Agriculture Reference
In-Depth Information
Mixed lettuce
(as mentioned
above)
AMAP: 3 % O
2
and 2-5 % CO
2
1. BOPP fi lm (30
m),
PVC coated with an OTR
of 15 mL O
2
/m
2
24 h atm.
2. High permeable
packaging fi lm with OTR:
2,270 mL O
2
/m
2
24 h atm.
(EMA)
ʼ
7 °C for 13 days
Psychrophile load
reached rejection
limit (8 log CFU/g)
on the sixth day of
storage for samples
stored in bags from
the second fi lm
while samples on
BOPP bags had a
psychrophile load
of 7.2 log CFU/g on
the same day. Yeast
rejection limit was
exceeded on the
sixth day for
samples stored
under EMA (5.2 log
CFU/g)
Musty taste, poor
odor and color
attributes were the
limiting sensory
factor that led to
samples stored
under EMA
rejection on the
sixth day
Shelf life of
samples stored
under EMA
based on
microbial count
was 6-10 days
for TPC and 6
days for yeasts
and based on
sensory quality
was limited to 6
days. Samples'
stored in BOPP
bags shelf life
was 4 days
Jacxsens et al.
(
2003
)
Lettuce
AMAP
1. MAP A: 2.1 %
O
2
/4.9 % CO
2
2. MAP B: 5.2 %
O
2
/5 % CO
2
PE bags with OTR
3,841 mL O
2
/m
2
24 h bar at
20 °C
Inoculation with
S.
enteritidis
and
L.
monocytogenes
strains
4 °C ± 0.2 °C for 14
days
Both pathogens
survived but did not
grow on both
studied
temperatures.
Microbial
populations varied
on both studied
samples (8, 7.6 and
5.2 log CFU/g for
TVC, LAB and
S.
enteritidis
,
respectively on the
14th day on samples
inoculated with
Salmonella
strains
and 7.9, 6.8 and 4.5
log CFU/g for TVC,
LAB and
L.
monocytogenes
for
samples inoculated
with
Listeria
strains)
Kakiomenou
et al. (
1998
)
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