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Integrated effect of sodium hypochlorite and modified atmosphere packaging on quality and shelf life of fresh-cut cilantro

Paper ID Volume ID Publish Year Pages File Format Full-Text
19841 43134 2015 8 PDF Available
Title
Integrated effect of sodium hypochlorite and modified atmosphere packaging on quality and shelf life of fresh-cut cilantro
Abstract

•Effect of sodium hypochlorite and MAP on the quality retention of cilantro.•Sodium hypochlorite was better than MAP.•Combination treatment showed the best results.•25 days of shelf life achieved by combination treatment.

Fresh-cut cilantros were subjected to sodium hypochlorite dipping and modified atmosphere packaging (MAP) treatments. Fresh-cut cilantros were stored at 5 °C up to 25 days. Fresh-cut cilantro were dipped in a solution of 100 ppm sodium hypochlorite and packed in an atmosphere of 5% v/v O2, 10% v/v CO2, 85% v/v N2. Headspace atmosphere, weight loss, firmness, color, microbial quality as well as sensory analysis were assessed. The combination of dipping and MAP had a significant effect on the maintenance of good sensory and microbiological qualities of fresh-cut cilantros. The combined treatment was more effective than alone treatment for maintaining storage quality. The results of this study demonstrate that a combination of sodium hypochlorite dipping and MAP treatment was the most effective and promising approach for maintaining the quality of fresh-cut cilantros during 25 days of storage.

Keywords
Fresh-cut cilantro; Sodium hypochlorite; Modified atmosphere packaging; Shelf-life
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food Packaging and Shelf Life - Volume 3, March 2015, Pages 62–69
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us