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Emballages pour les piments (Capsicum annuum L.) de 4e gamme.

Packaging for minimally processed capsicum fruit (Capsicum annuum L.).

Auteurs : CHAOWARAT S., MCGLASSON W. B., MARKHAM J., et al.

Type d'article : Article

Résumé

Packaging requirements of sliced green capsicum fruit for the foodservice industry were investigated. After washing with peroxyacetic acid solution and de-watering by centrifuging, slices (2.5 kg) were sealed into plastic bags with N2 flushing and stored at 0-5°C. Commercial packages became anaerobic and slices unacceptable within four days. The anaerobic compensation point of slices at 5°C was about 0.5% O2 and about 1% for whole fruit. Slices did not exhibit the Pasteur effect. Slices could be stored safely in atmospheres containing 3-9% O2 and 5-9% CO2. No suitable semi-permeable flexible films were found. A microperforated film maintained O2 concentrations above 3% for up to nine days at 0-5°C. Visual quality of slices was maintained for at least three days at 5°C and nine days at 0°C. The major factor limiting storage life in the microperforated packages was bacterial growth, especially at 5°C.

Détails

  • Titre original : Packaging for minimally processed capsicum fruit (Capsicum annuum L.).
  • Identifiant de la fiche : 2007-1654
  • Langues : Anglais
  • Source : Food Aust. - vol. 59 - n. 5
  • Date d'édition : 05/2007

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