Microbiological and visual quality of fresh-cut cabbage as affected by packaging treatments

Effects of yeast extract and different amino acids on the dynamics of some components in cabbage juice during fermentation with Bifidobacterium lactis BB-12

“…The conditioning of raw material was made faster, because the possibility of contamination and proliferation of microorganisms in the products is very high in comparison with their intact counterparts (10). Using a homemade extractor, the vegetables were turned into juice.…”

Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review

“…The use of MAP A with both fi lms led to a signifi cant microbial inhibition (4.82, 4.28, 4.99, 5.2, 4.28 and 4.91 log CFU/g for P. fl uorescens , E. coli , E. coli O157 : H7 , S. Typhimurium , S. aureus and L. monocytogenes , respectively for MAP A and PE). Application of barrier fi lms led to better appearance scores (Lee et al 2011 ). Pirovani et al ( 1997 ) investigated the effect of passive MAP [OPP (treat.…”

Effect of Soy Protein-Based Edible Coatings With Antioxidant Activity and Modified Atmosphere Packaging on the Quality of Fresh-Cut Produces

“…Lee et al (2011) suggested that high O 2 combined with CO 2 could give a bacteriostatic and bactericidal effect through suppression of aerobes by high CO 2 and anaerobes by high O 2 . Particularly, the antibacterial effect was evidently shown on E. coli and S. aureus among other inoculated strains (P. fluorescence, S. Typhimurioum, L. monocytogenes) in fresh-cut cabbage.…”

“…The main benefits of superatmospheric O 2 and noble gases atmospheres are related to the prevention of microbiological spoilage and anaerobic fermentation, as observed in fresh-cut melon, cabbage, baby spinach leaves, green peppers, broccoli, and lettuce (Jamie and Salveit 2002;Allende et al, 2004;Lee et al, 2011;Meng et al, 2012). Moreover, inert gases and high O 2 atmospheres have been found to be particularly effective at inhibiting enzymatic reactions and maintaining firmness of fresh-cut products as reported in iceberg lettuce, mushrooms, potatoes, apples, green pepper, and melons Jamie and Salveit, 2002;Meng et al, 2012).…”

“…The main benefits of superatmospheric O 2 are related with preventing microbiological spoilage and anaerobic fermentation, as observed in fresh-cut melon, cabbage, and baby spinach leaves (Allende et al, 2004;Lee et al, 2011). Moreover, high oxygen atmospheres have been found to be particularly effective at inhibiting enzymatic discoloration and at maintaining the firmness of fresh-cut products, such as iceberg lettuces, mushrooms, potatoes and melons .…”