Agriculture Reference
In-Depth Information
Table 1.2
Collected data from researches on lettuce stored under MAP
Storage temperature
(°C) and storage
period (days)
Shelf
life(days)-Life
extension
Species and
food type
Treatment before
packaging
Texture-
weight loss
Initial gas mix
Packaging material
Color
Microfl ora
Sensory analysis
References
'Red Oak
Leaf' lettuce
(
Lactuca
sativa L
.)
(1) 2-10 %
O
2
/5-12 % CO
2
BOPP with OTR:
1,800 mL/m
2
day atm.
UV-C treatment with (1)
0.41, (2) 0.81, (3) 2.44,
(4) 4.07, and (5) 8.14
corresponding doses (kJ/
m
2
)
5 °C —9 days
Browning was
not intense on
UV treated
samples
compared to
control
Microbial
population was
severely inhibited
by MAP and UV-C
treatment
combination (0.5-2
and 0.7 log CFU/g
reduction of
psychrophiles and
yeasts respectively,
compared to
control) while the
reduction was
linearly related to
UV-C dosage. LAB
growth was not
affected
Sensorial attributes
were not
signifi cantly
affected by
treatment and
atmosphere change
due to respiration
rate increase
Shelf life was
estimated to be
7 days with no
signifi cant
differences
between
treatments
Allende and
Artes (
2003a
)
'Lollo Rosso'
lettuce
(
Lactuca
sativa
.)
BOPP with OTR:
1,800 mL/m
2
day atm.
UV-C treatment with (1)
0.41, (2) 0.81, (3) 2.44,
(4) 4.07, and (5) 8.14
corresponding doses (kJ/
m
2
)
5 °C—10 days
High UV
doses
signifi cantly
decreased
tissue
browning
(2.44, 4.07,
and 8.14 kJ/
m
2
)
Only the highest
UV-C dose
signifi cantly
decreased
psychrotrophic
bacteria, coliform,
and yeast growth
(>1 log CFU
difference from
control for
psychrotrophs, 1 log
CFU/g difference
for coliforms). LAB
growth was intense
maybe due to
Shelf life of
UV-C treated
samples (4.07,
and 8.14 kJ/m
2
)
was 8 days
while control
samples had a
shelf life of 5
days
Allende and
Artes (
2003b
)
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