Improved keeping quality of fresh-cut garlic sprouts by atmosphere packaging conditions Improved keeping quality of fresh-cut garlic sprouts

摘要

Influence of different packaging conditions on fresh-cut garlic sprouts shelf-life were studied during 15 days of storage at 4°C. Fresh-cut garlic sprouts of 15-cm length were placed in hermetically sealed plastic bags: polyvinyl chloride (PVC), low-density polyethylene (LDPE) and polyethylene-perforated bags as control (air). The O_2 and CO_2 concentrations, soluble solid content (SSC), titratable acid (TA), ascorbic acid (AA), sensory quality and microbial quality were monitored. Compared to the control, both MAP treatments improved the sensory quality, avoid the loss of chemical quality contents, retard the growth of microorganisms. After 15 days at 4 °C within the PVC bags a steady-state atmosphere of 5.8 kPa O_2 + 7.0 kPa CO_2 was reached and fresh-cut garlic sprouts under these bags showed the best quality.