Agriculture Reference
In-Depth Information
1.7.2.2
Potato
In another research work, the effect of
-irradiation dose (0-1.5 kGy), citric acid
(0-1.0 %) and potassium metasulphite (KMS) dipping solutions concentration
(0-1.0 %) on potato cubes stored under MAP (PP fi lm) at 4 ± 1 °C for 4 weeks was
studied. At the end of the experiment the best quality parameters (
L
* value was
≥
ʳ
48.50 %,
a
* value
≤
0.95,
b
* value
≤
7.5, hardness
≥
100 N, sucrose concentration
≤
6.0) obtained for samples irradiated (dose 1.0 kGy)
and dipped (citric acid concentration 0.33 % and KMS concentration 0.55 %) prior
to MAP (Baskaran et al.
2007
).
The effectiveness of sanitizers [sodium sulphite (SS), sodium hypochlorite (SH),
Tsunami (T), ozone (O
3
) and the combination of ozone-Tsunami (O
3
T)] on the
sensory and microbial quality of fresh-cut potatoes stored under PMAP (LDPE
fi lm) and vacuum packaging (VP) at 4 °C was investigated by Beltran et al. (
2005b
).
Browning was effectively controlled with maintenance of initial appearance only
for samples dipped in SS. The combination of O
3
and T was found to be the most
effective in reducing LAB, coliforms and anaerobic bacteria numbers by 3.3, 3.0
and 1.2 logs, respectively.
Gunes and Lee (
1997
) carried out an experiment within the frame of which pota-
toes were peeled with the abrasive peeler, a hand-peeler and a lye solution, treated
with antibrowning agents (dipping in 0.5 %
L
-cysteine, 0.5 %
L
-cysteine plus 2 %
citric acid mixture, 5 % ascorbic acid, 0.1 % potassium metabisulfi te and stored
under AMAP with 9 % CO
2
/3 % O
2
) and stored under active (9 % CO
2
/3 % O
2
, 9 %
CO
2
and 100 % N
2
compositions) MAP at 2 °C. The incidence of browning was
reduced with the use of cysteine-citric acid mixture (6 % reduction of
L
*-value).
Manual peeling proved to be the best method with the lowest
L
*-value reduction
(3 %).
0.19 % and sensory score
≥
1.7.3
Leaves
1.7.3.1
Lettuce
The microbial quality of '
Lollo Rosso
' lettuce under MAP at 5 °C with initial gas
atmosphere of 3 kPa O
2
and 5 kPa CO
2
was examined by Allende et al (
2004b
) and
showed that sensory attributes limited shelf life to 7 days due to severe off-odors.
LAB enhanced from 3 to 6 log CFU/g after 7 days of storage and for mesophiles and
psychrophiles there was a 3 log increase (from 5 to 8 log CFU/g) for the same
period. Subsequently, the sensory evaluation improved and tissue browning was
reduced due to the presence of low oxygen atmosphere.
Ares et al (
2008
) investigated the effect of both passive (PP fi lm) and active (ini-
tial gas mixture of 5 % O
2
and 2.5 % CO
2
) MAP on the sensory shelf life of butter-
head lettuce leaves, stored at 5 and 10 °C. Lettuce leaves in PMAP, packaged and
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