Influence of modified atmosphere packaging on microbiological and sensory quality of artichoke sprouts

الملخص EN

This work was carried out during 2015 and 2016 seasons at Postharvest Department, Horticulture Research Institute, Agriculture Research Center, Egypt, to study the effect of active (15% CO2 + 10% O2, 15% CO2 + 7.5% O2, 10% CO2 + 5% O2) and passive Modified Atmosphere Packaging(MAP) on microbiological and sensory quality of artichoke sprouts during storage at 0°C ± 2°C and 90-95% relative humidity for 18 days.

The results showed that active MAP decreased the weight loss and inhibits aerobic mesophilic bacterial count and reduced the incidence of discoloration in comparison to untreated MAP (control).

Passive MAP was less effective in reducing aerobic mesophilic bacterial count and maintaining general appearance.

In this regards, untreated MAP (control) gave the highest values of weight loss percentage, aerobic mesophilic bacterial count and higher score in discoloration score and off flavor score and gave unsalable appearance after 18 days of storage.

The results showed also that the optimum gas composition of MAP tests for artichoke sprouts was 15% CO2 + 7.5% O2 which provided the lowest count in aerobic mesophilic bacterial and avoiding the development of off flavor, prevented discoloration in sprouts and gave good appearance after 18 days of storage.

This technology is very promising for extend the shelf life of artichoke sprouts.