Journal
JOURNAL OF FOOD SCIENCE
Volume 65, Issue 4, Pages 726-730Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2000.tb16080.x
Keywords
carrots; shredded; modified atmosphere packaging; film; permeability; storage temperature
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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 10(3)mL.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.
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