Articles
EFFECT OF CONCENTRATIONS OF OXYGEN AND/OR CARBON DIOXIDE ON THE MICROBIAL GROWTH CONTROL IN FRESH-CUT LEMONGRASS
Article number
876_39
Pages
293 – 298
Language
English
Abstract
Cut lemongrasses (20 cm) treated with warm water (55°C) for 5 min and hydrocooled at 3°C for 5 min are packed in a polyethylene bags filled with different concentrations of oxygen (O2) and/or carbon dioxide (CO2) in the 1st day of storage and kept at 5°C; 90±5% RH for 3 weeks.
Microbial growth is monitored at 7, 14, and 21 days.
It is found that 5% O2 and all gas mixtures are effective in controlling coliform and fecal coliform bacteria up to 15 days. E. coli growth is inhibited in the mixture of 1% O2 and 10% CO2 and the mixture of 5% O2 and 10% CO2. Yeast and Salmonella are inhibited in all gas mixtures within 7 days and 14 days, respectively.
The gas mixtures are ineffective in controlling fungal included yeast and mold growth within 15 days.
It is concluded that the storage of fresh-cut lemongrass up to 14 days under the mixture of O2 and CO2 atmosphere where the bacterial growth is minimal.
Microbial growth is monitored at 7, 14, and 21 days.
It is found that 5% O2 and all gas mixtures are effective in controlling coliform and fecal coliform bacteria up to 15 days. E. coli growth is inhibited in the mixture of 1% O2 and 10% CO2 and the mixture of 5% O2 and 10% CO2. Yeast and Salmonella are inhibited in all gas mixtures within 7 days and 14 days, respectively.
The gas mixtures are ineffective in controlling fungal included yeast and mold growth within 15 days.
It is concluded that the storage of fresh-cut lemongrass up to 14 days under the mixture of O2 and CO2 atmosphere where the bacterial growth is minimal.
Authors
W. Samosornsuk, S. Samosornsuk, A. Bunsiri
Keywords
heat, E. coli, Salmonella spp., yeast, mold
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