Effect of atmospheric modification, 1-MCP and chemicals on quality of fresh-cut banana
نویسندگان
چکیده
Fresh-cut banana slices have a short shelf-life due to fast browning and softening after processing. The effects of atmospheric modification, exposure to 1-MCP, and chemical dips on the quality of fresh-cut bananas were determined. Low levels of O2 (2 and 4 kPa) and high levels of CO2 (5 and 10 kPa), alone or in combination, did not prevent browning and softening of fresh-cut banana slices. Softening and respiration rates were decreased in response to 1-MCP treatment (1 L L−1 for 6 h at 14 ◦C) of fresh-cut banana slices (after processing), but their ethylene production a p w ©
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