| 總結: | In this study, we report the development of mixed gas composition for packaging dried apple slices in a modified atmosphere to extend their shelf life and maintain their quality. We used the response surface methodology to optimize oxygen and carbon dioxide concentrations in the mixture for packaging in a modified atmosphere based on the changes in mass, hardness, browning index, polyphenols, and vitamin C content during apple chip storage. Studies have shown that the optimal concentration of oxygen should be 2.663% and carbon dioxide 3.785% when packaging dried apple slices in a modified atmosphere to obtain minimal changes in the measured quality attributes. These findings can be applied in food processing and storage, providing a useful guideline for improving the preservation and nutritional value of dried fruits.
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