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Effect of high O2 and CO2 atmosphere on microbial and sensorial quality of fresh processed 'Lollo Rosso' lettuce.

Author(s) : ALLENDE A., CARMEN BARBA M. del, ARTES CALERO F.

Summary

A new active modified atmosphere packaging has been recently introduced in processing techniques which minimally affects fresh original product. The impact of superatmospheric O2 concentrations on the microbial (mesophilic and psychrophilic bacteria) and sensory quality (overall visual quality, texture, flavour, discoloration, translucency, off odours, and decay) of fresh processes 'Lollo Rosso' lettuce was evaluated. The product was packed into a polypropylene film and filled with conventional passive modified atmosphere or superatmospheric O2 atmosphere of 80 kPa O2 and 20 kPa N2, and stored up to 7 days at 5°C. Sensory and microbial qualities of lettuce pieces were evaluated throughout shelf life.

Details

  • Original title: Effect of high O2 and CO2 atmosphere on microbial and sensorial quality of fresh processed 'Lollo Rosso' lettuce.
  • Record ID : 2006-2485
  • Languages: English
  • Source: Proceedings of the International Conference Postharvest Unlimited.
  • Publication date: 2003/02

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