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High oxygen packaging of ready-to-eat vegetables: a novel type of modified atmosphere packaging?

Author(s) : JACXSENS L., DEVLIEGHERE F., DEBEVERE J.

Summary

The tested minimally processed vegetables (mushroom slices, grated celeriac and cut chicory endive) are very sensitive for enzymatic browning and microbial spoilage. High O2 atmospheres were found to be particularly effective in inhibiting enzymatic browning. A comparative storage experiment between equilibrium modified atmosphere and high O2 atmosphere packages for the 3 types of ready-to-eat vegetables at 4 °C, showed an inhibition of the enzymatic browning of the high O2 atmosphere stored vegetables. Also the microbial quality improved, mainly due to the inhibition of yeast growth.

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Pages: 2000-4

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Details

  • Original title: High oxygen packaging of ready-to-eat vegetables: a novel type of modified atmosphere packaging?
  • Record ID : 2002-1989
  • Languages: English
  • Publication date: 2000/10/19
  • Source: Source: Proc. Murcia Conf., IIR/C. R. Conf. Murcie, IIF
    2000-4; vol. 1; 367-373; fig.; tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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