Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 23

Red
pigmented
lettuce
( Lactuca
sativa , “ Lollo
Rosso ”)

3 % O 2 /5 % CO 2
active MAP

Bags of 35- ʼ m PP fi lm Lettuce was washed with

chlorinated water
(160-180 ppm) and
shredded prior to
packaging

5 °C—7 days Washing decreased

microbial numbers
(3 log reduction for
psychrotrophs and
LAB and 2 log
reduction for
coliforms).
Microbial shelf life
of MAP treated
samples was 6 days
(8 log CFU/g for
mesophiles and
psychrophiles and 6
log CFU/g for
LAB)

Weight loss
was
minimal
(0.28 % of
total
weight)
after 7 days

Samples under
MAP were
sensorially
unacceptable after 7
days of storage

Shelf life of
MAP treated
samples stored
at 5 °C was
limited to 6
days by both
microbial
proliferation
and sensory
rejection

Allende et al.
( 2004b )

Butterhead
lettuce
( Lactuca
sativa L ., cv
Wang)

1. Passive MAP
2. Active MAP
with 5 % O 2
and 2.5 % CO 2

PP fi lms (40 ʼ m thickness) Chlorinated water

(200 ppm total chlorine)
for 10 min

5 and 10 °C for 49
and 21 days
respectively

Wilting was
more intense
on samples
stored at 10 °C
compared to
those stored at
5 °C

Weight loss
on samples
from all
storage
conditions
was over
20 % at the
end of the
storage
period

Sensory attributes
were preserved
better on samples
stored under AMAP
at 5 °C. Dark stains
appeared on the
surface of the
samples after 37,
46, 17 and 15 days
for samples under
AMAP and PMAP
stored at 5 and
10 °C, respectively

Shelf life was
43, 36, 14 and
14 days for
samples under
AMAP and
PMAP stored at
5 and 10 °C,
respectively due
to unacceptable
browning of the
surface

Ares et al.
( 2008 )

Spanish
Iceberg lettuce
(cultivar
Salodin)

1. Passive MAP
2. Nitrogen fl ush
(100 % N 2 )

35 m thick OPP with

OTR: 1,200 mL/
m 2 day atm. and CDTR:
4,000 mL/m 2 day atm.

ʼ Samples were shredded

into 6 mm wide pieces,
either manually or
mechanically. Samples
were subsequently dipped
for 5 min in a 100 ppm
chlorine solution

3 and
8 °C—10 days

PMAP
samples had
increased
browning from
day 6 and
onwards

Sensory
characteristics were
better on samples
manually processed
and stored under
MAP with N 2
fl ushing

MAP, Nitrogen
fl ushing,
manual tearing
and storage at
3 °C was the
best
combination for
ascorbic acid
retention

Barry-Ryan and
O'Beirne ( 1999 )

(continued)