Agriculture Reference
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samples stored at 11 °C at dark and light conditions respectively while kale leaves
at 1 °C had their sensory quality decreased during the 17-day storage period.
Quercetin and kaempferol were found to be relatively stable at light exposure posi-
tively affecting them. Neoxanthin, violaxanthin, lutein, and
-carotene decreased
(16.1, 13.2, 24.1 and 23.7 %, respectively) after 10 days at 11 °C in the dark.
ʲ
1.7.3.6
Betel Leaves
Rai et al. (
2010
) investigated the effect of atmosphere modifi cation (a PP fi lm was
used with OTR: 1.49 × 10
−6
mL m/m
2
/h/kPa and with three different in-pack weights
250, 500 and 750 g) on betel leaves stored at 20 °C for 10 days. Chlorophyll was
better preserved in 750 g packages. Presence of high CO
2
atmospheres proved to be
capable of preserving chlorophyll and preventing browning of the leaves.
1.7.3.7
Chicory Endive
Airtight containers with continuous fl ow of gas mixture (1.5 % O
2
and 20 %
CO
2
/0 % O
2
and 20 % CO
2
) were used by Bennik et al (
1996
) to monitor the growth
of inoculated
L. monocytogenes
on chicory endives stored at 8 °C. The rate of spoil-
age proceeded much rapidly at ambient conditions, since all subpopulations reached
the 10
6
CFU/g level within 2 days of storage. Four days were adequate for this level
to be reached under low O
2
and high CO
2
contents.
Minimally processed fresh broad-leaved endives were stored at 3 and 10 °C in
modifi ed atmospheres containing 10 % O
2
/10 % CO
2
, 10 % O
2
/30 % CO
2
and 10 %
O
2
/50 % CO
2
and control samples (air). The highest increase in aerobic bacteria
occurred in air (78 %), then in 10 % O
2
/10 % CO
2
(67 %), whereas the lowest
increase at 10 % O
2
/50 % CO
2
(51 %). At 10 °C inoculated
L. monocytogenes
tended
to grow very rapidly as the concentration of CO
2
increased (8-8.2 log CFU/g at
50 % CO
2
) as proved by Carlin et al. (
1996
).
Charles et al. (
2008
) utilized oxygen scavengers to make up for modifi ed atmo-
sphere conditions at LDPE bags to investigate the effect of packaging conditions on
quality changes of endives stored at 20 °C. A higher greening in control [macrope-
rforated oriented polypropylene (MPOPP) and passive MAP (LDPE pouches with-
out oxygen scavengers)] samples than in A MAP was evident (3, 2.7 and 2 for
control, passive and active MAP samples, respectively after 7 days of storage).
High oxygen atmosphere (70, 80 and 95 % O
2
) was also used by Jacxsens et al.
(
2001
) as an alternative for EMA to prolong the shelf life of shredded chicory
endive. The packages of shredded chicory endives under low O
2
concentrations
exceeded the limit for yeasts (10
5
CFU/g) by the fourth day while the high O
2
pack-
ages exceeded the limit by the seventh day. The evolution of the enzymatic discol-
oration of chicory endive evolved rapidly under EMA limiting shelf life to 3 days,
whereas no unacceptable scores were obtained for the MAP packaged vegetables.
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