title: Influence of packaging conditions on natural microbial population growth of endive.
abstract: The influence of three packaging conditions, i.e., unmodified atmosphere packaging (UAP), passive modified atmosphere packaging (MAP), and active MAP, on the natural microbial population growth of endive was investigated at 20 degrees C. For UAP, endive was placed in macroperforated oriented polypropylene pouches that maintained gas composition close to that of air (21 kPa O2 and 0 kPa CO2) but also limited superficial product dehydration. For MAP, endive was placed in low-density polyethylene pouches that induced a 3 kPa O2 and 5 kPa CO2 equilibrium atmosphere composition. Steady state was reached after 25 h of storage with an oxygen absorbing packet (active MAP) compared with 100 h without the packet (passive MAP) and was maintained for 200 h. After 312 h of storage, both active and passive MAP reduced total aerobic mesophile, yeast, and mold population growth compared with endive in UAP. Active MAP accelerated and improved the inhibition of Pseudomonas spp. and Enterobacteriaceae, respectively, probably because of the rapid O2 depletion during the transition period. A shift in the Enterobacteriaceae subpopulation from Rhanella aquatilis to Enterobacter agglomerans was observed for both passive and active MAP.
authors.affiliation: UMR 1208, Agropolymers Engineering and Emerging Technologies, Université Montpellier II, 34095 Montpellier, Cedex 5, France.
authors.forename: Florence
authors.initials: F
authors.lastname: Charles
authors.forename: Nathalie
authors.initials: N
authors.lastname: Rugani
authors.forename: Nathalie
authors.initials: N
authors.lastname: Gontard
mesh_terms: D001420:Bacteria, Aerobic / Q000254:growth & development*; D002245:Carbon Dioxide / Q000378:metabolism; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D010100:Oxygen / Q000378:metabolism; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology*
chemical_list: D002245:Carbon Dioxide; D010100:Oxygen