High CO2 Modified Atmosphere Packaging Research Articles

Effect of Locust Bean Gum-Sodium Alginate Coatings Combined with High CO2 Modified Atmosphere Packaging on the Quality of Turbot (Scophthalmus maximus) during Refrigerated Storage

This research was conducted to investigate the effect of active coatings composed of locust bean gum (LBG) and sodium alginate (SA) containing daphnetin emulsions (DEs) combined with modified atmosphere packaging (MAP) on the microbiological and physicochemical properties of turbot during 4 °C refrigerated storage for 32 days. The results revealed that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) maintained the total viable count (TVC) of H2S-producing bacteria in 4–6 lg CFU/g, which is lower than the limit (7 lg CFU/g). In addition, LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) inhibited the production of odor compounds, including thiobarbituric acid (TBA), trimethylamine-nitrogen (TMA-N), K value, and total volatile basic nitrogen (TVB-N). The low-field NMR analysis (LF-NMR) and magnetic resonance imaging (MRI) indicated that LBG-SA-DE coatings together with high CO2 MAP (60% CO2/35% N2/5% O2) treatments could delay the release of water located in muscle fiber macromolecules or convert it into free water based on muscle fiber destruction, thus maintaining the water content and migration. The results of the sensory evaluation showed that turbot treated with LBG-SA-DE coatings together with MAP could maintain its freshness during refrigerated storage.

Effect of packaging chickpeas with CO2 modified atmospheres on mortality of Callosobruchus chinensis (Coleoptera: Chrysomelidae)

High CO2 modified atmosphere packaging (MAP) is a sustainable alternative for pest control in stored products. The effectiveness of this method varies depending on the CO2 concentration used, insect exposure time, temperature, humidity, the tested insect species, and the insect's stage of development. One factor that substantially influences the concentration of CO2 available inside the packages, and therefore the effectiveness of the treatment, is the sorption of gas in the commodity. This study evaluated the impacts of packaging chickpeas in modified atmospheres of 50% and 90% CO2 with filling ratios (proportion of grain relative to the volume of the package) of 1% and 96% grain on the mortality of C. chinensis eggs and pupae and on the fecundity of the females emerging from the surviving individuals. In packages with a 96% filling ratio, CO2 concentration in the headspace of packages reduced to 60% and 30% from initial concentrations of 90% and 50% (respectively) in the first 24 h of exposure. Despite this reduction in CO2 concentrations, no differences in the mortality of C. chinensis eggs and pupae were observed between these packages and those with a 1% filling ratio. The estimated exposure time to achieve 95% mortality (LT95) of the eggs ranged from 38 to 68 h; for pupae, it ranged from 142 to 248 h. The fecundity of females that emerged from the surviving pupae decreased after 48 h of exposure to CO2, but the fecundity of females that emerged from surviving eggs was not affected by exposure time, MAPs, or filling ratio. Therefore, effective pest control can be accomplished with the use of sufficient treatment times to eradicate the most tolerant developmental stages, regardless of whether the packages are full or not.

High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes

Table grape is a non-climacteric fruit, very sensitive to water loss and gray mold during postharvest handling and storage. The aim of this work was to evaluate the effects of modified atmosphere packaging and chitosan treatment on quality and sensorial parameters of minimally processed cv. ‘Italia’ table grape during cold storage (14 days at 5 °C) and shelf-life (7 and 14 days of cold storage plus 5 days at 20 °C), reproducing a retail sales condition. Our data showed a significant effect of high CO2-modified atmosphere in combination with chitosan and alone on preserving quality, sensorial parameters, and delaying decay of minimally processed table grape. The most effective treatment in terms of preservation of quality, sensory, and nutritional quality was high-CO2 modified atmosphere packaging plus chitosan treatment. The overall results showed that when a proper modified atmosphere packaging is combined with a postharvest chitosan treatment, gray mold growth can effectively be controlled in ready-to-eat cv. ‘Italia’ table grape and that modified atmosphere packaging (MAP) with high levels of CO2 and reduced concentration of O2 in combination with chitosan treatment could prevent the negative effect of high-CO2 in-packages level, like berry browning and rachis browning and dehydration.

Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage

In this study, we explored the effectiveness of chitosan (CH) and sodium alginate (SA) bioactive coatings containing increasing concentrations of ε-polylysine (ε-PL) (0.1%, 0.2%, and 0.3%) combined with modified atmosphere packaging (MAP) in 60%CO2/5%O2/35%N2 to inhibit myofibril oxidation and degradation of farmed pufferfish during a cold storage period of 18 days. Our research revealed that ε-PL-enriched CH-SA coatings and high CO2 MAP noticeably delayed myofibril oxidation by inhibiting the formation of carbonyl groups and by keeping higher sulfhydryl content. We also observed that these treatments preserved myofibril Ca2+-ATPase activity, protected their organized secondary structure by retaining higher contents of α-helix and β-sheet, and also stabilised tertiary structure during cold storage. The transmission electron microscope (TEM) images showed that the distortion degree of Z-disk and M-line had become deeper and the gap between sarcomeres had expanded gradually when a comparison was carried out between fresh fish and fish at the end of the cold storage period of 18 days. However, the treated samples were still regular in appearance with distinct light I-bands, dark A-bands and Z-disk. Overall, we report that coatings containing ε-PL and high CO2 MAP treatments appear to protect the myofibrils of farmed pufferfish during cold storage.

High-CO2 Modified Atmosphere Packaging with Superchilling (-1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage.

The effects of modified atmosphere packaging (MAP) in combination with superchilling (−1.3 °C) on the physicochemical properties, flavor retention, and organoleptic evaluation of turbot samples were investigated during 27 days storage. Results showed that high-CO2 packaging (70% or 60% CO2) combined with superchilling could reduce the productions of off-flavor compounds, including total volatile basic nitrogen (TVB-N) and ATP-related compounds. Twenty-four volatile organic compounds were determined by gas chromatography–mass spectrometry (GC/MS) during storage, including eight alcohols, 11 aldehydes, and five ketones. The relative content of off-odor volatiles, such as 1-octen-3-ol, 1-penten-3-ol, (E)-2-octenal, octanal, and 2,3-octanedione, was also reduced by high-CO2 packaging during superchilling storage. Further, 60% CO2/10% O2/30% N2 with superchilling (−1.3 °C) could retard the water migration on the basis of the water holding capacity, low field NMR, and MRI results, and maintain the quality of turbot according to organoleptic evaluation results during storage

Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage

The present study evaluated the effects of chitosan (CH) and sodium alginate (SA) bioactive coatings containing 0.1, 0.2 and 0.3% ε-polylysine (ε-PL) combined with high CO2 modified atmosphere packaging conditions (MAP, 60% CO2/5% O2/35% N2) on the quality of cultured pufferfish (Takifugu obscurus) at 4 °C for 18 days. Results showed that CH-SA coatings containing ε-PL and high CO2 MAP treatments could significantly lower total viable count (TVC), Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria counts (LAB), and reduce the productions of off-flavor compounds including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. Volatile compounds were identified and quantified by SPME gas chromatography–mass spectrometer (SPME-GC/MS) for pufferfish during cold storage and the bioactive coating treated pufferfish significantly lowered the relative content of fishy flavor compounds, such as 1-octen-3-ol, hexanal, (E)-2-octenal, octanal and 2,3-butanedione. Further, CH-SA coatings containing ε-PL and high CO2 MAP treatments could more efficiently retard the water migration by magnetic resonance imaging (MRI) results, and maintained the quality of pufferfish during storage at 4 °C according to organoleptic evaluation results.

