Agriculture Reference
In-Depth Information
Table 1.1
Brief summary of conditions used for carrot storage under MAP
Storage
temperature
(°C) and
storage
period (days)
Shelf life
(days)-life
extension
Species and
food type
Packaging
material
Treatment
before packaging
Texture-
weight loss
Sensory
analysis
Initial gas
mix
Color
Microfl ora
References
Carrot |
(
Daucus
carota L
.)
1. OPP with OTR:
3,500 cm
3
m
−2
day
−1
atm.
−1
2. OPP with OTR:
1,100 cm
3
m
−2
day
−1
atm.
−1
Sterilization with
70 % ethanol
prior to
packaging.
Inoculation
with
E. coli
O157
:
H7
strains
5 and 25 °C
—8 days
In all studied
conditions
E. coli
strains
managed to
survive (3.2, 3.8
and 4 log CFU/g
for samples
stored
in fi lm 1, 2 and
control samples,
respectively at
5 °C) and in
packages stored
at 25 °C the
population
increased
signifi cantly
(8, 7 and 8.4 log
CFU/g for
samples stored
in fi lm 1, 2
Survival of
E. coli
strains
in all tested
conditions
stresses the
need for effective
disinfection
measures of
ready-to-eat
vegetables
Abadias et al.
(
2012
)
PMAP
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