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Effect of Nitric Oxide Pretreatment on Quality of MA Packaged Peaches  

Chung, Hun-Sik (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
Kim, Jong-Kuk (Department of Food and Nutrition, Sangju National University)
Kang, Woo-Won (Department of Food and Nutrition, Sangju National University)
Youn, Kwang-Sup (Department of Food Science & Technology, Catholic University of Daegu)
Lee, Ju-Baek (Department of Health Food, Daegu Health College)
Choi, Jong-Uck (Department of Food Science & Technology, and Food & Bio-industry Research Institute, Kyungpook National University)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.6, 2002 , pp. 1018-1022 More about this Journal
Abstract
Effect of nitric oxide (NO) treatment on physiology and quality characteristics of peaches (Prunus persica L. Batsch) was determined. Peaches were treated for 4 hr with NO (0, 10, 100 ppm) gas under oxygen-free atmosphere at $10^{\circ}C$, packaged with 0.05-mm LDPE film, and stored at $10^{\circ}C$ for 15 days. Treatment with 100 ppm NO reduced the ethylene production and the loss of flesh firmness in peaches, but did not affect soluble solids, titratable acidity, and surface color. Oxygen-free atmosphere induced the reduction of respiration rate and ethylene production. Modified atmosphere packaging retarded the loss of flesh firmness and surface greenness, but decreased soluble solids and titratable acidity regardless of NO treatment.
Keywords
nitric oxide; ethylene; firmness; peaches; storage;
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