title: Browning evaluation of ready-to-eat apples as affected by modified atmosphere packaging.
abstract: The color and polyphenol oxidase (PPO) activity of fresh-cut Golden delicious apples were evaluated throughout cold storage under modified atmospheres. The shelf life of cut apples was extended to several weeks, especially when an initial atmosphere of 90.5% N(2) + 7% CO(2) + 2.5% O(2) and plastic pouches of 30 cm(3)/cm(2) x bar x 24 h were used. Under these conditions, a maximum 62% PPO activity depletion was observed. In all cases, the faster the initial PPO activity decays, the less the color changes. A fractional conversion first-order model was proposed for predicting color changes in minimally processed apples. Browning was better described through lightness (L) (k(L) = 0.017 - 0.07 day(-1)) and color difference (Delta E*) values (k(Delta E) = 0.015 - 0.073 day(-1)), which fitted the model with enough accuracy.
authors.affiliation: Department of Food Technology, UTPV-CeRTA, University of Lleida, Rovira Roure 177, 25198 Lleida, Spain.
authors.forename: R C
authors.initials: RC
authors.lastname: Soliva-Fortuny
authors.forename: N
authors.initials: N
authors.lastname: Grigelmo-Miguel
authors.forename: I
authors.initials: I
authors.lastname: Odriozola-Serrano
authors.forename: S
authors.initials: S
authors.lastname: Gorinstein
authors.forename: O
authors.initials: O
authors.lastname: Martín-Belloso
mesh_terms: D001272:Atmosphere; D004156:Catechol Oxidase / Q000378:metabolism*; D003116:Color; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation; D005638:Fruit / Q000201:enzymology*; D015416:Maillard Reaction
chemical_list: D004156:Catechol Oxidase