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Article
Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature
Articles
  • Catherine Barry-Ryan, Dublin Institute of Technology
  • David O'Beirne, University of Limerick
Document Type
Article
Publication Date
2000-7-1
Rights
This item is available under a Creative Commons License for non-commercial use only
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Publication Details

Journal of Food Science, 65, 726-730.

doi:10.1111/j.1365-2621.2000.tb16080.x

Abstract
Different packaging films and storage temperatures were used to establish a range of equilibrium modified atmospheres for storage of shredded carrots. Quality and storage-life of the packaged shredded carrots were determined using sensory evaluation, microbial counts, and a range of physical tests. Minimal processing steps such as peeling and shredding caused physical damage, physiological stress, and enhanced microbial growth, leading to a reduced shelf life when compared to the whole vegetable. A P-plus microporous film (CO2 permeability of 29103mL.m 2.d 1.atm 1) was the most suitable for the storage of shredded carrots. Findings indicated that deterioration in these products was triggered by the depletion of oxygen more than by the rise in carbon dioxide.
DOI
10.1111/j.1365-2621.2000.tb16080.x
Citation Information
Barry-Ryan, C., O'Beirne, D.:Quality of Shredded Carrots as Affected by Packaging Film and Storage Temperature.Journal of Food Science, 65 (4), pp. 726-730. doi:10.1111/j.1365-2621.2000.tb16080.x