Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Biegańska-Marecik R. , Czapski J. , Czaczyk K. 2004. THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF MINIMALLY PROCESSED APPLES, EJPAU 7(2), #16.
Available Online: http://www.ejpau.media.pl/volume7/issue2/food/abs-16.html

ABSTRACT

The study compares different conditions of packaging apple slices subjected to vacuum impregnation with ascorbic acid, 4-hexylresorcinol, calcium chloride and sucrose. Packaging in modified atmosphere (MA) containing: 2, 4, 6, 8 and 10% CO₂, 2% O₂ (nitrogen to 100%), packaging in nitrogen atmosphere with 2% O₂, vacuum packaging and air packaging were applied. Vacuum packaging of apple slices subjected to processing made it possible to obtain the product with best sensory quality among all the tested packaging methods. The most effective method in terms of microflora growth inhibition on apple slices turned out to be modified atmosphere containing 4% CO₂ and nitrogen atmosphere packaging. In case of vacuum packaging and air packaging counts of some groups of microorganisms during the storage of apple slices increased slightly, which however did not have a decisive effect on the microbiological quality of the product.

Key words: modified atmosphere packaging, minimal processing, vacuum impregnation, apples..

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