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The quality of sliced carrots affected by modified polyethylene foil and storage temperatures.

Author(s) : POSPISIL J., CIKOVIC N., DRAGOVIC-UZELAC V., et al.

Type of article: Article

Summary

Quality and storage life of packaged carrot slices were determined by observing changes of mass, total carotenoid pigments, microbial counts (mesophilic aerobic bacteria, enterobacteria, sulphite-reducing clostridia, yeast and moulds), sensory quality and texture by the use of penetrometer. The polyethylene low density foils modified with 10 and 15% of oxygen absorber (O2, CO2 and N2 permeability at 4 °C of around 700 ml/2.d.atm) were the most suitable for the storage and prevention of deterioration of minimally processed carrots.

Details

  • Original title: The quality of sliced carrots affected by modified polyethylene foil and storage temperatures.
  • Record ID : 2002-2458
  • Languages: English
  • Source: Acta Aliment. - vol. 30 - n. 3
  • Publication date: 2001/09
  • Document available for consultation in the library of the IIR headquarters only.

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