Quality improvement in fresh-cut tomato under active and passive MAP
E. Aguayo, V.H. Escalona and F.Artes
ISHS Acta Horticulturae 628: 351-356
2003
บทคัดย่อ
Selected long-life ‘Calibra’ tomatoes, based on colour (65-78 Hue) and defect-free, were minimallly fresh-processed into slices in a clean room at 5 0C. Tomatoes were washed in chlorinated (100 ppm) water, ambient air-drained and cut into slices of abour 0.7 mm diam(?) on 210 cm) PP film was used. Packages were stored under passive and two active (3% CO2 + 97% N2 or 4% CO2 +3% O2 +95% N2) modified atmosphere packging (MAP) at 5 0C up to 14 days. Fresh-cut tomato was evaluated at harvest and after 14 days. Changes in gas conposition within packages, microbial counts and sensorial and chemical quality attributes were evaluated. At the end of storage, gas composition was 10% O2 and 12% CO2 in passive MAP, while it reached 9% O2 and 8% CO2 and 6% O2 and 9% CO2 in active MAP, respectively. The level of C2H4 accumulated under passive MAP conditions (12 ppm) was double that under both active MAP treatments. Compared with control, MAP reduced microbial counts. After 14 days all treatments were safe, showing levels <105 CFU/g for Total Plate Count, <103 CFU/g for yeasts and <102 CFU/g for moulds. Based on sensorial quality evaluation, control tomato slices were unsuitable for consumption. Meanwhile slices under all MAP treatments kept their visual appearance, overall quality and texture, and although a fair flavour was found, they were acceptable for commercial purposes.