Quality of shredded, packaged carrots as affected by different washing treatments

Journal of Food Science

Volumn 69, Issue 4, 2004, Pages

  Klaiber, R G ^a   Baur, S ^a   Magel, L ^a   Hammes, W P ^a   Carle, R ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Carrot (Daucus carota L.); Chlorine; Microbiological quality; Ozone; Sensorial quality; Washing treatment

Indexed keywords

DAUCUS; DAUCUS CAROTA;

EID: 10044249575     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb06358.x     Document Type: Article

References (33)

1. Adams MR, Hartley AD, Cox LJ. 1989. Factors affecting the efficacy of washing procedures used in the production of prepared salads. Food Microbiol 6:69-77.
2. Amanatidou A, Slump RA, Gorris LGM, Smid EJ. 2000. High oxygen and high carbon dioxide modified atmospheres for shelf-life extension of minimally processed carrots. J Food Sci 65(1):61-6.
3. Barry-Ryan C, Pacussi JM, O'Beirne D. 2000. Quality of shredded carrots as affected by packaging film and storage temperature. J Food Sci 65(4):726-30.
4. Behrsing J, Winkler S, Franz P, Premier R. 2000. Efficacy of chlorine for inactivation of Escherichia coli on vegetables. Postharvest Biol Technol 19:187-92.
5. Beuchat LR. 1992. Surface disinfection of raw produce. Dairy Food Environ Sanit 12(1):6-9.
6. Bolin HR, Huxsoll CC. 1991. Control of minimally processed carrot (Daucus carota) surface discoloration caused by abrasion peeling. J Food Sci 56(2):416-8.
7. Carlin F, Nguyen-the C, Cudennec P, Reich M. 1989. Microbiological spoilage of ready-to-use grated carrots. Sci Aliments 9:371-86.
8. Carlin F, Nguyen-the C, Hubert G, Chambroy Y. 1990a. Modified atmosphere packaging of fresh, "ready-to-use" grated carrots in polymeric films. J Food Sci 55(4):1033-8.
9. éme gamme. Ind Aliment Agric 107(10):931-44.
10. Cisneros-Zevallos L, Saltveit ME, Krochta JM. 1995. Mechanism of surface white discoloration of peeled (minimally processed) carrots during storage. J Food Sci 60:320-3, 333.
11. Delaquis PJ, Stewart S, Toivonen PMA, Moyls AL. 1999. Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce. Food Res Int 32(1):7-14.
12. [DGHM] Deutsche Gesellschaft für Hygiene und Mikrobiologie- Fachgruppe Lebensmittelmikrobiologie und -hygiene. 2002. Veröffentlichte mikrobiologische Richt- und Warnwerte zur Beurteilung von Lebensmitteln. Bonn, Germany: Rheinische Friedrich-Wilhelms Universität. Available from: www.lm-mibi.uni-bonn.de/dghm.html. Accessed May 19.
13. Francis GA, Thomas C, O'Beirne D. 1999. The microbiological safety of minimally processed vegetables. Int J Food Sci Technol 34:1-22.
14. Garg N, Churey JJ, Splittstoesser DF. 1990. Effect of processing conditions on the microflora of fresh-cut vegetables. J Food Prot 53(8):701-3.
15. Gorny JR. 2001. A summary of CA and MA requirements and recommendations for fresh-cut (minimally processed) fruits and vegetables. Postharvest Hortic. Series. Davis, Calif.: Univ. of California, 22A:95-145.
16. Greve LC, Shackel KA, Ahmadi H, McArdle RN, Gohlke JR, Labavitch JM. 1994. Impact of heating on carrot firmness: contribution of cellular turgor. J Agric Food Chem 42(12):2896-9.
17. Hampson BC, Fiori SR. 1997. Application of ozone in food processing operations. Proceedings of the 1997 Intl. Ozone Assn. Pan American Group Conference; 1997 Aug; Lake Tahoe, Nev. p 261-7.
18. Howard LR, Griffin LE. 1993. Lignin formation and surface discoloration of minimally processed carrot sticks. J Food Sci 58(5):1065-7, 72.
19. Izumi H, Watada AE. 1994. Calcium treatment affect storage quality of shredded carrots. J Food Sci 59(1):106-9.
20. Kidmose U, Martens HJ. 1999. Changes in texture, microstructure and nutritional quality of carrot slices during blanching and freezing. J Sci Food Agric 79:1747-53.
21. Kim J-G, Yousef AE, Dave S. 1999. Application of ozone for enhancing the microbiological safety and quality of foods: a review. J Food Prot 62(9):1071-87.
22. Klaiber RG, Carle R. 2003. Einfluss des Waschprozesses auf die sensorische Qualität minimal verarbeiteter Karotten. In: Treutter D, Bergmann H, Höhn E, Schulz H, Tauscher B, Tietz U, Wisker E, editors. Proceedings of the XXXVIII. DGQ Congress; 2003 March 13-14; Geisenheim, Germany. p 29-30.
23. LMBG. 1997. Lebensmittel-und Bedarfsgegenständegesetz 11 Abs. 2 Nr. 1. Köln, Germany: Bundesanzeiger Verlagsges. BGBI 1: 2296.
24. Mattheis J, Fellman JK. 2000. Impacts of modified atmosphere packaging and controlled atmosphere on aroma, flavor, and quality of horticultural commodities. HortTechnol 10(3):507-10.
25. Nguyen-the C, Carlin F. 1994. The microbiology of minimally processed fresh fruits and vegetables. Crit Rev Food Sci Nutr 34(4):371-401.
26. Picchioni GA, Watada AE, Whitaker BD, Reyes A. 1996. Calcium delays senescence-related membrane lipid changes and increases net synthesis of membrane lipid components in shredded carrots. Postharvest Biol Technol 9:235-45.
27. Richardson SD, Thurston Jr AD, Caughran TV, Collette TW, Patterson KS, Lykins Jr BW. 1998. Chemical byproducts of chlorine and alternative disinfectants. Food Technol 52(4):58-61.
28. Rolle RS, Chism GW. 1987. Physiological consequences of minimally processed fruits and vegetables. J Food Qual 10:157-77.
29. Seljåsen R, Bengtsson GB, Hoftun H, Vogt G. 2001. Sensory and chemical changes in five varieties of carrot (Daucus carota L) in response to mechanical stress at harvest and post-harvest. J Sci Food Agric 81:436-47.
30. Simon PW, Peterson CE, Lindsay RC. 1982. Genotype, soil and climate effects on sensory and objective components of carrot flavor. J Am Soc Hortic Sci 107:644-8.
31. Simons LK, Sanguansri P. 1997. Advances in the washing of minimally processed vegetables. Food Aust 49(2):75-80.
32. Tóth-Markus M, Takács-Hájos M. 2001. Flavour substances of carrot cultivars. Acta Aliment 30(2):205-18.
33. Vasconcellos JA. 2000. Regulatory and safety aspects of refrigerated minimally processed fruits and vegetables: a review. In: Alzamora SM, Tapia MS, López-Malo A, editors. Minimally processed fruits and vegetables. Gaithersburg, Md.: Aspen Publishers. p 319-43.