Microbial and sensory quality of "Lollo verde" lettuce and rocket salad stored under active atmosphere packaging.

Samples of fresh rocket "Eruca Sativa" were stored either alone or with the addition of lettuce "Lollo verde" leaves under two different atmosphere modifications (5% O(2) and 10% CO(2) for MAP A and 2% O(2) and 5% CO(2) for MAP B). Throughout the storage period of 10 days the microbial (mesophilic, psychrotrophic bacteria and Enterobacteriacae) populations, firmness, color and organoleptic parameters were monitored. Elevated CO(2) levels created by both atmosphere modifications inhibited mesophile and psychrophile growth (p < 0.05). Color was better maintained in MAP samples. Shelf life of rocket leaves was extended by 4 days under MAP A while mixed salads shelf life was limited to 9 days.