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MODIFIED ATMOSPHERE PACKAGING of HEAD LETTUCE
Author(s) -
MORALESCASTRO J.,
RAO M. A.,
HOTCHKISS J.H.,
DOWNING D.L.
Publication year - 1994
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1994.tb00253.x
Subject(s) - modified atmosphere , respiration , oxygen , atmosphere (unit) , chemistry , horticulture , controlled atmosphere , limiting oxygen concentration , zoology , environmental chemistry , food science , botany , biology , thermodynamics , physics , organic chemistry , shelf life
Magnitudes of respiration rates of lettuce heads at O 2 levels: 5, 10, 15, and 21%, and three temperatures: 2, 12, and 25C ranged between 3 to 30 ml O 2 /kg.h. Oxygen concentration (O 2 ). temperature (T), storage time (t), and the interactions between temperature and O 2 (T*O 2 ) and temperature and time (T*t), affected respiration rates. Predicted and experimental O 2 and CO 2 concentrations in packages using two plastic films were in good agreement with each other. However, steady state gas concentrations were achieved after about 90 h.