DocumentCode
527115
Title
Notice of Retraction
Improved keeping quality of fresh-cut garlic sprouts by atmosphere packaging conditions
Author
Xihong Li ; Li Li ; Xiuli Wang ; Li Zhang
Author_Institution
Key Lab. of Food Nutrition & Safety, Tianjin Univ. of Sci. & Technol., Tianjin, China
Volume
3
fYear
2010
fDate
17-18 July 2010
Firstpage
317
Lastpage
320
Abstract
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
Influence of different packaging conditions on fresh-cut garlic sprouts shelf-life were studied during 15 days of storage at 4 °C. Fresh-cut garlic sprouts of 15-cm length were placed in hermetically sealed plastic bags: polyvinyl chloride (PVC), low-density polyethylene (LDPE) and polyethylene-perforated bags as control (air). The O2 and CO2 concentrations, soluble solid content (SSC), titratable acid (TA), ascorbic acid (AA), sensory quality and microbial quality were monitored. Compared to the control, both MAP treatments improved the sensory quality, avoid the loss of chemical quality contents, retard the growth of microorganisms. After 15 days at 4 °C within the PVC bags a steady-state atmosphere of 5.8 kPa O2 + 7.0 kPa CO2 was reached and fresh-cut garlic sprouts under these bags showed the best quality.
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
Influence of different packaging conditions on fresh-cut garlic sprouts shelf-life were studied during 15 days of storage at 4 °C. Fresh-cut garlic sprouts of 15-cm length were placed in hermetically sealed plastic bags: polyvinyl chloride (PVC), low-density polyethylene (LDPE) and polyethylene-perforated bags as control (air). The O2 and CO2 concentrations, soluble solid content (SSC), titratable acid (TA), ascorbic acid (AA), sensory quality and microbial quality were monitored. Compared to the control, both MAP treatments improved the sensory quality, avoid the loss of chemical quality contents, retard the growth of microorganisms. After 15 days at 4 °C within the PVC bags a steady-state atmosphere of 5.8 kPa O2 + 7.0 kPa CO2 was reached and fresh-cut garlic sprouts under these bags showed the best quality.
Keywords
food preservation; food products; microorganisms; plastic packaging; polymers; quality control; LDPE; MAP treatments; PVC bags; SSC; air control; ascorbic acid; atmosphere packaging conditions; chemical quality contents; fresh-cut garlic sprouts; hermetically sealed plastic bags; keeping quality; low-density polyethylene; microbial quality; microorganism growth; polyethylene-perforated bags; polyvinyl chloride; sensory quality; soluble solid content; titratable acid; Atmosphere; Chemicals; Color; Films; Packaging; Permeability; Steady-state; fresh-cut; garlic sprouts; modified atmosphere packaging; quality;
fLanguage
English
Publisher
ieee
Conference_Titel
Environmental Science and Information Application Technology (ESIAT), 2010 International Conference on
Conference_Location
Wuhan
Print_ISBN
978-1-4244-7387-8
Type
conf
DOI
10.1109/ESIAT.2010.5568327
Filename
5568327
Link To Document