Table 3 Changes* of titratable acidity, anthocyanin and ascorbic acid contents in barberries packaged under different atmospheres during storage at 4 °C
Characteristics | Atmosphere type | Storage day | |||
|---|---|---|---|---|---|
7 | 14 | 21 | 28 | ||
Harvesting day = 4.7 ± 0.13 | |||||
Acidity (%) | Control | 4.08 ± 0.42Ba | 3.51 ± 0.17Bab | 3.89 ± 0.12Ba | 3.24 ± 0.10Cb |
N2 gas | 3.73 ± 0.08Ba | 3.96 ± 0.20Ba | 3.89 ± 0.21Ba | 3.84 ± 0.17Ba | |
Vacuum | 4.89 ± 0.18Aa | 4.69 ± 0.29Aab | 4.55 ± 0.23Aab | 4.20 ± 0.28Ab | |
Oxygen scavenger | 4.89 ± 0.25Aa | 4.70 ± 0.19Aa | 4.73 ± 0.27Aa | 4.52 ± 0.17Aa | |
Harvesting day = 659.3 ± 6.3 | |||||
Anthocyanin (mg/100 g) | Control | 688.4 ± 1.3Aa | 622.6 ± 11.5Ab | 611.0 ± 3.6Ab | 548.4 ± 3.6Cc |
N2 gas | 585.0 ± 2.3Cb | 626.7 ± 22.6Aa | 616.3 ± 9.4Aab | 584.6 ± 15.2Bb | |
Vacuum | 599.3 ± 2.7Ba | 596.4 ± 3.6Aa | 535.5 ± 30.1Bb | 497.7 ± 7.1Db | |
Oxygen scavenger | 607.6 ± 5.9Bc | 686.3 ± 10.7Aa | 647.3 ± 3.6Ab | 632.7 ± 12.3Ab | |
Harvesting day = 7.28 ± 0.38 | |||||
Ascorbic acid (mg/100 g) | Control | 5.87 ± 1.20Aa | 4.94 ± 0.31Bab | 4.09 ± 0.17Cb | 3.74 ± 0.26Bb |
N2 gas | 5.62 ± 0.59Aa | 5.00 ± 0.18Bab | 4.67 ± 0.33BCbc | 4.01 ± 0.12Bc | |
Vacuum | 6.19 ± 0.31Aa | 5.56 ± 0.35ABab | 4.94 ± 0.25Bbc | 4.29 ± 0.32Bc | |
Oxygen scavenger | 6.85 ± 0.50Aa | 6.24 ± 0.38Aab | 5.83 ± 0.28Ab | 5.37 ± 0.34Ab | |