期刊名称：Walailak Journal of Science and Technology (WJST)
印刷版ISSN：2228-835X
出版年度：2011
卷号：1
期号：2
页码：87-95
语种：English
出版社：Institute of Research and Development, Walailak University.
摘要：Fresh-cut mangosteens, stored in modified atmosphere packaging (MAP; 5% O2 + 9% CO2), in vacuum packaging (VAC) and in air (AIR) were examined for ascorbic acid content, antioxidant capacity and sensory quality during 14 days of storage at 4oC. After 4 days-storage, fresh-cut fruits with MAP resulted in better retention of ascorbic acid and antioxidant capacity than those stored in AIR throughout the storage. Furthermore, there were no significant differences in ascorbic acid contents between fruits stored in MAP and VAC, as well as antioxidant capacities, during the remaining period of storage. Fresh-cut fruits with MAP treatment obtained the highest sensory scores, compared with other treatments, throughout the entire period of storage. Fresh-cut mangosteens stored in MAP resulted in the best overall retention of ascorbic acid, antioxidant capacity and sensory quality.
