Food Science Commons^™

Compositional Changes In Selected Minimally Processed Vegetables, Emer O'Reilly

Masters

Compositional, physiological and microbiological changes in selected minimally processed vegetables packaged under a modified atmosphere of 2% oxygen and 5% carbon dioxide were monitored over a ten day storage period at 40 C and 80 C. The analysis targeted specific changes in the nutritional, chemical and physiological make up of the vegetables as well as the changes in the microbial levels. In addition the changes in the gas atmospheres within the packs were monitored. It has been widely accepted that modified atmospheres used to package fresh produce can preserve the product quality and thus extend the shelf life of the …