บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Storage under moderate vacuum to prolong the keepability of fresh vegetables and fruits.

Gorris, L. G. M., Witte, Y. de and Smid, E. J.

Acta Horticulturae Year: 1994 Issue: No. 368 Pages: 479-486 Ref: 9 ref.

1994

บทคัดย่อ

Storage under moderate vacuum to prolong the keepability of fresh vegetables and fruits.

ABSTRACT

The shelf-life of fruits and vegetables (whole mung bean sprouts, endive, mushrooms, lucerne and strawberries and processed cut vegetables, apricots, cucumbers, Capsicum, apple slices, tomato slices and a cut fruit mixture) was evaluated after storage in modified vacuum packaging (MVP) of 400 mbar at 4, 7 or 10 deg C. MVP at 4 deg improved sensory assessment and/or microbial quality compared with the controls which were stored in air at ambient temperature. However, shelf-life was only extended by 1-2 days, apart from mung beans which maintained their sensory quality for 6 days. When mung beans and endive were challenged with Yersinia enterocolitica, Salmonella typhimurium, Bacillus cereus and Listeria monocytogenes, the pathogens did not survive storage at 4 deg , with the exception of L. monocytogenes with endive which grew at 4-10 deg .