Please use this identifier to cite or link to this item: http://cmuir.cmu.ac.th/jspui/handle/6653943832/55293
Title: Combined effect of calcium chloride and modified atmosphere packaging on texture and quality of minimally-processed litchi fruit
Authors: Putkrong Punumong
Jurmkwan Sangsuwan
Sang Moo Kim
Nithiya Rattanapanone
Keywords: Biochemistry, Genetics and Molecular Biology
Chemistry
Materials Science
Mathematics
Physics and Astronomy
Issue Date: 1-Jan-2016
Abstract: © 2016, Chiang Mai University. All rights reserved. The combined effect of calcium chloride treatment (1%, 25 ºC) and modified atmosphere packaging (MAP) (5% O2 + 5% CO2with N2 balance) were studied in litchi arils cv. Jugkapat, compared to the control which was packed in normal atmosphere (20.43% O2 + 0.03% CO2). The physical, biochemical, physiological, microbiological and morphological properties were investigated during the storage for 18 days at 2±1 ºC. The combined effect of calcium chloride and MAP reduced the loss of firmness and juice leakage, and retarded the increasing of ethanol content, total bacteria and yeast-molds counts. PME and PG activities in modified atmosphere (MAP) storage were lower than those in the control throughout the storage period. According to microstructure analysis, the combined effect of calcium chloride and MAP reinforced the cell wall and retarded the loss of cell turgor during storage period.
URI: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84961770729&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55293
ISSN: 01252526
Appears in Collections:CMUL: Journal Articles

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