MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF LIFE OF READY TO EAT FRESH CUT TOMATOES

摘要

The quality of ready to eat fresh tomato packaged with different mixtures of gases in the headspace wasrnevaluated during 12 days at 4℃. Samples of tomato slices were packaged in polypropylene trays with 5rndifferent mixtures of gases for MAP in a pilot plant. Microbiological analyses were performed in agreementrnwith specific standard methods for aerobic count, enterobacteria, moulds and yeasts. Sensory assessment ofrnsamples was performed after 6 and 10 days. The samples packaged with 90%N_2- 5%CO_2-5%O_2 werernpreferred by the panelists after 10 days of storage. The microbial counts also upholds the sensory test resultsrnbecause samples under the best accepted MAP showed the lowest concentration of enterobacteriaceae,rnmoulds and yeasts during the experiment. In conclusion, the fresh cut tomato ready-to-eat is better preservedrnif the process is performed under MAP. According with our findings the best mixture of gases to be usedrnwas 90%N2- 5%CO2-5%O2.