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Modified-atmosphere packaging of minimally-processed intermediate-moisture peppers and zucchini.

Confezionamento in atmosfera modificata di peperoni e zucchine: minimally-processed a umidità intermedia.

Author(s) : AMODIO M. L., NAOLA K., PERI G., et al.

Type of article: Article

Summary

Sliced peppers and zucchini were packaged in plastic film and held at 5 °C for 28 days, after being mildly blanched and air-dehydrated. Besides an unsealed control, treatments consisted of air, 30% CO2 in nitrogen, and 5% O2 in nitrogen, as initial gas composition of sealed packages. For both species, treated vegetables presented better appearance and texture, compared with other products. In addition visible decay symptoms were not present throughout the experiment. The control product showed decay symptoms after 17 days at 5 °C. All treatments showed an increase in the CFU, for mesophilic and psychrotrophic bacteria, of 4 logarithmic units, reached within 10 days in the case of treated products and within 4 weeks (with a few exceptions) in the case of treated products. Results show a potential beneficial effect of modified-atmosphere packaging intermediate-moisture sliced peppers and zucchini in terms of quality retention and control of microbial growth.

Details

  • Original title: Confezionamento in atmosfera modificata di peperoni e zucchine: minimally-processed a umidità intermedia.
  • Record ID : 2004-2325
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 42 - n. 431
  • Publication date: 2003/12
  • Document available for consultation in the library of the IIR headquarters only.

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