Articles
EFFECT OF HIGH OXYGEN AND CARBON DIOXIDE CONTROLLED ATMOSPHERE CONDITIONS ON RESPIRATION AND SENSORY QUALITY OF FRESH-CUT BUTTER LETTUCE
Article number
687_55
Pages
383 – 386
Language
English
Abstract
The success of controlled atmosphere (CA) and modified atmosphere packaging (MAP) depends on a reduction of the metabolic rate of the product.
Commonly a combination of low O2, high CO2 and low temperature is applied (Hertog et al., 1998). Recently superatmospheric oxygen conditions have been proposed for MAP (Jacxsens et al., 2001). Exposure to superatmospheric O2 concentration may reduce browning and microbial growth (Kader and Ben-Yehoshua, 2000). The aim of this research was to study the effect of CA with high O2 and moderate CO2 for reducing the physiological activity and keeping quality attributes of fresh-cut butter lettuce.
Commonly a combination of low O2, high CO2 and low temperature is applied (Hertog et al., 1998). Recently superatmospheric oxygen conditions have been proposed for MAP (Jacxsens et al., 2001). Exposure to superatmospheric O2 concentration may reduce browning and microbial growth (Kader and Ben-Yehoshua, 2000). The aim of this research was to study the effect of CA with high O2 and moderate CO2 for reducing the physiological activity and keeping quality attributes of fresh-cut butter lettuce.
Authors
V.H. Escalana, B.E. Verlinden, S. Geysen, Nicolaï
Keywords
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