Agriculture Reference
In-Depth Information
Table 1.4 A synoptical presentation of MAP application to asparagus
Species and
food type
Initial gas
mix
Treatment prior to
packaging
Storage temperature (°C)
and storage period (days)
Treatment effect and shelf
life extension
Package material
References
Asparagus
( Asparagus
offi cinalis
L .)
PMAP
Polypropylene P-Plus 35PA160
1. 2 °C for 26-33 days
2. 10 °C for 20 days
Samples stored under
MAP at 2 °C were
preserved for the time
period of 28 days (191.7,
165.7, 354.3, 4 and
66.8 mg/kg for chlorophyll
b, chlorophyll b´,
chlorophyll a, pheophytin
b and pheophytin a on the
28th day of storage)
Tenorio et al.
( 2004 )
Asparagus
( Asparagus
offi cinalis
L .) cv.
UC800
LDPE fi lm of 15
m thickness
and with OTR: 3.2 and CO 2 TR:
10.2 × 10 −12 mol s −1 mm −2 kPa −1
ʼ
Dipping in aqueous
ozone solution
(1 mg/L) for 30 min
3 °C for 25 days
Both enzyme activities and
cell wall compositions
were signifi cantly reduced
under ozone pretreatment
and MAP storage (2 U/kg,
35 and 14
An et al. ( 2007 )
mol/g for
SOD, ascorbate peroxidase
and glutathione reductase
and 35, 43 and 58 mg/kg
for lignin, cellulose and
hemicellulose content on
the 25th day). Enzymic
activities remained high on
MAP/ozone treated
samples compared to
control
ʼ
(continued)
 
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