Effects of modified atmosphere on shelf-life of carrot juice

Nutritional, Physicochemical and Microbial Quality of Ultrasound-Treated Apple-Carrot Juice Blends

“…Up to day 14, TAC of juice samples which contained higher apple juice percentage (apple-carrot ratio of 90:10 and 75:25, v/v) were lower than that of the blend contained lower apple juice percentage. The inhibitory effect on the bacterial growth caused by juice pH followed the pH tolerance for lactic acid bacteria [15]. In another study, a prolonged shelf life was observed by carbonating the carrot juice or adjusting carrot juice pH below pH 4 using HCl [15].…”

“…There was some effect of pH between 4.5 and 4, and below pH 4, the shelf life was considerably prolonged [15]. Populations of Salmonella typhimurium in high inoculums (5.73 log CFU/mL) were reduced by 2.68 log CFU/mL after dipping carrots for 15 and 30 min in lemon juice (4.46% citric acid, v/v) and a 3.95 log CFU/mL reduction was achieved by dipping 60 min [15]. A reduction of 3.85 log CFU/mL S. typhimurium was observed at high inoculums by dipping carrots in vinegar (4.03% acetic acid, v/v) for 60 min [17].…”

“…The inhibitory effect on the bacterial growth caused by juice pH followed the pH tolerance for lactic acid bacteria [15]. In another study, a prolonged shelf life was observed by carbonating the carrot juice or adjusting carrot juice pH below pH 4 using HCl [15]. Similarly, TAC of ultrasound-treated (20 kHz, 500 W, 10˚C) orange juice stored at 4˚C and 10˚C reached 10 6 CFU/mL within 10 days (Gomez-Lopez et al, 2010).…”

“…The effect of decreasing pH (carrot juice adjusted by HCl) on the relative shelf life based on thermal power is marginal at pH above 4.5 [15]. There was some effect of pH between 4.5 and 4, and below pH 4, the shelf life was considerably prolonged [15].…”

“…The effect of decreasing pH (carrot juice adjusted by HCl) on the relative shelf life based on thermal power is marginal at pH above 4.5 [15]. There was some effect of pH between 4.5 and 4, and below pH 4, the shelf life was considerably prolonged [15]. Populations of Salmonella typhimurium in high inoculums (5.73 log CFU/mL) were reduced by 2.68 log CFU/mL after dipping carrots for 15 and 30 min in lemon juice (4.46% citric acid, v/v) and a 3.95 log CFU/mL reduction was achieved by dipping 60 min [15].…”