Effect of nitrogen gas packaging on the quality and microbial growth of fresh-cut vegetables under low temperatures.

@article{Koseki2002EffectON,
  title={Effect of nitrogen gas packaging on the quality and microbial growth of fresh-cut vegetables under low temperatures.},
  author={Shigenobu Koseki and Kazuhiko Itoh},
  journal={Journal of food protection},
  year={2002},
  volume={65 2},
  pages={326-32}
}
Nitrogen (N2) gas packaging for fresh-cut vegetables (lettuce and cabbage) has been examined as a means of modified atmosphere packaging (MAP) for extending the shelf life of cut vegetables. Gas composition in enclosed packages that contained cut vegetables and were filled with 100% N2 had an oxygen (O2) concentration of 1.2 to 5.0% and a carbon dioxide (CO2) concentration of 0.5 to 3.5% after 5 days of storage. An atmosphere of low concentrations of O2 and high CO2 conditions occurred… CONTINUE READING

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