The influence of passive and active modified-atmosphere packaging (MAP), antioxidants (citric acid and ascorbic acid) and their combinations with a mild thermal process on the shelf life of cut eggplants was evaluated. Eggplant slices were subjected to different treatments (a—MAP: packaged in air with 35 μm polypropylene; b—MAP1: packaged with 3% O2 + 15% CO2; c—MAP2: packaged with 5% O2 + 15% CO2; d—citric acid 1% + MAP; e—ascorbic acid (A2) 1% + MAP; f—A2 + MAP1; g—TT (50 °C for 1 min) + A2 + MAP; h—TT + A2 + MAP1; and i—control: no treatment) and stored for 12 days at 5 °C. The evolution of sensory characteristics such as color and the browning index, ascorbic acid (AA), total phenols (TP), antioxidant capacity (AC), microorganism count (mesophilic and psychrophilic aerobes, enterobacteria, molds and yeasts) and polyphenol oxidase PPO activity were periodically evaluated. Treatment h was the most effective in prolonging shelf life, maintaining eggplant’s optimal sensory characteristics for up to 10 days, with greater retention of AA and AC and without significantly varying the initial level of TP.
Lemos et al. (Fri,) studied this question.
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