No abstract

Gas and water vapor permeability (WVTR) of seven coatings, used commercially for citrus, was determined by coating these on highly permeable films. Oranges and mandarins were coated with the same seven coatings, and weight loss, appearance, internal gas composition, presence of ethanol and acetaldehyde, and flavor of these fruits were determined. There was a relationship between low concentrations of oxygen, which lead to off-flavors, and the presence of ethanol and acetaldehyde in the fruit. There was also a relationship between WVTR and weight loss of the fruit with most coatings, but no correlation between CO2 and O2 permeability of the coatings and concentration of these gases in the fruit. The above findings were validated in a semi-industrial trial. Keywords: Wax coatings; permeability; citrus fruits

No abstract

Shelf-life of pat6 (salad in Israel) made by blending fried chicken liver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high COz/low O2 mixtures. Aerobic microbial growth, mainly B. subtilis, and lipid oxidation (as TBA values) were largely inhibited, during 14 days, and odour up to 8 days (not tested beyond). The microbial growth inhibition was due to high C 0 2 levels. Oxidation was prevented due to microbial inhibition and not due to reduced 02.