The quality of sliced carrots affected by modified polyethylene foil and storage temperatures

Dragovic, V. and Brusic, D. and Pospisil, J. and Cikovic, N. and Uzelac, J. and Lukin, V. (2001) The quality of sliced carrots affected by modified polyethylene foil and storage temperatures. Acta Alimentaria, 30 (3). pp. 233-246. ISSN 0139-3006

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Abstract

The aim of this study was to examine the influence of different additive contents for oxygen absorption (5, 10 and 15%) in low-density polyethylene (PELD) plastic foils and storage temperatures (4 and 28 °C) on the quality and shelf-life of sliced carrots during storage. Quality and storage-life of packaged carrots slices were determined by observing changes of mass, total carotenoide pigments, microbial counts (mesophilic aerobic bacteria, enterobacteria, sulphite-reducing clostridia, yeast and moulds), sensory quality and texture by the use of penetrometer. The PELD foils modified with 10 and 15% of oxygen absorber (O2, CO2 and N2 permeability at 4 °C of around 700 ml m-2d-1atm-1) were the most suitable for the storage and prevention of deterioration of minimally processed carrots. Findings indicated that in these foils the best quality and shelf-life of carrot were maintained by 6 days of storage at 4 °C, without significant changes in parameters studied. The absorber for oxygen added to the foil had no influence on the permeability to CO2, O2and N2. The permeability of foils, which were used for carrot packaging increased by the increase of storage temperature to 28 °C and decreased by decreasing the temperature to 4 °C, and was not significantly affected by the additive content either. In the same time the diffusion constants of unused and used PELD foils for carrot packaging at 4 °C and 28 °C changed according to the change of film permeability during storage at those temperatures.

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