Agriculture Reference
In-Depth Information
gradually softer toward the end of storage (LDPE decrease 16.9 %). The shelf life
of treated diced pumpkin stored in LDPE fi lm bags at 5 ± 2 °C was extended to 25
days (Habibunnisa et al.
2001
).
1.7.4.6
Zucchini
Two different zucchini cultivars (Sofi a and Diamante cultivars) were sliced and sub-
sequently stored in bags from two packaging materials [OPP with 90
ʼ
m thickness
and biodegradable coextruded polyesters (CoEX) with 35
m thickness] under both
PMAP and AMAP (5 % O
2
/5 % CO
2
/90 % N
2
for MAP 1 with OPP and 15 %
O
2
/10 % CO
2
/75 % N
2
for MAP 2 with CoEX) at 5 °C for 9 days. Zucchini slices
stored either passively or under AMAP into OPP bags had longer shelf lives (6 and
7 days for Diamante cultivar and 5 and 3 days for Sofi a cultivar under AMAP and
PMAP, respectively) (Lucera et al.
2010
).
ʼ
1.7.5
Bulbs
1.7.5.1
Garlic
Fresh garlic sprouts were stored under passive MAP (PVC with OTR: 5,500 mL/
m
2
day atm. and CO
2
TR: 10,000 mL/m
2
day atm. and LDPE with OTR: 7,000 mL/
m
2
day atm. and CO
2
TR: 35,000 mL/m
2
day atm. fi lms were used) for 15 days at
4 °C. Microbial growth was limited by MAP conditions (a 3 log reduction for psy-
chrotrophs in PVC samples compared to control). PVC packages gave the best
results for keeping the overall quality of garlic sprouts (Li et al.
2010
).
1.7.5.2
Onions
Five different packaging treatments (PMAP with LDPE and PP, A MAP with LDPE
and an ethylene scavenger used, LDPE with initial gas concentration of 9.5 kPa
CO
2
+ 18.2 kPa O
2
and moderate vacuum packaging) were used for bunched onions
stored at 10 °C for 28 days to determine the optimum packing method. Samples
packaged in PE + ES displayed greater weight loss (3.1 % at 14th day) than for other
treatments. MVP limited microbial growth more effectively than the rest of the
treatments (Hong and Kim
2004
).
Liu and Li (
2006
) tested the microbial proliferation and sensory quality aspects
of sliced onions at three temperatures (−2 °C, 4 °C and 10 °C) and atmospheric
conditions [LDPE with (A MAP) or without (PMAP) 40 % CO
2
+ 1 % O
2
]. The
b
*
values were signifi cantly affected by the storage temperature and were higher at
10 °C than at −2 and 4 °C under the same storage conditions after 17 days of stor-
age. Spoilage of the product was mainly attributed to psychrotroph growth.
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