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2014 ASHS Annual Conference

19092:
Effects of Modified Atmospheres Packaging, Oxygen Permeable Films and Storage Temperatures on the Quality of Minimally Processed Jicama (Pachyrhizus erosus)

Monday, July 28, 2014
Ballroom A/B/C (Rosen Plaza Hotel)
Ana Caren Rivera Rangel, Universidad Autónoma de Querétaro, Querétaro, Mexico
Ma Estela Vázquez-Barrios, Posgradop e Investigación en Alimentos, Universidad Autónoma de Querétaro, Querétaro, Mexico
Dulce Rivera Pastrana, Universidad Autónoma de Querétaro, Querétaro, Mexico
María Sofía Arvizu-Medrano, Universidad Autónoma de Querétaro, Querétaro, Mexico
Rossana Saavedra-García, Universidad Autónoma de Querétaro, Querétaro, Mexico
Edmundo Mercado-Silva, Food Research and Graduate Department, Universidad Autónoma de Querétaro, Querétaro, Mexico
The effects of modified atmosphere packaging (MAP), O2-permeable films and storage temperature on the quality of minimally processed jicama roots were studied. Fresh-cut jicama was prepared by manual peeling and automatic slicing, packed in regular air and modified atmosphere (~4% CO2 in Air). The products were packed in four types films with different oxygen transmission rate (OTR). Microbiological, physicochemical and sensory analyses were performed for jicama packed during 12 and 16 days stored at 10 and 5 ºC respectively. Storage temperature significantly influenced the fresh-cut jicama quality, those samples stored at 5 ºC had better appearance than those stored at 10 ºC. However mesophilic aerobic bacteria (MAB) and lactic acid bacteria (LAB) growth were observed in all treatments; fresh-cut jicama stored at 5 ºC for 8 days reached a microbial growth population by 6 to 7 log ufc g-1 and 7 to 8 log ufc g-1 for MAB and LAB respectively. In headspace, CO2 concentration increased and O2 decreased faster at 10 than 5 ºC. Carbon dioxide increased rapidly after 4 day of storage at 5 ºC. After 12 days at 5 ºC, the CO2 concentration in the MAP and regular air packages averaged 33, 21, 36 and 11 % and the O2 concentration decreased from ~21% to 1, 2, 3 and 4 %, for 381, 3875, 5100 and >5000 cc/m2-day OTR package respectively. The texture measurements decreased in both atmospheres, showing a significant softening. Minimal processed jicama stored at 5 ºC and under MAP condition, the membrane integrity was maintained to a greater extent than under regular air. Hue value tended to increase during storage in all applications. In conclusions, fresh-cut pieces packed and stored at 10 ºC had lower visual quality, crispiness and higher CO2 levels accumulation during 12 days of storage than those stored at 5 ºC, and according to sensory results its acceptability is limited to less than 8 days mainly for normal air atmosphere application. OTR packaging film of 381 cc/m2-day could be suggested for better preservation of minimally processed jicama for 8 days stored at 5 ºC.
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