Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 32

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 ) var.
Longifolia

PMAP 1.35 m PP with OTR:

3,500 mL/m 2 day atm.
2. 35

ʼ Inoculation with E. coli

O157 : H7 , L.
monocytogenes and
Salmonella choleraesuis

5 °C—10 days or
25 °C—3 days

A 1 log decrease
was noted on E. coli
and Salmonella
populations while
listeria populations
were increased by 1
log on samples
stored at 5 °C. At
25 °C pathogens
increase was
between 2.44 and
4.19 log CFU/g.
Mesophiles reached
7.8 and 7.5 log
CFU/g on samples
stored in fi lm 1 and
2 bags, respectively
at 5 °C

Pathogen
growth on all
studied
conditions
poses a threat
and stresses the
necessity for
protective
measures to
avoid
contamination
of vegetables

Oliveira et al.
( 2010 )

m PP fi lm with
OTR: 1,100 mL/
m 2 day atm.

ʼ

Iceberg lettuce Passive MAP 1. OPP fi lm with OTR:

2,000 mL/m 2 day atm.
2. PO (RD-106) with OTR:
8,500 mL/m 2 day atm.
3. PVC fi lm with OTR:
18,500 mL/m 2 day atm.

Rinsed with tap water
(0.2 mg/L total chlorine)
for 4 min. Dipping in
0.3 % ascorbic acid and
0.3 % citric acid solution

4 °C for 8 days Browning was

severe on
samples from
both PO and
PVC bags

Mesophile and
psychrophile growth
was not affected by
any treatment or
storage condition
(6.78 and 6.88 log
CFU/g for
mesophiles and

OPP-packed
samples retained
better visual quality
compared to
samples stored in
other packaging
fi lms

OPP-packed
lettuce had a
shelf life that
exceeded 8 days
whereas PVC
and PO-packed
samples' shelf
life was limited
to 6 days

Pirovani et al.
( 1997 )