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

页码：61 / 66

页数：6

共 45 条

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