Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 10

Table 1.1 (continued)

Storage
temperature
(°C) and
storage
period (days)

Shelf life
(days)-life
extension

Species and
food type

Initial gas
mix

Packaging
material

Treatment
before packaging

Texture-
weight loss

Sensory
analysis Color Microfl ora References

Carrots
( Daucus
carota )
cv. Nantes

1. 5 % O 2 /10 %
CO 2
2. 80 % O 2 /10 %
CO 2
3. PMAP

CPP-OPP with
OTR and
CDTR of 1,296
and 3,877 cm 3 /
m 2 day,
respectively

Dipping into
citric acid solution
(0.1 % w/v) for
15 min, and then
sliced. The sliced
carrots were dipped
into citric acid
solution (0.1 % w/v)
for 10 min

4 °C—21 days Color attributes

were
successfully
retained on all
conditions for
the 21 days of
storage

Signifi cant
differences
were evident
on mesophile
growth with
MAP 2-treated
samples having
the lowest
microbial
numbers (7.92,
8.25 and 7.48 log
CFU/g for PMAP,
MAP 1 and MAP 2,
respectively

Samples
lost their
initial
texture
properties
on the 14th
day of
storage
and
onwards
(73.61-
94.54 N
on the 14th
day for all
storage

Samples stored
under super-
atmospheric
conditions
retained quality
characteristics
better compared
to other storage
conditions

PMAP and
MAP 2-treated
samples had a
shelf life of
7 days, whereas
MAP 1 treated
samples had a
limited shelf
life of 2 days

Ayhan et al.
( 2008 )