CONTROLLED ATMOSPHERE STORAGE OF LETTUCE. 1. Effects on Quality and the Respiration Rate of Bettuce Heads

Singh, Baljinder; Yang, C. C.; Salunkhe, D. K.; Rahman, Abdul R

doi:10.1111/j.1365-2621.1972.tb03382.x

Cited by 31 publications

(12 citation statements)

References 8 publications

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“…Operations such as peeling, cutting, shredding, slicing, etc. can accelerate microbial and enzymatic spoilage because of the physical rupture of plant cells (Singh et al 1972;Priepke et al 1976;Bolin and Huxsoll 1989). Thus the extension of the shelf life of "fresh" fruits and vegetables can be achieved minimizing mechanical injuries, using proper sanitation procedures, providing proper refrigeration temperatures and relative humidity during storage.…”

Section: Introductionmentioning

confidence: 99%

Quality of Minimally Processed Apple Slices Using Different Modified Atmosphere Conditions

Anese

Manzano

Nicoli

1997

Journal of Food Quality

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Fresh sliced apples were packaged in air, under vacuum or in the presence of nitrogen or carbon dioxide-nitrogen atmospheres and stored at 4 and 20C up to 20 days. Changes in color and firmness and microbial growth were then evaluated at different storage times. The modified atmospheres (MAS) studied showed positive or negative effects on the quality retention of the packed apple slices depending on the indicator followed. Of the air packed samples, all the MAS studied were suitable in preventing enzymatic browning but they differently influenced the microbial growth. Firmness decay, which was scarcely affected by MAS, was sufficiently reduced under refrigerated storage conditions. Carbon dioxide-nitrogen and under vacuum packagings were the most effective in inhibiting microbial growth.

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Section: Introductionmentioning

confidence: 99%

Quality of Minimally Processed Apple Slices Using Different Modified Atmosphere Conditions

Anese

Manzano

Nicoli

1997

Journal of Food Quality

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“…The required combinations of temperature, oxygen and carbon dioxide levels vary with vegetable type, variety, origin and season. Recent work on controlled atmosphere storage has been reviewed by Smock (1979) and by McLachlan & Browning (1 983).…”

Section: Introductionmentioning

confidence: 99%

Modified atmosphere packaging of shredded lettuce

Ballantyne¹,

Stark

Selman³

1988

Int J of Food Sci Tech

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A retail package system was used to study the atmosphere modification which developed within packages of shredded Iceberg lettuce, sealed in trays with a range of polymer films of different gas permeabilities (oxygen permeability of 3000 to 10,000 ml/m2/day/atm. at 25°C). Modified atmospheres were produced both naturally by respiration, and by application of gas flushing techniques.The effects of these modified atmosphere conditions on visual and sensory quality of shredded lettuce was observed by monitoring colour change and development of off-odours. An equilibrated modified atmosphere containing 1-3% O2 and 5 6 % COzwas established with 35 pm low density polyethylene film after flushing with 5% 02, 5% C 0 2 in N2. This resulted in a shelf-life of approximately 14 days at 5"C, almost double that of the controls.

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“…As an example, consider that trimmed heads of iceberg lettuce have a shelf-life of 40 days stored at 1. 7" C (Singh, Yang, and Salunkhe 1972), whereas chopped or shredded lettuce bagged for use in green salads in restaurants or institutional feeding situations has a shelf-life of only 26 days at the same temperature .…”

Section: Dm Dignanmentioning

confidence: 99%

Minimally Processed Refrigerated Fruits & Vegetables

Wiley¹

1994

111

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CONTROLLED ATMOSPHERE STORAGE OF LETTUCE. 1. Effects on Quality and the Respiration Rate of Bettuce Heads

Cited by 31 publications

References 8 publications

Quality of Minimally Processed Apple Slices Using Different Modified Atmosphere Conditions

Quality of Minimally Processed Apple Slices Using Different Modified Atmosphere Conditions

Modified atmosphere packaging of shredded lettuce

Minimally Processed Refrigerated Fruits & Vegetables

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