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Effet d'atmosphères modifiées, à faible teneur ou à teneur élevée en oxygène sur la prolongation de la durée de conservation de melon fraîchement coupé.

Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon.

Auteurs : OMS-OLIU G., MARTÍNEZ R. M., SOLIVA-FORTUNY R., et al.

Type d'article : Article

Résumé

The physiological, physicochemical and microbiological quality of fresh-cut 'Piel de Sapo' melon packaged under 2.5 kPa O2 + 7 kPa CO2, 21 and 70 kPa O2 atmospheres was studied. Initial low O2 levels combined with moderate CO2 concentrations reduced inpackage ethylene concentration whereas high O2 levels avoided anaerobic metabolism. Both 2.5 kPa O2 + 7 kPa CO2 and 70 kPa O2 atmospheres significantly reduced the growth of microorganisms for 14 days of storage at 5°C. Rhodotorula mucilaginosa was initially the dominant yeast, and prevailed during the subsequent storage of fresh-cut 'Piel de Sapo' melon although high O2 levels as well as low O2 and high CO2 conditions were found to have a certain inhibitory effect on its growth. Therefore, a 70 kPa O2 atmosphere prevented fermentation and significantly improved the quality of fresh-cut melon, while preserving its microbiological stability. [Reprinted with permission from Elsevier. Copyright, 2007].

Détails

  • Titre original : Effect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon.
  • Identifiant de la fiche : 2008-1305
  • Langues : Anglais
  • Source : Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 2
  • Date d'édition : 02/2008

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