Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 24

Table 1.2 (continued)

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

Iceberg lettuce
( Lactuca
Sativa L .)

1. 4 % O 2 /12 %
CO 2 AMAP

PET—PP multilayer fi lm
with OTR:
4.2 × 10 −13 mol s −1 m −2 Pa −1

Three ozonated water dips
were used [10, 20, and 10
activated by ultraviolet C
(UV-C) light mg/L min
total ozone dose], and
were compared with
chlorine rinses (80 mg/L)

4 °C—13 days Browning was

delayed on
samples
washed with
chlorine

Mesophile load was
reduced by 1.6 and
2.1 log CFU/g on
ozone and
chlorine- treated
samples compared
to control. A 2 log
CFU/g reduction
was achieved by
AMAP. Coliform
growth was
inhibited on
sanitized samples
stored under AMAP
by 2-3.5 log CFU/g
compared to control

Sensory attributes
of treated samples
under MAP were
not severely
affected, being
acceptable after 13
storage days

Ozonated water
combined with
MAP are
treatments that
preserved
lettuce sensory
quality and
antioxidant
constituents

Beltran et al.
( 2005a )

Romaine
lettuce

1. Passive MAP
2. 30 % CO 2
3. 50 % CO 2
4. 70 % CO 2
5. 100 % CO 2

Barrier plastic bags of OTR
(0.46-
0.93 mL/100 mL day atm.)

Inoculation of lettuce with
HAV was performed by
spreading 10 ʼ L of
virus- containing solution
(1.7 × 10 5 plaque forming
unit)

4 °C—12 days Browning was

more evident
on samples
under 100 %
CO 2

HAV survival rate
was higher on high
CO 2 MAP
atmospheres
(>80 %) while the
lowest rates were on
samples stored on
Petri dishes at air
(47.5 %)

Bidawid et al.
( 2001 )

Romaine
lettuce
( Lactuca
Sativa L .)

Active MAP with
evacuation until
O 2 is 1 % and 4 %
CO 2

Barrier fi lm with OTR:
16.6 pmol/s/m 2 /Pa

The leaves were washed
in 100 mg/mL NaOCl
solution and inoculated
with 5 strains of
hemorrhagic E. Coli
( O157 : H7 , O26 : H11 ,
O55 : H7 , O91 : H21 ,
O111 : H12 )

5, 10, 15,
20 °C—7 days

All E. coli strains
developed gastric
acid resistance on
samples stored at
temperatures
>15 °C. On the
other hand no
resistance was
detected on strains
stored at

Chua et al.
( 2008 )