Agriculture Reference
In-Depth Information
PH
7
MAP 1
PMAP 1
PMAP 2
MAP 2+chlorine
dioxide
MAP 3
MAP 4
7
8
C
6
4
8
C
8
8
C
4
8
C
5
3
8
C
4
8
C
4
0
2
4
6
8
10
12
14
16
Storage Time (Days)
Fig. 1.1
Changes in pH of carrots under passive or active MAP vs. storage time [MAP 1 (2.1 %
O
2
/4.9 % CO2/93 % N
2
), Tassou and Boziaris (
2002
), PMAP 1 (P-Plus with equilibrium atmo-
spheric conditions of 10 % O
2
/10 % CO
2
), PMAP 2 (P-Plus with equilibrium atmospheric condi-
tions of 6 % O
2
/15 % CO
2
), Barry-Ryan et al. (
2000
), MAP 2 (4.5 % O
2
/8.9 % CO
2
/86.6 % N
2
) for
grated carrots, Gomez-Lopez et al. (
2007a
), MAP 3 (2.1 % O
2
/4.9 % CO
2
/93 % N
2
and inoculation
with
Salmonella
strains), MAP 4 (2.1 % O
2
/4.9 % CO
2
/93 % N
2
and inoculation with
L. monocy-
togenes
strains), Kakiomenou et al. (
1998
) ]
(0.1 % w/v for 15 min). The deterioration of the specimens' texture at both passive
and A MAP conditions especially after 14 days of storage suggested signifi cant
softening. However, there was neither yeast nor mould growth reported during the
21 days of storage in any of the applications (Ayhan et al.
2008
).
Different packaging fi lms (OPP, Pebax with hydrophilic coating, polyether block
amide, P-plus 1, P-plus 2) and storage temperatures (3 and 8 °C) were applied to set
up a range of EMA for storage of shredded carrots. The product packed in P-plus 1
at 3 °C and in OPP at 8 °C displayed the highest appearance scores, whereas the
highest aroma scores were attributed to product packed in the P-plus fi lms. A P-plus
microporous fi lm was found to be the most suitable for the storage of shredded
carrots according to Barry-Ryan et al. (
2000
).
Shredded, dipped in a chlorine solution, inoculated with
L. monocytogenes
strains carrots, were stored (at 5 and 15 °C) under MAP (3 % O
2
). Cutting method
(whole or shredded carrots), chlorine additive, and MAP had no impact on the sur-
vival or growth of
L. monocytogenes
or naturally occurring microfl ora. Populations
of mesophilic aerobes, psychrophiles, and yeasts and moulds enhanced throughout
storage at 5 and 15 °C according to Beuchat and Brakett (
1990
).
Carrot discs at 4 and 8 °C with edible coating (Natureseal) prior to packaging
(OPP or microperforated polypropylene PA
60
fi lm) were used by Cliffe-Byrnes and
O'Beirne (
2007
) to allow for MA conditions for storage. The use of Natureseal had
substantial benefi cial effect on the appearance of carrot discs packaged with PA
60
improving sensory scores, which appeared to be due to a reduction in surface whit-
ening and moisture loss. No presence of ethanol was detected in PA
60
packages.
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