Produce Degradation Pathways and Prevention

126 Produce Degradation: Reaction Pathways and their Prevention

stabilization of microbial growth, visible in Figure 5.6b. This increase in apparent
RR during storage was previously reported by Chambroy [33], who stated that the
apparent RR of shredded endive leaves in air was stable for over 9 d at 5 and even
10°C but increased with time at higher temperatures. The gas composition in 35 μm
polypropylene packs with the same endive leaves did not reach a steady-state atmo-
sphere at temperatures higher than 10°C. Chambroy [33] stated that the temperature
for distribution of fresh-cut endive leaves should not exceed 10°C. According to
French regulations [39], the maximum distribution temperature of these commodities
is 4°C. After storage of plant tissues under various atmospheres, the measurement

FIGURE 5.6a. Respiration rate of bean sprouts (mmol·kg–1·h–1) as a function of storage
duration at different temperatures. b. Growth of mesophilic aerobic flora (colony forming
units per gram) as a function of storage duration at different temperatures. (From Varoquaux,
P. et al., J. Sci. Food Agric., 70, 224, 1996.)

0

2

4

6

8

10

0

(a)

(b)

Respiration rate

(mmole O

.kg 2

−^1

.hr

−^1

)

1C 5C 8 C 12C 20C

10

7

8

9

10

012345678 910

Storage duration (days)

Log (Mesophilicaero

bic flora

.g

−^1

)