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and 9.0 × 10
2
CFU/g for 5 and 10 % CO
2
), psychrophiles (5.8 × 10
6
and 1.2 × 10
3
CFU/g
for 5 and 10 % CO
2
) and coliforms (3.0 × 10
1
and 5.8 × 10
2
CFU/g for 5 and 10 %
CO
2
) dropped under MAP at 4 °C (Radziejewska-Kubzdela et al.
2007
).
1.7.7
Flowers
1.7.7.1
Artichoke
Five fi lms (PVC, LDPE and three microperforated PP fi lms PP
1
, PP
2
and PP
3
) were
used to create MA conditions for artichokes stored at 5 °C for 8 days. A greater
degree in water loss was found in control (1.7 %) and PVC (1.3 %) samples.
Samples stored under low CO
2
atmospheres displayed increased phenolic com-
pounds content compared to higher CO
2
packages (PP
1
, PP
2
and PP
3
) (Gil-Izquierdo
et al.
2002
).
1.7.7.2
Broccoli
MAP (PVC, LDPE 11, 15 and 20
m were used) was applied to broccoli fl orets at
1 °C for 7 days and at 20 °C for 2.5 days to simulate the retail sale period. During
shelf life, the weight losses varied from 7 to 15 times lower in fl orets wrapped in
LDPE compared to those wrapped in PVC. Artes et al. (
2001
) came up with a
minor trend to increase TA, generally not signifi cant but remarkable in LDPE
20
(0.102 from 0.056 mg/100 mL at harvest), whereas the best results were obtained
with LDPE
15
fi lm.
Broccoli fl orets stored at 5 °C were monitored under the effect of PMAP (Xironet
a 105
ʼ
m fi lm), vent packaging (fi lm with uniform perforations), and automatic
misting (AM) by Barth and Zhuang (
1996
). Total carotenoids were preserved under
MAP, but a loss (42-57 %) was observed in all other treatments by 6 days. However,
vitamin C was preserved best in MAP samples (−100 %) whereas control and VP
samples retained only 14-46 %. A decrease in levels of moisture was recorded in
VP samples (76 %) and both VP/AM and AM samples (84 %).
De Ell et al. (
2006
) studied the combination of sorbitol (water absorbent) and
KMnO
4
(ethylene absorbent) in passive MAP (PD-961 fi lm) for broccoli heads
stored at 0-1 °C. The least amount of off-odor was found in broccoli in MAP con-
taining 20 g of sorbitol. The weight loss of broccoli also enhanced with increasing
content sorbitol (0.6-1.3 %). The amount of ethanol was greater in control bags
(0.13
ʼ
ʼ
L/L) and those with only KMnO
4
(0.12
ʼ
L/L), compared to the bags with
sorbitol added (>0.6
L/L).
Jacobsson et al. (
2004a
) analyzed the aroma compounds accumulated in broccoli
stored at different passive MA [OPP, PVC, and LDPE with ethylene absorbing
sachet at 10 °C for 7 days (1) or 4 °C for 3 days and 10 °C for the other 4 days (2)].
ʼ
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