High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots

A. Amanatidou, R.A. Slump, L.G.M. Gorris, E.J. Smid

    Research output: Contribution to journalArticleAcademicpeer-review

    175 Citations (Scopus)

    Abstract

    The impact of high O2 + high CO2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O2 + 30% CO2 prolonged the shelf life of sliced carrots compared to storage in air by 2 to 3 d. When the carrots received a pre-treatment with a 0.1% citric acid dip and a sodium alginate edible coating prior to packaging, shelf life was extended by 5 to 7 d. Advantages and disadvantages of the proposed MA over previously recommended MA (1% O2 + 10% CO2), related to a range of physicochemical and microbiological characteristics of carrots are discussed.
    Original languageEnglish
    Pages (from-to)61-66
    JournalJournal of Food Science
    Volume65
    Issue number1
    DOIs
    Publication statusPublished - 2000

    Fingerprint Dive into the research topics of 'High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots'. Together they form a unique fingerprint.

    Cite this