Effects of modified atmosphere packaging and preservatives on the shelf-life of high moisture prunes and raisins

A. El Halouat, Hassan Gourama, M. Uyttendaele, J. M. Debevere

Research output: Contribution to journalArticle

14 Citations (Scopus)

Abstract

The growth of Aspergillus niger and Zygosaccharomyces rouxii on high moisture prunes and raisins in the presence of preservatives and packed under modified atmospheres was determined. Prunes and raisins adjusted to an a(w) of 0.84-0.87 in the presence of carbon dioxide atmospheres (40 and 80% CO2) did not support growth of A. niger. However, Z. rouxii spoiled the fruit samples, both in air and under CO2 conditions. Addition of low levels of K-sorbate (186 ppm in prunes and 153 ppm in raisins) or Na-benzoate (176 ppm in prunes and 158 ppm in raisins) delayed outgrowth of Z. rouxii. The inhibitory effect of preservatives was higher in raisins than in prunes. Modified atmospheres (40% CO2-60% N2 or 80% C02-20% N2) combined with the addition of 417 and 343 ppm K-sorbate or 383 and 321 ppm Na-benzoate accomplished complete growth inhibition of Z. rouxii and extended the shelf-life of high moisture prunes and raisins at 30°C for at least 6 months.

Original languageEnglish (US)
Pages (from-to)177-184
Number of pages8
JournalInternational Journal of Food Microbiology
Volume41
Issue number3
DOIs
StatePublished - Jun 16 1998

Fingerprint

raisins
prunes
modified atmosphere packaging
Vitis
Product Packaging
preservatives
Atmosphere
Zygosaccharomyces rouxii
shelf life
carbon dioxide
sorbates
Aspergillus niger
Benzoates
benzoates
Growth
Zygosaccharomyces
Carbon Dioxide
growth retardation
Fruit
Air

All Science Journal Classification (ASJC) codes

  • Food Science
  • Microbiology

Cite this

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title = "Effects of modified atmosphere packaging and preservatives on the shelf-life of high moisture prunes and raisins",
abstract = "The growth of Aspergillus niger and Zygosaccharomyces rouxii on high moisture prunes and raisins in the presence of preservatives and packed under modified atmospheres was determined. Prunes and raisins adjusted to an a(w) of 0.84-0.87 in the presence of carbon dioxide atmospheres (40 and 80{\%} CO2) did not support growth of A. niger. However, Z. rouxii spoiled the fruit samples, both in air and under CO2 conditions. Addition of low levels of K-sorbate (186 ppm in prunes and 153 ppm in raisins) or Na-benzoate (176 ppm in prunes and 158 ppm in raisins) delayed outgrowth of Z. rouxii. The inhibitory effect of preservatives was higher in raisins than in prunes. Modified atmospheres (40{\%} CO2-60{\%} N2 or 80{\%} C02-20{\%} N2) combined with the addition of 417 and 343 ppm K-sorbate or 383 and 321 ppm Na-benzoate accomplished complete growth inhibition of Z. rouxii and extended the shelf-life of high moisture prunes and raisins at 30°C for at least 6 months.",
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Effects of modified atmosphere packaging and preservatives on the shelf-life of high moisture prunes and raisins. / El Halouat, A.; Gourama, Hassan; Uyttendaele, M.; Debevere, J. M.

In: International Journal of Food Microbiology, Vol. 41, No. 3, 16.06.1998, p. 177-184.

Research output: Contribution to journalArticle

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