ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Table grapes were packed in either nonperforated polypropylene or perforated polypropylene films and stored at 1 °C for 53 d. Nonperforated polypropylene packages had the highest CO2 and lowest O2 contents, with reduced weight losses and increased berry and skin firmness. Soluble solids concentration increased in unwrapped control grapes as a consequence of the higher weight losses, whereas no significant differences were found for titratable acidity. Both films were equally effective in maintaining skin color, whereas control grapes showed a reduction of color. The highest scores in sensory analyses for crunchiness, juiciness, sourness, and quality were given to nonperforated polypropylene packages after 18 d of storage, and good visual aspect and no off-flavor were detected after 53 d of cold storage.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.2003.tb12339.x
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