Agriculture Reference
In-Depth Information
Jacxsens et al. (
2003
) evaluated the quality of shredded chicory endives, packaged
in consumer-sized packages under EMA (initial atmosphere of 3 % O
2
and 2-5 %
CO
2
) and stored at 7 °C. Shredded chicory endives were found to have after day 8
more than 10
8
CFU/g total psychrotrophic counts. The pH of the product remained
stable around 6 over the entire storage period of 13 days. The color was shown to be
the limiting sensory property at day 6.
The effect of irradiation (0.3 or 0.6 kGy) combined with passive (laminated foil/
plastic barrier bag) or A MAP (5 % O
2
and 5 % CO
2
/10 % O
2
and 10 % CO
2
) on
survival of inoculated
L. monocytogenes
and sensory qualities of endive stored at
4 °C was investigated by Niemira et al. (
2005
).
L. monocytogenes
and total micro-
bial populations on the irradiated MAP samples were either lower than or not differ-
ent compared to the initial levels, whereas irradiated leaf material in air retained
their color attributes over storage better than non-irradiated.
1.7.4
Fruits-Vegetables
1.7.4.1
Tomato
Active (3 kPa O
2
+ 0 kPa CO
2
and 3 kPa O
2
+ 4 kPa CO
2
) and passive (OPP fi lm of
35
m thickness) MAPs were used at 0 and 5 °C for tomato storage. The highest
C
2
H
4
level was found in passive MAP packages at 5 °C (15
ʼ
ʼ
L/L) while in A MAP,
at both temperatures about 6
L/L C
2
H
4
were accumulated. Sensorial parameters
were preserved by both passive and AMAP above the acceptable limit of market-
ability and lowered the weight losses even at higher temperatures (5 °C) (Aguayo
et al.
2004
).
Artes et al. (
1999
) investigated the effect of calcium chloride washings (0.7 mM
chlorinated water with or without 0.09 M CaCl
2
) in conjunction with passive or
AMAP (7.5 % O
2
) stored at 2 and 10 °C on fresh-cut tomato quality preservation. In
samples that were kept at 10 °C, a signifi cant reduction in fi rmness (38.5 and 37.3 %
for passive and A MAP) was recorded. At 10 °C, tomato slices under passive or
AMAP did not reveal any change in color compared with the other treatments.
Bailen et al. (
2006
) assessed the use of granular-activated carbon (GAC) alone or
impregnated with palladium as a catalyst inside tomato packages (OPP fi lm used)
under PMAP. Ethylene was lower in MAP packages with GAC and especially in
those with GAC-Pd (8
ʼ
L/L). Control tomatoes displayed the highest weight loss
(0.72 %), although weight loss was very low. No off-fl avor was detected in those
packages with GAC and especially with GAC-Pd.
Four different packaging fi lms (PE-20
ʼ
) were used
by Batu and Thompson (
1998
) to determine the ideal conditions to preserve pink
tomatoes stored at 13 °C. While in storage, all fruit softened progressively but those
sealed in plastic fi lms softened signifi cantly more slowly than those stored
unwrapped whereas PP and PE
50
had both the lowest gas permeability and weight
loss (1.6-1.9 %).
ʼ
and 50
ʼ
, PVC-10
ʼ
, PP-25
ʼ
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