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ISHS Acta Horticulturae 876: X International Controlled and Modified Atmosphere Research Conference

EFFECT OF CONCENTRATIONS OF OXYGEN AND/OR CARBON DIOXIDE ON THE MICROBIAL GROWTH CONTROL IN FRESH-CUT LEMONGRASS

Authors:   W. Samosornsuk, S. Samosornsuk, A. Bunsiri
Keywords:   heat, E. coli, Salmonella spp., yeast, mold
DOI:   10.17660/ActaHortic.2010.876.39
Abstract:
Cut lemongrasses (20 cm) treated with warm water (55C) for 5 min and hydrocooled at 3C for 5 min are packed in a polyethylene bags filled with different concentrations of oxygen (O2) and/or carbon dioxide (CO2) in the 1st day of storage and kept at 5C; 905% RH for 3 weeks. Microbial growth is monitored at 7, 14, and 21 days. It is found that 5% O2 and all gas mixtures are effective in controlling coliform and fecal coliform bacteria up to 15 days. E. coli growth is inhibited in the mixture of 1% O2 and 10% CO2 and the mixture of 5% O2 and 10% CO2. Yeast and Salmonella are inhibited in all gas mixtures within 7 days and 14 days, respectively. The gas mixtures are ineffective in controlling fungal included yeast and mold growth within 15 days. It is concluded that the storage of fresh-cut lemongrass up to 14 days under the mixture of O2 and CO2 atmosphere where the bacterial growth is minimal.
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