Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 30

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

Romaine
lettuce
( Lactuca
Sativa L .)

Gas fl ush with 0,
1, 2.5, 10 or 21
kPa O 2

1. PP with OTR: 8
pmol/s m 2 Pa
2. PP with OTR: 16.6
pmol/s m 2 Pa

The samples were sliced,
cut, washed in 100 mg/
mL chlorine solution
(NaOCl)

5 °C—14 days Severe

discoloration
was evident on
all 16.6
OTR-packaged
samples. High
O 2 levels
resulted in
signifi cant
alterations of
color

Ethanol
accumulation in
16.6 OTR packages
was less than half
of that in 8.0 OTR
fl ushed with ≤ 10
kPaO 2 . Off odors
were evident on 8.0
OTR-packaged
lettuce fl ushed with
mixtures with

A longer shelf
life was
achieved from
8.0
OTR-packaged
lettuce fl ushed
with mixtures
with ≥ 2.5 kPa
O 2

Kim et al.
( 2005 )

≤ 10

kPa O 2

Romaine
lettuce cv.
Paris Island

PMAP 1. LLDPE with OTR:

5,676 mL O 2 /m 2 24 h bar at
20 °C and a
2. Medium density PE with
OTR: 4,670 mL O 2 /m 2
24 h bar at 20 °C
3. PVC with OTR:
3,974 mL O 2 /m 2 24 h bar at
20 °C

0 and
5 °C—14 days and
18 °C for 12 h

Signifi cant
differences in
hue angle
were detected
with samples
stored at 0 °C
having the best
results

Weight loss
was reduced
on samples
stored at 0
and 5 °C
( ≤ 1 %).
Firmness
did not
present
signifi cant
changes
with all
treated
samples
differing

Overall quality
was better
preserved in
LDPE and
medium density
PE bags stored
at 0 °C with
samples
remaining
acceptable for
the whole
storage period

Manolopoulou
et al. ( 2010 )