Agriculture Reference
In-Depth Information
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.
Nairobi
Passive M
AP:
1. 1 % O
2
/12 %
CO
2
at 4 °C
2. 1 % O
2
/16 %
CO
2
at 8 °C
3. 7 % O
2
/12 %
CO
2
at 4 °C
4. 4 % O
2
/15 %
CO
2
at 8 °C
1. Monoaxial
OPP micro-
perforated 35
ʼ
m
2. OPP fi lm
PA-60
Antimicrobial
treatment with
chlorine solution
at 4 °C. Dipping
in an edible
coating,
Natureseal
solution for 30 s
4 °C or
8 °C—6 days
Carrots
stored
in PA-60
bags had
higher
L
*
values
Texture
character-
istic were
better
retained
with the use
of PA-60
Sensory
attributes were
better maintained
in PA-60 bags
and with the
use of Nature-
seal edible
coating.
The almost
anaerobic
conditions
sustained by
OPP fi lm led
Cliffe- Byrnes
and O'Beirne
(
2007
)
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