Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables

Auteur(s) :
Ragaert P., Devlieghere F., Debevere J.
Date :
Juin, 2007
Source(s) :
POSTHARVEST BIOLOGY AND TECHNOLOGY. #44:3 p185-94
Adresse :
Addresses: Devlieghere F (reprint author), Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, Lab Food Microbiol & Food Conservat, Coupure Links 653, B-9000 Ghent, Belgium Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, Lab Food Microbiol & Food Conservat, B-9000 Ghent, Belgium E-mail Addresses: [email protected]

Sommaire de l'article
Imprimer

Minimally processed vegetables (MPV) are economically important commodities due to a combination of factors such as convenience, healthiness and desirable sensory characteristics. These commodities are susceptible to microbiological invasion due to the presence of cut surfaces causing both microbiological and physiological mechanisms to be possible limitations for the sensory shelf life. This review evaluates the role of microbiological activity in the development and changes of different sensory quality factors (visual, flavour, and textural quality) of minimally processed vegetables and evaluates the possible interaction with physiological mechanisms, taking into account important preservation techniques such as storage temperature and atmospheric conditions.

Source : Pubmed
Retour