Key points are not available for this paper at this time.
ABSTRACT: The impact of high O 2 + high CO 2 modified atmospheres (MA), on the preservation of minimally processed carrots was studied. A combination of 50% O 2 + 30% CO 2 prolonged the shelf life of sliced carrots compared to storage in air by 2 to 3 d. When the carrots received a pre‐treatment with a 0.1% citric acid dip and a sodium alginate edible coating prior to packaging, shelf life was extended by 5 to 7 d. Advantages and disadvantages of the proposed MA over previously recommended MA (1% O 2 + 10% CO 2 ), related to a range of physicochemical and microbiological characteristics of carrots are discussed.
Amanatidou et al. (Sat,) studied this question.