Share

High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots.

Author(s) : AMANATIDOU A., SLUMP R. A., GORRIS L. G. M., et al.

Type of article: Article

Summary

The impact of high O2 + high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O2 + 30% CO2 prolonged the shelf life of sliced carrots compared to storage in air by 2 to 3 d. When the carrots received a pretreatment with a 0.1% citric acid dip an a sodium alginate edible coating prior to packaging, shelf life was extended by 5 to 7 d. Advantages and disadvantages of the proposed MA over previously recommended MA and physicochemical and microbiological characteristics of carrots are discussed.

Details

  • Original title: High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots.
  • Record ID : 2001-1431
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 65 - n. 1
  • Publication date: 2000/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing