PHYSIOLOGICAL AND MICROBIOLOGICAL STORAGE STABILITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES.

Type of article: Article

Summary

THE PROBLEMS WHICH CONFRONT EXTENSION OF SHELF LIFE, EG INTERACTING CHEMICAL REACTIONS AND GROWTH OF DISEASE CAUSING MICROORGANISMS ARE CONSIDERED IN DETAIL. METHODS OF CONTROLLING PHYSIOLOGICAL CHANGE SUCH AS TEMPERATURE, GAS, MODIFIED OR CONTROLLED ATMOSPHERES AND DIVALENT IONS ARE PROPOSED, AND SUITABLE VALUES FOR EACH METHOD ARE GIVEN. THE CONTROL OF MICROBIAL DETERIORATION OF PARTIALLY PROCESSED FRUITS AND VEGETABLES SUCH AS LOWER STORAGE TEMPERATURES, PASTEURIZATION MAY RESULT IN FURTHER PROBLEMS, EG A LACK OF MICROBIAL COMPETITION WHICH MAY ALLOW GROWTH OF HUMAN PATHOGENS. A NEWER CONCEPT IS THE USE OF ANTAGONISTIC ORGANISMS TO CONTROL GROWTH OF UNDESIRABLE FLORA, BUT SUCH METHODS REQUIRE RESOLUTION OF A NUMBER OF SAFETY CONSIDERATIONS. G.R.S.

Details

Original title: PHYSIOLOGICAL AND MICROBIOLOGICAL STORAGE STABILITY OF MINIMALLY PROCESSED FRUITS AND VEGETABLES.
Record ID : 1989-2286
Languages: English
Source: J. Food Technol. - vol. 43 - n. 2
Publication date: 1989
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Fruit;
Vegetables
Keywords: Physiological property; Microbiology; Chilling; Physiology; Pathogen; Vegetable; Control (generic); Fruit