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Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature
Authors:C Barry-Ryan  JM Pacussi    D O'Beirne
Affiliation:Authors Barry-Ryan and O'Beirne are with the Food Science Research Centre, Department of Life Sciences, University of Limerick, Limerick, Ireland.;Author Pacussi is with the INRA—Station de Technologie des Products Vegetaux, Domaine Saint Paul Site Agroparc, 84914 Avignon, Cedax 9, France.
Abstract:ABSTRACT: Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29 X 103mL.m -2.d -1.atm -1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was triggered by the depletion of oxygen more than by the rise in carbon dioxide.
Keywords:carrots  shredded  modified atmosphere packaging  film  permeability  storage temperature
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