in ‘Rocha’ pear seems intimately related to fermentation.
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