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Abstract
The effects of storage temperature and package type, thickness, and atmosphere on the nutritional value and shelf life of minimally processed (MP) okra, green beans, sweet pepper and yellow carrots were studied. MP vegetables were soaked in water, or 0.2% solution of ascorbic acid or potassium permanganate for 3 min. After excess water was gently removed, MP samples were packaged in polyethylene or polypropylene bags of 22 or 34 m. under air or modified atmosphere. Samples were stored at 5 or 7 °C. Physico-chemical, microbiological and sensory evaluations were carried out at regular intervals. Shelf life of MP samples ranged from 11 to 24 days. Simple correlation coefficients were calculated between pairs of different measurements. Vitamin C, total, reducing and non-reducing sugar contents were affected during storage by many factors under investigation. Potassium permanganate treatment was better than the other two treatments for reduction of the original microbial load.
Keywords
Minimal processing - Nutritional value - quality characteristics - sensory attributes
Vegetables - Okra - Green beans - Sweet peppers - Yellow carrots -
Polyethylene - Polypropylene - modified atmosphere packaging (MAP) - shelf life
Storage temperature - Ascorbic acid - Potassium permanganate - sugar content
microbial count