Journal of food science vol:66 issue:8 pages:1212-1218
An optimal combination of O-2, CO2 and N-2 for storage of cut Belgian Endive was defined, investigating visual quality aspects. In the experiment al design principles of mixture theory were used. The acceptability of cut endives stored under different gas combinations, selected in the range where both CO2 and O-2 were varied between 2% and 18%, was evaluated by a consumer panel at different time intervals during storage. The response was modeled with a second-degree polynomial, the response surface pointed in the direction of a gas mixture 10% CO2, 10% O-2, and 80% N-2 for maximum acceptability or best quality during storage. Repeated experiments, including different varieties from 2 different growers, confirmed the optimal gas concentration, (10% CO2, 10% O-2 and 80% N-2). In a second step, the effect of temperature on quality degradation of cut endives stored under optimal atmosphere conditions, was quantified using the Arrhenius equation. An activation energy of 16.3 kcal/mol was obtained.