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Modified atmosphere preservation of freshly prepared diced yellow onion.

Author(s) : BLANCHARD M., CASTAIGNE F., WILLEMOT C., MAKHLOUF J.

Type of article: Article

Summary

The influence of controlled atmosphere storage conditions on the microbiological and sensory quality and the physiology of diced, "ready-to-use" yellow onion was investigated. In the first experiment, diced onion was stored for 14 days at 4 deg C and high relative humidity under a continuous stream of nitrogen containing (%O2 / %CO2): 20/0, 2/0, 2/10 and 2/15. In the second experiment, the diced onion was stored for 12 days at 4 deg C under (%O2 / %CO2): 20/0, 2/0 and 2/10 treatments. CO2 enrichment of the atmosphere delayed diced onion deterioration. Microbial development was delayed, particularly that of the psychotroph flora. Sensory quality was optimal under the 2% O2 / 10% CO2 atmosphere. Browning after cooking developed with increasing length of storage, but was delayed by storage under 10% CO2. Involvement of sugars in this disorder is discussed. The work provides a basis for the development of modified atmosphere packs which will extend the preservation of the product for 2 weeks.

Details

  • Original title: Modified atmosphere preservation of freshly prepared diced yellow onion.
  • Record ID : 1997-2209
  • Languages: English
  • Source: Postharvest Biol. Technol. - 173-185; 3 fig.; 4 tabl.; 29 ref.
  • Publication date: 1996/11

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