Changes in Ascorbic Acid Content, Antioxidant Capacity and Sensory Quality of Fresh-cut Mangosteens During Storage

Changes in Ascorbic Acid Content, Antioxidant Capacity and Sensory Quality of Fresh-cut Mangosteens During Storage

Fresh-cut mangosteens, stored in modified atmosphere packaging (MAP; 5% O2 + 9% CO2), in vacuum packaging (VAC) and in air (AIR) were examined for ascorbic acid content, antioxidant capacity and sensory quality during 14 days of storage at 4oC. After 4 days-storage, fresh-cut fruits with MAP resulte...

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Bibliographic Details
Main Authors: Supranee MANURAKCHINAKORN, Pattama INTAVONG, Pilapa YUENNAN, Salisa TONWATTANA, Amonrat PANKONG
Format: Article
Language:English
Published: Walailak University 2011-12-01
Series:Walailak Journal of Science and Technology
Subjects:
Mangosteen
Fresh-cut
Modified atmosphere packaging
Ascorbic acid
Antioxidant capacity
Sensory evaluation
Online Access:http://wjst.wu.ac.th/index.php/wjst/article/view/188

Internet

http://wjst.wu.ac.th/index.php/wjst/article/view/188

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