Fresh cut garlic sprouts, the best quality with PVC bags

Poscosecha, postcosecha, postharvest, ajo tierno, fresh-cut garlic sprouts Influence of different packaging conditions on fresh-cut garlic sprouts shelf-life were studied during 15 days of storage at 4 ?C. Fresh-cut garlic sprouts of 15-cm length were placed in hermetically sealed plastic bags: polyvinyl chloride (PVC), low-density polyethylene (LDPE) and polyethylene-perforated bags as control (air). The O2 and CO2 concentrations, soluble solid content (SSC), titratable acid (TA), ascorbic acid (AA), sensory quality and microbial quality were monitored. Compared to the control, both MAP treatments improved the sensory quality, avoid the loss of chemical quality contents, retard the growth of microorganisms. After 15 days at 4?C within the PVC bags a steady-state atmosphere of 5.8 kPa O2 + 7.0 kPa CO2 was reached and fresh-cut garlic sprouts under these bags showed the best quality. Original title, full list of authors and sources:Improved Keeping Quality of Fresh-Cut Garlic Sprouts by Modified Atmosphere PackagingXihong, L.1; Li, L.2; Zhaojun, B.3; Xiuli, W.2; Li, Z.21Tianjin University of Science and Technology, 29 The Thirteenth Road, Tianjing Economy and Technology Development Area, 300457, Tianjin, China2Tianjin University of Science and Technology3Jinan Fruit Research InstituteInternational Horticulture Congress, Lisboa 2010, ISHS The picture is by regmurcia.com ? ?