Inhibition of melanosis and microbial growth in Pacific white shrimp (Litopenaeus vannamei) using high CO2 modified atmosphere packaging

Preserving quality of crustaceans requires efficient modified atmosphere packaging (MAP). Effects of CO2 (20%–80%) on quality and melanosis in chilled Pacific white shrimp (Litopenaeus vannamei) under O2 concentrations of 5 and 15% were investigated. Increased headspace CO2 and lipid oxidation contributed to loss of firmness due to protein degradation. Image analysis indicated increased degree of melanosis at higher O2 concentration. High CO2 above 60% and 5% O2 MAP effectively prevented melanosis (below 10% for 12 days) and formation of trimethylamine (TMA) concurrent with limited total viable count (TVC), Enterobacteriaceae and reduced conversion of pro-polyphenoloxidase into polyphenoloxidase accelerated shell browning. Linear correlation was found between TVC-melanosis and TVC-firmness for all MAP mixtures, while CO2 gave higher efficacy to inhibit melanosis at low O2 MAP. Increased CO2 linearly prevented melanosis and TMA formation, whereas decreased O2 concentration gave higher efficacy of CO2 indicated synergistic effects on melanosis and TMA inhibition.

The effect of high-CO2 atmosphere in packaging of pork from pigs supplemented with rapeseed oil and antioxidants on oxidation processes

This study was conducted to evaluate the effects of the chilled storage under an anoxic, high-CO2 atmosphere (80% CO2/20% N2) for 12 days on oxidation processes in pork from pigs fed with rapeseed oil and antioxidants. Pork necks were derived from animals fed a control fodder (C); a fodder with rapeseed oil (R); a fodder with rapeseed oil, selenium and vitamin E (R + Se + E); a fodder with rapeseed oil and selenium (R + Se); a fodder with rapeseed oil and vitamin E (R + E). The storage in the high-CO2 modified atmosphere packaging (MAP) had an effect on lipid oxidation, related to the diet of animals. The protein oxidation increased during the storage, regardless of animals’ diet. The highest increase of protein oxidation (>60%) measured by the free thiol content was found in group R + Se + E. Activity of superoxide dismutase after the storage increased in all groups beyond R + Se + E. The oxidation processes of stored pork meat occurred despite anoxic atmosphere. Probably oxidation was initiated by oxygen present in muscle or by absorbed CO2 from surrounding atmosphere. The clustering data showed that storage of meat even in anoxic MAP cause undesirable changes in pork quality as a result of oxidation processes and prevail over dietary factors.

Effect of CO2 modified atmosphere packaging on aflatoxin production in maize infested with Sitophilus zeamais

The weevil Sitophilus zeamais (Motschulsky), the maize weevil, is a pest of stored maize that can cause feeding damage and lead to the proliferation of toxigenic fungi. The application of modified atmospheres with a high concentration of CO2 is an alternative method for the control of S. zeamais and the inhibition of fungal growth. The objectives of the study were to determine the effect of S. zeamais infestation, grain damage and grain moisture content on aflatoxin production by Aspergillus flavus on maize, and the impact of high CO2 modified atmosphere packaging on pest infestation and aflatoxin production. Mycotoxin production was only recorded when maize was infested with S. zeamais and had A. flavus inoculum. However, production of mycotoxins was not recorded when the maize was mechanically damaged and stored at 18% moisture content, indicating that the biological activity of the insect was determinant in the production of mycotoxins. The high CO2 modified atmosphere packaging tested (90% CO2, 5% O2 and 5% N2) prevented mycotoxin production.

The Combined Efficacy of Superchilling and High CO2 Modified Atmosphere Packaging on Shelf Life and Quality of Swimming Crab (Portunus trituberculatus)

ABSTRACTThe combined effect of superchilling and modified atmosphere packaging (MAP) treatment on the quality of swimming crab during storage was investigated. As a result, significantly (p < 0.05) higher inhibitor effects on total aerobic plate counts (TPCs) were observed in MAP treatments than in control (air package). Additionally, chemical analysis results showed that MAP treatments with 40–80% carbon dioxide (CO2) were highly effective in maintaining lower total volatile basic-nitrogen (TVB-N), trimethylamine-nitrogen (TMA-N), pH, and thiobarbituric acid reactive substances (TBARS) values in swimming crab (p < 0.05). On the other hand, the brightness (L*) results also confirmed that this combined treatment showed a positive effect on the stability of color during storage. Results also indicated that the combination of superchilling and 60% CO2 MAP treatment prolonged the shelf life of swimming crab to 15–20 days. However, 100% CO2 MAP treatment showed a negative effect on the drip loss and overall acceptability, indicating CO2 content should be considered as a critical factor in this promising technology.

