Journal
JOURNAL OF FOOD SCIENCE
Volume 65, Issue 1, Pages 61-66Publisher
WILEY
DOI: 10.1111/j.1365-2621.2000.tb15956.x
Keywords
minimal processing; carrots; modified atmospheres; disinfection; edible coating; spoilage
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The impact of high O-2 + high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O-2 + 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% O-2 + 10% CO2), related to a range of physicochemical and microbiological characteristics of carrots are discussed.
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