Agriculture Reference
In-Depth Information
Table 1.3 (continued)
Storage temperature
(°C) and storage
period (days)
Species and food
type
Treatment prior to
packaging
Treatment effect and shelf
life extension
Initial gas mix
Package material
References
Tomato
( Lycopersicum
esculentum
Mill .) cv. Calibra
1. PMAP
2. 3 kPa O 2
3. 3 kPa/4 kPa
O 2 /CO 2
An OPP fi lm of 35
m
thickness was used with OTR:
5.5 L/m 2 day atm. and CO 2 TR:
10 L/m 2 day atm.
ʼ
Dipping into sodium
hypochlorite solution
(1.3 mM) for 1 min.
Samples were sliced or
divided into wedges
0 and 5 °C—14 days
A shelf life of 14 days was
achieved with the
combination of AMAP and
storage at 0 °C (5-7
Aguayo et al.
( 2004 )
L/L
for ethylene levels, 3.2-3.4
log CFU/g for TVC on
tomato slices, <2 log CFU/g
for yeasts and molds)
ʼ
Tomato
( Lycopersicon
esculentum
Mill .) cv. Beef
1. PMAP 1
2. PMAP 2
An OPP fi lm of 35
m
thickness was used with OTR:
1,600 mL/m 2 day atm. and
CO 2 TR: 3,600 mL/m 2 day atm.
ʼ
Granular-Activated
Carbon (GAC) was
induced either alone or
impregnated with
palladium as a catalyst
(GAC-Pd) (ethylene
absorbers)
The limit of 40 % on decay
incidence was reached on
the 21st for the control
samples while tomatoes
stored with GAC-Pd
absorbers stayed acceptable
until the 28th day of storage
Bailen et al.
( 2006 )
 
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