Near-Freezing Temperature Storage (−2C) for Extension of Shelf Life of Chilled Yellow-Feather Broiler Meat: A Special Breed in Asia

As a special breed in Asia, yellow-feather broilers have high nutrition and can deteriorate easily under chilled conditions. The present work evaluated the effect of different storage temperatures (−2, 1 and 4C) on the shelf life of chilled yellow-feather chicken under modified atmosphere packaging (CO2/N2: 80%/20%). The total viable counts reached the limit value (7.0 log colony-forming unit [cfu]/g) after 28 and 12 days of storage at 1 and 4C, whereas it did not exceed 7.0 log cfu/g during the whole −2C storage period. The samples stored at −2C had the lowest total volatile basic nitrogen content and maintained the best sensory quality and lowest drip loss among the three groups. The shelf lives of samples stored at −2 and 1C were significantly extended for 16 days compared with traditional chilling at 4C. Our results provide practical information on shelf life extension of chilled yellow-feather broiler meat, which provide benefits to the industry to reduce unnecessary food waste. Practical Applications As a special species in Asia, yellow-feather broiler meat has more distinctive flavor, and is thereby favored by consumers. As a result of rapid deterioration, it is imperative to develop a novel preservation technology for chilled yellow-feather chicken. In this work, we determined the quality changes of the shelf life of chilled yellow-feather chicken half-carcass with high CO2-modified atmosphere packaging stored at −2, 1 and 4C. The shelf lives of samples stored at −2 and 1C were significantly extended for 16 days compared with traditional chilling at 4C. Our results will provide practical information to extend the shelf life of chilled yellow-feather broiler meat, which will be of benefit to the poultry industry to reduce unnecessary food waste.

High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia

This work evaluated the effect of air- and modified atmosphere-packaging (MAP) on the shelf life of chilled yellow-feather chicken, which is a special breed in China. Fresh half-carcasses were stored in air and under modified atmosphere packaging (M-H: 80% CO2/20% N2 and M-L: 30% CO2/70% N2) at 4 °C for up to 12 days. Microbiological, physico-chemical and sensory attributes were measured. The results showed that total viable counts (TVC) reached the limiting value (7.0 log CFU/g) after 4, 10 and 8 days of storage under aerobic, M-H packaging and M-L packaging conditions, respectively, while the sensory values (odor and surface slime data) and the percentage of drip loss were in good agreement with the trend for TVC. During the storage, the total volatile basic nitrogen (TVB-N) content of broiler meat in MAP packaging was lower than that in air-packaging, however, the M-H group had the highest storage losses. In conclusion, high CO2 (80%) concentration packaging prolonged the shelf-life by at least 6 days when stored at 4°C. Our results provide practical information to extend the shelf-life of chilled yellow-feather broiler meat, which will benefit the poultry industry by reducing unnecessary waste.

Control of Campylobacter jejuni in chicken breast meat by irradiation combined with modified atmosphere packaging including carbon monoxide.

Campylobacter is one of the leading causes of human foodborne illnesses originating from meat and poultry products. Cross-contamination of this organism occurs in many poultry processing plants, and can occur in the kitchens and refrigerators of consumers. Therefore, new intervention strategies are needed for meat and poultry products to better protect consumers from this pathogen. Vacuum or modified atmosphere packaging is a common packaging technique used by the meat and poultry industry to extend the shelf life of meat products. In addition, irradiation has been well established as an antibacterial treatment to reduce pathogens on meat and poultry products. Irradiation in combination with high-CO(2) + CO modified atmosphere packaging (MAP) was investigated in this study for the control of Campylobacter jejuni in chicken breast meat. The radiation sensitivity (D(10)-value) of this foodborne pathogen in chicken breast meat was similar in vacuum or high-O(2) MAP (0.31 ± 0.01 kGy in vacuum packaging and 0.29 ± 0.03 kGy in MAP). C. jejuni survived in both vacuum and high-CO(2) MAP through 6 weeks of refrigerated storage. Irradiation was effective for eliminating C. jejuni from meat or poultry packaged in vacuum or MAP, and should reduce the chance of cross-contamination in retail stores or home kitchens. However, irradiated off-odor and sour aroma were observed for raw, irradiated chicken breast packaged with either vacuum or MAP. Therefore, additional means to mitigate quality changes appear necessary for these products.

