High Oxygen and High Carbon Dioxide Modified Atmospheres for Shelf-life Extension of Minimally Processed Carrots |
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| Authors: | A Amanatidou RA Slump LGM Gorris E J Smid |
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| Affiliation: | Authors Amanatidou and Gorris, formerly with the Agrotechnological Research Institute (ATO-DLO), are now with Unilever Research Laboratorium, Unit Microbiology and Preservation, P.O. Box 114, 3130 AC, Vlaardingen, The Netherlands.;Slump and Smid are with ATO-DLO, P.O. Box 17, 6700 AA, Wageningen, The Netherlands. |
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| Abstract: | The impact of high O2+ high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O2+ 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% O2+ 10% CO2), related to a range of physicochemical and microbiological characteristics of carrots are discussed. |
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| Keywords: | minimal processing carrots modified atmospheres disinfection edible coating spoilage |
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