Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage

Barth, M. Margaret; Kerbel, Eduardo L.; Broussard, S.; Schmidt, Shelly J.

doi:10.1111/j.1365-2621.1993.tb06115.x

Cited by 59 publications

(37 citation statements)

References 9 publications

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“…[3][4][5] Refrigeration in combination with modified atmosphere packaging (MAP) or vacuum packaging (VP) is being employed as a mild preservation technique to ensure safety, quality and shelf-life extension of many minimally processed fresh (MPF) vegetables. 2,6 However, inhibition of spoilage flora by modified atmosphere packaging of ready-to-eat vegetables may result in survival and/or growth of pathogens, 1,7,8 which is facilitated by the lack of natural competitors and the increased time available for growth. 1 Additionally, the low and negligible levels of oxygen in modified atmosphere and vacuum packaging respectively could enable growth and toxin production by Clostridium botulinum.…”

Section: Introductionmentioning

confidence: 99%

Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C

Tassou

Boziaris

2002

J Sci Food Agric

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The fate of Salmonella enteritidis in grated carrots stored in air, modified atmosphere and vacuum at 4°C was investigated with the coexistence or not of Lactobacillus sp. The population of Salmonella survived in all cases despite the presence of Lactobacillus and irrespective of the size of its inoculum. Lactic acid bacteria grew in all cases and a pH reduction was noted in all samples inoculated with Lactobacillus sp, while no such reduction occurred in sterile carrot tissue inoculated or not with S enteritidis. Sterile carrots exhibited minimum organic acid profile alterations compared to samples inoculated with Lactobacillus sp. Among these acids, lactate production was favoured under reduced oxygen conditions, in contrast to acetic acid, whose production required the presence of oxygen. These acids may act as an additional hurdle to control this pathogen under both aerobic and modified atmosphere packaging storage conditions.

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Section: Introductionmentioning

confidence: 99%

Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C

Tassou

Boziaris

2002

J Sci Food Agric

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“…2). CA or MA has been shown to delay the yellowing of broccoli florefs stored at 4'C (Bastrash et al, 1993), lO'C (Barth et al, 1993a), 15'C (Hirata et a/, 1995), 20'C (Barth et al, 1993b;Abe et al, 1995), and 25'C (Makhlouf et al, 1989b). Abe et al ( 1995) reported that ethyl alcohol or acetaldehyde delayed yellowing and decreased ethylene production of broccoli fiorets as well as a high C02 atmosphere.…”

Section: Resultsmentioning

confidence: 99%

Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures.

Hayashi

Watada

Douglas

1997

FSTI

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The physiology and quality of 'Greenbelt' broccoli florets (Brassica oleracea L. italica) were monitored during CA storage in 0.5% 02 and 10% C02 at O and 5'C and in 1% 02 and 10% C02 at 10"C and subsequent air storage at the same temperature. The CA reduced respiration, weight loss, and decay at all temperatures, yellowing and L-ascorbic acid loss at 5 and 10'C, and ethylene production and microbial growth at 10'C. Upon transfer of the florets to air following CA storage for 4, 3, and I weeks at O, 5, and 10'C, respectively, respiration rate increased initially and then remained constant. Ethylene production continually increased. Decay, microbial count, odor, color, and L-ascorbic acid content remained essentially unchanged for a few days after the samples were transferred to air regardless of temperature.

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“…Volatile sulfur compounds were not detected in the headspace of the package (Table 1). Barth et al 1 reported that storage of broccoli under 9% CO 2 and 3% O 2 resulted in better maintenance of quality. In this experiment, storing the packaged broccoli at 10ºC must have favorably modified the atmosphere condition inside the package.…”

Section: Resultsmentioning

confidence: 99%

Production of Volatile Sulfur Compounds in Polyethylene Film Packaged Broccoli Held at Different Temperatures

Dan

Yamato

Nagata

et al. 2005

JARQ

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The production of volatile sulfur compounds in modified atmosphere of packaged broccoli was investigated. Broccoli heads were sealed in 0.03-mm-thick low density polyethylene film and held at 10, 20 or 30ºC for 72 h. Nonpackaged heads were also stored at the same temperatures. In the package held at 30ºC, O 2 and CO 2 concentrations were less than 1% and more than 19%, respectively, and methanethiol was detected within 6 h. In the package held at 20ºC, O 2 and CO 2 concentrations were less than 0.4% and more than 17%, respectively, and methanethiol was detected within 18 h. The percentage of electrolyte leakage from packaged broccoli held at 20ºC and 30ºC increased to a greater extent than that of nonpackaged broccoli during storage. However, storing the packaged broccoli at 10ºC created a favorable modified atmosphere condition of around 3% O 2 and 10% CO 2 inside the package. In this condition volatile sulfur compounds were not detected and no significant change was observed in percentage of electrolyte leakage. At all temperatures, total chlorophyll contents were higher in packaged broccoli than in nonpackaged broccoli. These results indicate that, volatile sulfur compounds such as methanethiol were formed when the atmosphere inside the package had extremely low O 2 and high CO 2 even if broccoli was green and the visual quality had not deteriorated.

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Modified Atmosphere Packaging Protects Market Quality in Broccoli Spears Under Ambient Temperature Storage

Cited by 59 publications

References 9 publications

Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C

Survival of Salmonella enteritidis and changes in pH and organic acids in grated carrots inoculated or not with Lactobacillus sp and stored under different atmospheres at 4 °C

Controlled Atmosphere and Subsequent Air Storage of Broccoli Florets at Various Temperatures.

Production of Volatile Sulfur Compounds in Polyethylene Film Packaged Broccoli Held at Different Temperatures

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