Effects of vacuum or modified atmosphere packaging in combination with irradiation for control of Escherichia coli O157:H7 in ground beef patties.

The efficacy of controlling Escherichia coli O157:H7 in ground beef patties by combining irradiation with vacuum packaging or modified atmosphere packaging (MAP) was investigated. Fresh ground beef patties were inoculated with a five-strain cocktail of E. coli O157:H7 at 5 log CFU/g. Single patties, packaged with vacuum or high-CO(2) MAP (99.6% CO(2) plus 0.4% CO), were irradiated at 0 (control), 0.5, 1.0, or 1.5 kGy. The D(10)-value for this pathogen was 0.47 ± 0.02 kGy in vacuum and 0.50 ± 0.02 kGy in MAP packaging. Irradiation with 1.5 kGy reduced E. coli O157:H7 by 3.0 to 3.3 log, while 0.5 and 1.0 kGy achieved reductions of 0.7 to 1.0, and 2.0 to 2.2 log, respectively. After irradiation, the numbers of survivors of this pathogen on beef patties in refrigerated storage (4°C) did not change significantly for 6 weeks. Temperature abuse (at 25°C) resulted in growth in vacuum-packaged patties treated with 0.5 and 1.5 kGy, but no growth in MAP packages. This study demonstrated that combining irradiation with MAP was similar in effectiveness to irradiation with vacuum packaging for control of E. coli O157:H7 in ground beef patties during refrigerated storage. However, high-CO(2) MAP appeared to be more effective after temperature abuse.

EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE ON QUALITY PRESERVATION OF SAYER DATE FRUITS (PHOENIX DACTYLIFERAL.)

ABSTRACT Sayer date fruits were stored by different preservation techniques including high carbon dioxide modified atmosphere packaging (MAP), cool storage and freezing for 150 days. The effects of these treatments on several quality factors of the fruits were investigated. Control package samples (kept at 30C without atmosphere modification) had the highest number of live insects as well as yeast and mold colony counts (P < 0.05). pH values of the MAP samples stored at 30C were less than the other treatments. Water activity was reduced during the storage in all the samples. Fruit blemishing in the high CO2 MAP samples was similar to that of the controls. However, the least blemishing was at−18C. The MAP containing 85% CO2 + 3% O2 + 12% N2 and 75% CO2 + 12% O2 were chosen as the best methods of preservation and quality maintenance of sayer dates with limited effects on the appearance of physiological disorder signs. PRACTICAL APPLICATIONS The effect of different preservation techniques (high CO2 modified atmosphere packaging [MPA], cool storage and freezing) on insect elimination and quality of sayer date fruits was investigated. As no off-odor or off-flavor due to anaerobiosis was reported during the experiments, sayer dates were considered to be resistant to high CO2 concentration or low oxygen probably due to their low respiration rate. Both MPA containing 85% CO2 and freezing eliminated insects, inhibited mold growth, reduced sugar accumulation and produced negligible blemishing and pH reduction, and therefore were considered appropriate for preservation of sayer dates.

