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dc.contributor.authorOms Oliu, Gemma
dc.contributor.authorRaybaudi Massilia, Rosa M.
dc.contributor.authorSoliva-Fortuny, Robert
dc.contributor.authorMartín Belloso, Olga
dc.date.accessioned2015-10-26T11:46:45Z
dc.date.issued2007-02
dc.identifier.issn0956-7135
dc.identifier.urihttp://hdl.handle.net/10459.1/48854
dc.description.abstractThe physiological, physicochemical and microbiological quality of fresh-cut 'Piel de Sapo' melon packaged under 2.5 kPa O-2 + 7 kPa CO2, 21 kPa O-2 and 70 kPa O-2 atmospheres was studied. Initial low O-2 levels combined with moderate CO2 co ncentrations reduced in-package ethylene concentration whereas high O-2 levels avoided anaerobic metabolism. Both 2.5 kPa O-2 + 7 kPa CO2 and 70 kPa O-2 atmospheres significantly reduced the growth of microorgan isms for 14 days of storage at 5 degrees C. Rhodotorida mucilaginosa was initially the dominant yeast, and prevailed during the subsequent storage of fresh-cut 'Piel de Sapo' melon although high O-2 levels as well as low O-2 and high CO2 conditions were found to have a certain inhibitory effect oil its growth. Therefore, a 70 kPa O-2 atmosphere prevented fermentation and significantly improved the quality of fresh-cut melon, while preserving its microbiological stability
dc.description.sponsorshipThis research was financed by the Ministerio de Ciencia y Tecnología (Spain) through the AGL 2003-09208-C01 project, the European Social Fund and the Departament d’Universitats Recerca i Societat de la Informació of the Generalitat de Catalunya (Spain) that provided funding through Projecte Estratègic CeRTA 2005–2006: Nutrició i Salut and also awarded author G. Oms-Oliu a pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMICYT/PN2000-20003/AGL 2003-09208-C01
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.1016/j.foodcont.2007.03.009
dc.relation.ispartofFood Control, 2007, vol. 19, num. 2, p. 191-199
dc.rights(c) Elsevier, 2007
dc.subject.classificationMelons
dc.subject.classificationOxigen
dc.subject.classificationAtmosfera
dc.subject.otherMelons
dc.subject.otherOxygen
dc.subject.otherAtmosphere
dc.titleEffect of superatmospheric and low oxygen modified atmospheres on shelf-life extension of fresh-cut melon
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-10-26T11:46:45Z
dc.identifier.idgrec011301
dc.type.versioninfo:eu-repo/semantics/publishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.identifier.doihttps://doi.org/10.1016/j.foodcont.2007.03.009
dc.date.embargoEndDate2025-01-01


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