Abstract
Fresh-cut ‘Fuji’ apples were stored in modified atmosphere packaging (MAP) of 20%, 60% or 100% O2(balance N2) at 4 °C for 10 days, to determine the effects of high oxygen atmospheres on browning characteristics (color, total phenol (TP) and ascorbic acid (AA)) throughout the storage. Treatments with 60% and 100% O2significantly inhibited cut-surface browning, in particular the 60% O2. The 100% O2treatment was the most effective in controlling AA content (approximately 1.6-fold higher than 20% O2byday 10), while it kept a lower TP content during the storage, indicating the positive correlation between AA and TP. In general, these data suggested that high oxygen atmospheres may provide a potential alternative for browning control on fresh-cut ‘Fuji’ apple.
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