High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots

被引：158
|
作者：
Amanatidou, A [1 ]
Slump, RA [1 ]
Gorris, LGM [1 ]
Smid, EJ [1 ]
机构：
[1] DLO, Agrotechnol Res Inst, NL-6700 AA Wageningen, Netherlands
来源：
JOURNAL OF FOOD SCIENCE | 2000年 / 65卷 / 01期
关键词：
minimal processing; carrots; modified atmospheres; disinfection; edible coating; spoilage;
D O I：
10.1111/j.1365-2621.2000.tb15956.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The impact of high O-2 + high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O-2 + 30% CO2 prolonged the shelf life of sliced carrots compared to storage in air by 2 to 3 d. When the carrots received a pre-treatment with a 0.1% citric acid dip and a sodium alginate edible coating prior to packaging, shelf life was extended by 5 to 7 d. Advantages and disadvantages of the proposed MA over previously recommended MA (1% O-2 + 10% CO2), related to a range of physicochemical and microbiological characteristics of carrots are discussed.
引用
收藏
页码：61 / 66
页数：6
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