Quality changes of fresh-cut kohlrabi sticks under modified atmosphere packaging.
The aim of this study was to determine the effect of different gas compositions on quality attributes and shelf life of kohlrabi sticks stored in modified atmosphere up to 14 d at 0 degrees C. Two commercial films were tested: oriented polypropylene (OPP) and amide-polyethylene (amide-PE). As a control, a microperforated OPP film was used. In order to study the changes in metabolic activity by minimal processing, the respiration rate and ethylene production at 0 degrees C were monitored for both intact stems and sticks. Changes in color, chemical parameters, sugars and organic acid contents, and sensorial quality of kohlrabi sticks were evaluated. An initial ethylene production of sticks was 13-fold higher than that of intact stems; meanwhile CO(2) production was 2-fold higher. However after 4 d of storage, a similar respiration rate for stems and sticks was found. Also the ethylene production of sticks and stems was steady around 15 to 20 nL/kg(/)h after 10 d. Kohlrabi sticks showed a little change in chemical parameters and very low weight losses during cold storage. Sticks under an equilibrium atmosphere of 7 kPa O(2) and 9 kPa CO(2) at 0 degrees C reached by amide-PE kept an acceptable sensorial quality for 14 d.
Escalona
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VH
Postharvest and Refrigeration Group, Dept. of Food Engineering, Technical Univ. of Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain.
Aguayo
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E
Artés
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D001937:Brassica / Q000378:metabolism / Q000592:standards*; D002245:Carbon Dioxide / Q000378:metabolism; D005511:Food Handling / Q000379:methods*; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D010100:Oxygen / Q000378:metabolism; D010858:Pigmentation; D011786:Quality Control; D012119:Respiration; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
D002245:Carbon Dioxide; D010100:Oxygen