Role of microbiological and physiological spoilage mechanisms during storage of minimally processed vegetables
نویسندگان
چکیده
Minimally processed vegetables (MPV) are economically important commodities due to a combination of factors such as convenience, healthiness nd desirable sensory characteristics. These commodities are susceptible to microbiological invasion due to the presence of cut surfaces causing both icrobiological and physiological mechanisms to be possible limitations for the sensory shelf life. This review evaluates the role of microbiological ctivity in the development and changes of different sensory quality factors (visual, flavour, and textural quality) of minimally processed vegetables nd evaluates the possible interaction with physiological mechanisms, taking into account important preservation techniques such as storage emperature and atmospheric conditions. 2007 Elsevier B.V. All rights reserved.
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