IDENTIFICATION OF HURDLES FOR IMPROVING STORAGE STABILITY OF BRAISED KIDNEY BEANS, A KOREAN SEASONED SIDE DISH

The aim of this study was to identify factors affecting the preservation of braised kidney beans, a traditional Korean side dish, to extend its shelf life. The effects of ingredient formulation, refrigerated storage and modified atmosphere packaging on storage stability and/or sensory quality were examined. Count of yeast/mold was selected as a primary quality index from the storage test at 10C. A formulation was found in cooked kidney beans, sugar, soy sauce and corn syrup to provide the retarded microbial growth and affordable sensory quality. The temperature dependence value (Q10) for the shelf life of the stretch-wrapped product was 2.0 for temperatures of 5 to 20C. Modified atmosphere packaging (60% CO2/40% N2 or 100% CO2) extended the shelf life at 10C by 500% (to 36 days) compared to air packaging (6 days) based on criteria of yeast/mold growth. Equations for estimating microbial spoilage and shelf life were derived as function of temperature. PRACTICAL APPLICATIONS Microbial growth retardation by ingredient formulation change, chilled storage and high CO2 modified atmosphere packaging is useful to design the processing, packaging and distribution of the Korean side dish product. Quality change kinetics of yeast/mold growth established can be used for determining shelf life of the product under different storage temperature conditions. Through the scale-up procedure, the knowledge found in this study will be useful for the industrial processing and storage of the seasoned side dishes.

Effects of Microbial Inhibitors and Modified Atmosphere Packaging on Growth of Listeria monocytogenes and Salmonella enterica Typhimurium and on Quality Attributes of Injected Pork Chops and Sliced Cured Ham

This study was designed to determine the inhibitory effects of modified atmosphere packaging (MAP), both alone and in combination with potassium lactate and sodium diacetate (PLSD), on selected pathogens common to pork products. Effects of the treatments on product quality also were assessed. The hypothesis was that high-CO2 MAP would increase the effectiveness of PLSD for inhibition of pork pathogens. Fresh chops from untreated pork loins and loins that were injected with PLSD were inoculated with Salmonella enterica Typhimurium, and slices of untreated hams and hams that were injected with PLSD were inoculated with Listeria monocytogenes. The samples were subjected to vacuum packaging (VP) or MAP with high concentrations (99.5 to 100%) of CO2. Pathogens were enumerated periodically during storage at 4 and 10°C. Storage of pork chops at 4°C slowed the growth of Salmonella Typhimurium, and there was little difference in pathogen numbers between VP and MAP samples. L. monocytogenes growth on ham slices at 4°C was inhibited for up to 28 days by all of the treatments, but after 28 days, the VP-PLSD treatment had a greater inhibitory effect than did the other treatments. At 10°C, the PLSD and MAP treatments each effectively inhibited the growth of the pathogens on pork chops and ham slices when compared with controls (VP). However, the results obtained with MAP plus PLSD at 10°C were not different from those obtained with either MAP or PLSD alone. Therefore, the hypothesis was not supported; the high-CO2 atmosphere of the MAP did not increase the effectiveness of PLSD for inhibition of pathogens.

Antagonistic Effect of Lactic Acid Bacteria on Microflora of Shredded Cabbage in High CO2 Modified Atmosphere Packaging

Shredded cabbage was packaged in four types of non-perforated and perforated OPP films with initial 10% CO2. In the perforated OPP film with a O2 permeability of 25,000 mL/m2 per day/atm, CO2 remained at about 10%, O2 decreased to 13%, and the shreds showed the best organoleptic quality after 4 days of storage at 10 °C. The bacteria isolated from the shredded cabbage in the perforated MA package were predominantly Gram-negative rod-forms including Enterobacteriaceae and phytopathogenic bacteria, while only lactic acid bacteria (Leuconostoc citreum) was isolated as Gram-positive bacteria. For biological control of the pathogens, two lactic acid bacteria strains (Leuconostoc mesenteroides subsp. mesenteroides and Pediococcus acidilactici) were selected from bacteriocinogenic 6 strains, based on the growth in culture broth under 5% to 20% CO2 atmospheres. Shredded cabbage was inoculated with these two bacteriocin-producing strains, packaged in 10% CO2 perforated MA packaging, and stored at 10 °C. The growth of coliforms and psychotrophic aerobic bacteria was reduced due to antagonistic effect of lactic acid bacteria and the quality of shreds was not affected detrimentally by the strains. These results indicate that the combination of added bacteriocin-producing lactic acid bacteria and 10% CO2 perforated MAP was useful in biopreservation of shredded cabbage.