Document Type
Article
Publication Date
10-1-2008
Abstract
Fresh-cut sweet potato slices were packaged in low- (PD900), medium- (PD961) and high-permeability (PD941) film bags, and were stored at 2 or 8C for 14 days. Changes in O 2, CO 2, ethanol and acetaldehyde concentrations in the headspace were monitored over 14 days. The activities of fermentation enzymes and the concentration of fermentation volatiles were measured from tissue extracts on days 0, 7 and 14. Storage at 8C was an excessively high temperature for fresh-cut sweet potatoes to maintain aerobic respiration for 14 days. Low-permeability film bags resulted in anaerobiosis at 2 and 8C. Medium-permeability film bags were able to maintain a higher O 2 and a lower CO 2 level than PD900 film bags at 2C. However, they behaved similarly at 8C. High-permeability film bags maintained an aerobic atmosphere during the 14 days of storage at both temperatures. © 2008 Wiley Periodicals, Inc.
Publication Source (Journal or Book title)
Journal of Food Processing and Preservation
First Page
817
Last Page
838
Recommended Citation
Erturk, E., & Picha, D. (2008). The effects of packaging film and storage temperature on the internal package atmosphere and fermentation enzyme activity of sweet potato slices. Journal of Food Processing and Preservation, 32 (5), 817-838. https://doi.org/10.1111/j.1745-4549.2008.00216.x