|Authors: ||W. Samosornsuk, S. Samosornsuk, A. Bunsiri|
|Keywords: ||heat, E. coli, Salmonella spp., yeast, mold|
Cut lemongrasses (20 cm) treated with warm water (55°C) for 5 min and hydrocooled at 3°C 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 5°C; 90±5% 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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