INFLUENCE OF TEMPERATURE ON SHELF LIFE OF BUTTERHEAD LETTUCE LEAVES UNDER PASSIVE MODIFIED ATMOSPHERE PACKAGING

被引：12
|
作者：
Lareo, Claudia [1 ]
Ares, Gaston [2 ]
Ferrando, Lucia [3 ]
Lema, Patricia [1 ]
Gambaro, Adriana [2 ]
Soubes, Matilde [3 ]
机构：
[1] Univ Republica, Inst Ingn Quim, Fac Ingn, Montevideo 11300, Uruguay
[2] Univ Republica, Fac Quim, Dept Ciencia & Tecnol Alimentos, Secc Evaluac Sensorial, Montevideo 11800, Uruguay
[3] Univ Republica, Fac Quim, Catedra Microbiol, Montevideo 11800, Uruguay
来源：
JOURNAL OF FOOD QUALITY | 2009年 / 32卷 / 02期
关键词：
SENSORY QUALITY; FRESH; MICROFLORA; FRUITS;
D O I：
10.1111/j.1745-4557.2009.00248.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of the present work was to study the influence of temperature on sensory and microbiological qualities, and on shelf life of butterhead lettuce leaves in passive modified atmosphere packages. Butterhead lettuce was washed and placed under ambient air in 30 x 40 cm polypropylene bags, and stored at 5, 10 and 15C. A first-order equation was obtained for the development of the evaluated appearance sensory attributes as a function of storage time. For all the evaluated storage temperatures, microbiological shelf lives (14, 17 and 42 days at 5, 10 and 15C) were higher than estimated sensory shelf lives (8, 14 and 26 days at 5, 10 and 15C), showing that shelf life of lettuce in passive modified atmosphere packages was limited by sensory properties and not by microbial growth.
引用
收藏
页码：240 / 261
页数：22
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