Effects of ascorbic acid and high oxygen modified atmosphere packaging during storage of fresh-cut eggplants

Ascorbic acid dip and high O 2 modified atmosphere packaging were used to alleviate browning and quality loss of fresh-cut eggplants. Fresh-cut eggplants were dipped in water or 0.5% ascorbic acid solution for 2 min before being packed in polyethylene film bags filled with air or high O 2 . The physiochemical and sensorial attributes of cut eggplants were evaluated during 12 days for storage at 4 ℃. Results demonstrated that high O 2 modified atmosphere packaging and ascorbic acid dip improved the preservation of fresh-cut eggplants compared with the control. High O 2 showed an ability to reduce the browning and inhibit polyphenol oxidase and peroxidase activities. Higher total phenolic content and lower malondialdehyde content were also observed in ascorbic acid treated samples during storage. Moreover, the combination of ascorbic acid and high O 2 was more effective than single treatments. The surface color was protected by ascorbic acid and high O 2 packaging, and higher sensory scores were observed after 12 days of storage.