Shelf life and microbial quality of fresh-cut mango cubes stored in high CO2 atmospheres

Fresh-cut 'Carabao' and 'Nam Dokmai' mango cubes were stored in air or in high CO2 atmospheres (3%, 5%, and 10%) at 5 degrees C and 13 degrees C. Freshly sliced 'Carabao' mango cubes had a lower respiration rate and total bacterial count and higher L-ascorbic acid conte...

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Veröffentlicht in:	Journal of food science 2005, Vol.70 (1), p.M69-M74
Hauptverfasser:	Poubol, P, Izumi, H
Format:	Artikel
Sprache:	eng
Schlagworte:	ascorbic acid Bacteria bacterial flora Biological and medical sciences Carbon dioxide cell respiration controlled atmosphere controlled atmosphere storage cultivars firmness food acceptability Food industries food microbiology Food preservation Food science food spoilage fresh-cut fresh-cut foods Fruit and vegetable industries fruit composition fruit quality Fruits Fundamental and applied biological sciences. Psychology mango mangoes postharvest physiology shelf life
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