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The effect of surface treatments and...

Siddiq, Raafia.

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The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears./
作者:	Siddiq, Raafia.
面頁冊數:	164 p.
附註:	Source: Masters Abstracts International, Volume: 49-02, page: 1375.
Contained By:	Masters Abstracts International49-02.
標題:	Agriculture, Food Science and Technology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1487142
ISBN:	9781124333472

The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears.
Siddiq, Raafia.

The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears. - 164 p.

Source: Masters Abstracts International, Volume: 49-02, page: 1375.

Thesis (M.S.)--Michigan State University, 2010.

Shelf life and quality of fresh-cut Anjou pears was assessed using two surface treatments at 2% concentration levels (Nature Seal-NS and Sodium Acid Sulfate-SAS) with two package types (Modified Atmosphere Packaging-MAP and non MAP). The NS no MAP, NS + MAP, SAS no MAP, and SAS + MAP pears were studied for headspace gas, color, pH, TSS, TA, bacteria, yeast and mold counts over a storage period of 21 days at 4°C. Preliminary storage studies found that treatment type and MAP, showed significant differences between the pears in O2 levels, color a* value, pH, bacteria, yeast, and mold growth. Visual observation showed significant browning and tissue softening in the SAS pears. Thus, SAS was not included in further studies due to its effect on pear quality. NS + MAP pears had significantly better physical quality and shelf life.

ISBN: 9781124333472Subjects--Topical Terms:

1017813
Agriculture, Food Science and Technology.

The effect of surface treatments and modified atmosphere packaging (MAP) on the quality of fresh cut sliced Anjou pears.
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520 $a Final storage studies with NS no MAP and NS + MAP found significant differences in CO2 and O2 levels, color, bacteria, yeast, and mold growth. No significant difference occurred in pH, TSS and TA. No significant difference in the aroma, flavor, texture and overall acceptability was found for NS + MAP pears versus freshly prepared control. Appearance was the only attribute to be significantly different. NS + MAP pears had a shelf life of up to 21 days at 4°C.
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