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High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots

Author:
Amanatidou, A., Slump, R.A., Gorris, L.G.M., Smid, E.J.
Source:
Journal of food science 2000 v.65 no.1 pp. 61-66
ISSN:
0022-1147
Subject:
carrots, oxygen, shelf life, duration, coatings, alginates, citric acid, food spoilage
Abstract:
The impact of high O2 + high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O2 + 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% O2 + 10% CO2), related to a range of physicochemical and microbiological characteristics of carrots are discussed.
Agid:
1394893