Effect of high oxygen modified atmosphere packaging on microbial growth and sensorial qualities of fresh-cut produce

The application of High Oxygen Atmospheres (HOA) (i.e. > 70% O-2) for packaging ready-to-eat vegetables was evaluated as an alternative technique for low O-2 Equilibrium Modified Atmosphere (EMA) packaging (3% O-2-5% CO2-balance N-2) for respiring products. Comparative experiments between both techniques were performed in-vitro and in-vivo. Typical spoilage causing microorganisms (Pseudomonas fluorescens, Candida lambica), the moulds Botrytis cinerea, Aspergillus flavus and the opportunistic psychrotrophic human pathogenic microorganism associated with refrigerated minimally processed vegetables, Aeromonas caviae (HG4), showed a retarded growth during the conducted in-vitro studies at 4 degreesC in 70%, 80% and 95% O-2 as examples of HOA compared to the in-vitro experiments in 5% O-2 (as example of EMA packaging) and the effect was more pronounced in 95% O-2. The effect of the high O-2-concentrations on the human pathogen Listeria monocytogenes resulted in an extended lag phase (95% O-2). The plant pathogen Erwinia carotovora was increasingly stimulated by increasing high O-2-concentrations. During a storage experiment of three types of ready-to-eat vegetables (mushroom slices, grated celeriac and shredded chicory endive), which are sensitive to enzymatic browning and microbial spoilage, the effect of EMA and HOA (95% O-2-5% N2) on their quality and shelf life was compared. High O-2 atmospheres were found to be particularly effective in inhibiting enzymatic browning of the tested vegetables. Also, the microbial quality was better as a reduction in yeast growth was observed. The HOA can be applied as an alternative for low O-2 modified atmospheres for some specific types of ready-to-eat vegetables, sensitive to enzymatic browning and spoilage by yeasts. (C) 2001 Elsevier Science B.V. All rights reserved.