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Modified atmosphere packaging of head lettuce

Author:
Morales-Castro, J., Rao, M.A., Hotchkiss, J.H., Downing, D.L.
Source:
Journal of food processing and preservation 1994 v.18 no.4 pp. 295-304
ISSN:
0145-8892
Subject:
food packaging, atmosphere, temperature, oxygen, carbon dioxide, gases, mathematical models, plastic film, lettuce
Abstract:
Magnitudes of respiration rates of lettuce heads at O2 levels: 5, 10, 15, and 21%, and three temperatures: 2, 12, and 25 C ranged between 3 to 30 ml O2/kg.h. Oxygen concentration (O2), temperature (T), storage time (t), and the interactions between temperature and O2 (T*O2) and temperature and time (T*t), affected respiration rates. Predicted and experimental O2 and CO2 concentrations in packages using two plastic films were in good agreement with each other. However, steady state gas concentrations were achieved after about 90 h.
Agid:
1413730