<abstract xmlns="http://www.w3.org/1999/xhtml">Carbon dioxide (CO2) injury is one of the key cause affecting the sales of fresh-cut apples during the sales period. The method to warn the time till occurring CO2 injury would be convenient for businesses and consumers, but so far, no one has paid attention. This research aimed to study the change rule of the mechanism of carbon dioxide injury of fresh-cut apples treated with high CO2 concentration. The experiment was conducted at 5, 15, 25 and 35°C for 4 days. Every twelve hours, the fresh-cut apple was analyzed by measuring the changes of firmness, soluble solids concentration, browning index and sensory evaluation. The results showed that sensory scores, firmness and soluble solids concentration decreased over time, while the browning index of freshly cut apple increased rapidly with time. Based on the dynamic model of the browning index, with the CO2 Injury warning model of ready-to-eat apples treated with high CO2 concentration was determined.</abstract>

Carbon dioxide (CO2) injury is one of the key cause affecting the sales of fresh-cut apples during the sales period. The method to warn the time till occurring CO2 injury would be convenient for businesses and consumers, but so far, no one has paid attention. This research aimed to study the change rule of the mechanism of carbon dioxide injury of fresh-cut apples treated with high CO2 concentration. The experiment was conducted at 5, 15, 25 and 35°C for 4 days. Every twelve hours, the fresh-cut apple was analyzed by measuring the changes of firmness, soluble solids concentration, browning index and sensory evaluation. The results showed that sensory scores, firmness and soluble solids concentration decreased over time, while the browning index of freshly cut apple increased rapidly with time. Based on the dynamic model of the browning index, with the CO2 Injury warning model of ready-to-eat apples treated with high CO2 concentration was determined.

Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples

Tianjin University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

{"article-title":"Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples"}

Carbon dioxide (CO2) injury is one of the key cause affecting the sales of fresh-cut apples during the sales period. The method to warn the time till occurring...

Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples

Data publikacji: 30 gru 2019

Zakres stron: 121 - 128

Otrzymano: 06 lis 2019

Przyjęty: 08 gru 2019

DOI: https://doi.org/10.2478/aucft-2019-0015

Słowa kluczowe
High carbon dioxide, Carbon dioxide injury, Fresh-cut apple, Injury prediction model

© 2019 Yunfeng Hu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Carbon Dioxide Injury Prediction Model for Fresh-Cut Apples

Data publikacji: 30 gru 2019

Zakres stron: 121 - 128

Otrzymano: 06 lis 2019

Przyjęty: 08 gru 2019

DOI: https://doi.org/10.2478/aucft-2019-0015

Słowa kluczoweHigh carbon dioxide, Carbon dioxide injury, Fresh-cut apple, Injury prediction model

© 2019 Yunfeng Hu et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Słowa kluczowe
High carbon dioxide, Carbon dioxide injury, Fresh-cut apple, Injury prediction model