Agriculture Reference
In-Depth Information
Orange and
purple
carrots
PE bags
Disinfection for
5 min (100 ppm
free chlorine
solution
and subsequent
shredding of the
samples)
5 ± 2 °C—
13 days
Browning
was absent
on orange
carrots for the
whole storage
period while
purple carrots
under MAP 1
had better
results
compared
to the other
samples
Purple
carrots
stored under
MAP 2
showed a
sharp
decrease of
antioxidant
activity
Sensory
attributes
of purple
carrots were
better
preserved
by MAP 1
Shelf life of purple
carrots stored under
MAP 1 was
extended by 2 to 3
days compared to
other samples
Alasalvar
et al. (
2005
)
1. 5 %
O
2
/5 % CO
2
2. 95 % O
2
/5 % CO
2
Sliced
carrots cv.
Amster-
damse bak
Control
Atmosphere:
1. 90 % O
2
/10 %
CO
2
2. 80 % O
2
/20 %
CO
2
3. 50 % O
2
/30 %
CO
2
4. 70 % O
2
/30 %
CO
2
5. 1 % O
2
/10 %
CO
2
Airtight
containers with
continuous
fl ush of
combination
of gases
1. Distilled water
2. NaOCl solution
(200 mg/L),
chlorine
or 5 % (v/v) H
2
O
2
,
3. 0.1 and 0.5 %
(w/v) citric acid
4. Alginate
coating
(S170 + 2 %
CaCl
2
),
combination
of the last two
treatments
8 °C—15 days
The combination
of alginate coating
and 0.5 % citric
acid treatment
resulted in
signifi cant
decrease of the
microbial load
(1.9, 2, 1.4 and
1.9 log CFU/g
reductions on TVC,
Pseudomonas
, LAB
and
Entero-
bacteriaceae
populations,
respectively
compared to
control samples)
Citric acid
treatment
and
application
of edible
coating
minimized
texture
changes
for 8 days
(855 and
828 N for
samples
treated with
citric acid
and the
combination
of both acid
and coating,
respectively)
Citric acid
treatment
combined
with the use
of edible
coating
resulting in
preserving
quality
characteristics
of carrots for 10
days. MAP 3
combined with
citric acid
pretreatment
preserved
sensory
characteristics for
13 to 15 days of
storage
MAP 3 resulted in
prolonging shelf life
of carrots by 2 to 3
days compared to
control. The use of
pretreatment
resulted in
prolonging the shelf
life by 5 to 7 days
(13 to 15 days total)
Amanatidou
et al. (
2000
)
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