High oxygen combined with high carbon dioxide improvesmicrobial and sensory quality of fresh-cut peppers |
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| Institution: | 1. Postharvest and Refrigeration Group, Technical University of Cartagena, Paseo Alfonso XIII, 48, 30203 Cartagena, Murcia, Spain;2. Flanders Center/Laboratory of Postharvest Technology, Catholic University of Leuven, Willem de Croylaan 42, 3001 Leuven, Belgium;1. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus of Food Science, Piazza Goidanich 60, 47521 Cesena, Italy;2. Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, FC, Italy;1. Post Harvest Lab, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Carrera 30 Número 45-03, Bogotá, Colombia;2. Packaging Lab, Instituto de Agroquímica y Tecnología de Alimentos, IATA-CSIC, Av. Agustín Escardino 7, 46980 Paterna, Spain;1. Wageningen Food & Biobased Research, PO Box 17, 6700AA Wageningen, The Netherlands;2. Netherlands Organisation for Applied Scientific Research ? TNO, Postbus 360, 3700AJ Zeist, The Netherlands;3. TI Food & Nutrition, PO Box 557, 6700AN Wageningen, The Netherlands;1. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) CONICET-UNLP. Calle 47 esq. 116, La Plata CP 1900, Argentina;2. LIPA: Laboratorio de Investigación en Productos Agroindustriales, Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, Calle 60 y 119, La Plata CP 1900, Argentina;3. REQUIMTE/DGAOT, Faculdade de Ciências da Universidade do Porto, Rua do Campo Alegre s/n, 4169-007 Porto, Portugal;4. CIC, Comisión de Investigaciones científicas, Pcia. Bs. As., Argentina;1. Institute of Agricultural Engineering, The Faculty of Life Sciences and Technology, Wroc?aw University of Environmental and Life Sciences, ul. Che?mońskiego 37a, 51-630, Wroc?aw, Poland;2. Department of Fruit, Vegetable and Plant Nutraceutical Technology, The Faculty of Biotechnology and Food Science, Wroc?aw University of Environmental and Life Sciences, ul. Che?mońskiego 37, 51-630, Wroc?aw, Poland |
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| Abstract: | The effects of high O2 and high CO2 throughout storage on the microbial and sensory quality of fresh-cut bell peppers from two commercial ‘California’ cultivars grown under different climatic conditions were studied. The ‘Meteor’ cultivar was minimally processed in Leuven (Belgium) and the ‘Requena’ cultivar in Cartagena (Murcia, Spain). The storage conditions were (kPa O2/kPa CO2/kPa N2) 100/0/0, 80/15/5, 60/0/40, 50/15/35, 20/15/65 and 21/0.03/?79 as control. Bell peppers freshly-cut in cubes were stored at 5 °C up to 9–10 days. Changes in total counts of mesophilic, psychrotrophic, yeasts and mould as well as Enterobacteriaceae were monitored. Individual and total sugars and organic acids contents, visual appearance, color, shriveling, off-aroma, crunchiness, flavor and overall quality were also evaluated. The results in both experiments showed that 80 or 50 kPa O2 combined with 15 kPa CO2 maintained the main sensory quality attributes and inhibited growth of the spoilage microorganisms and Enterobacteriaceae in minimally processed bell peppers. |
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