Refrigerated Storage of Prepackaged Salad Vegetables

Abstract

This study was done to characterize the changes that occur during refrigerated storage of six salad vegetables individually and in a mixture.Salad-cut and intact lettuce, carrot, celery, radish, green onion and endive, and a salad mixture were stored at 4.4"C in packages made from a film having low gas permeability. Respiration of individual vegetables during storage showed two patterns: carrot and celery respired throughout the storage time while respirations by the others was halted after a few days. Respiration of cut vegetables exceeded that of intact. Total plate counts (TPC) for intact vegetables in storage increased slower than for cut vegetables; lettuce and endive showed higher TPC than the others. The cut vegetables were invariably poorer in organoleptic quality. Mixed vegetable salads were sealed with either air or an atmosphere containing 10.5% CO,, 2.25% 0,. After 2-wk storage, organoleptic evaluation indicated that the chemical treatments were generally of no value and in some cases were even detrimental but the modified initial headspace was beneficial.

Microbiota contaminante em repolho minimamente processado

“…Essa mudança relativamente rápida na composição gasosa dentro das embalagens pode ser atribuída ao aumento da taxa respiratória do tecido vegetal provocada pelo corte. Resultados apresentados por PRIEPKE, WEY & NELSON [20] confirmam que o corte promove o aumento da taxa respiratória de hortaliças minimamente processadas. Diferença significativa (P<0,05) na composição gasosa entre as embalagens e no decorrer do tempo de estocagem a 1 o C e 5 o C foi verificada apenas para a concentração de CO 2 , apesar de os filmes avaliados apresentarem taxas diferentes de permeabilidade seletiva aos gases CO 2 e O 2 .…”

Determination of acceptability and shelf life of ready-to-use lettuce by digital image analysis

“…RTU vegetables are popular with consumers and the food industry because of the reduction in preparation times, lower costs of shipping and storage, and reduced waste (Odumeru, Boulter, Knight, Lu, & McKellar, 2002). Shredded lettuce is one of the most important RTU products; however, its shelf life is limited due to browning and microbiological deterioration (Bolin, Stafford, King, & Huxsoll, 1977;Priepke, Wei, & Nelson, 1976). Since colour and appearance are important quality aspects for shoppers when selecting fresh fruits and vegetables, a colour analysis technique would provide a useful tool for assessing consumer acceptance and predicting shelf life of fresh produce (Jilliffe & Lin, 1997).…”

Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce

“…Fresh cut, packaged RTU produce offers several advantages over traditionally packaged foods: it is perceived by consumers to be more nutritious, convenient, efficient in terms of meal preparation, has better cost and inventory control, and creates less of a waste disposal problem (Odumeru et al, 1997). Shredded lettuce is one of the most important RTU products, but its shelf-life is limited due to browning and microbiological deterioration (Bolin, Stafford, King, & Huxsoll, 1977;Priepke, Wei, & Nelson, 1976).…”