SHELF-LIFE EXTENSION OF PITA BREAD BY MODIFIED ATMOSPHERE PACKAGING

The shelf-life of pita bread is limited by growth of yeasts and moulds , and by staling. In a storage trial pita breads were packed in atmosp heres of nitrogen with carbon dioxide at three levels. Some packs incl uded an oxygen scavenger sachet and others an ethanol-generating sache t. Microbial spoilage was prevented up to 28 days in packs flushed wit h 100% carbon dioxide and at 40% and 15% when either of the sachets wa s included. Controls in 15% carbon dioxide with no sachets showed visi ble mould after 2 days. Texture changes due to staling were removed by microwave heating but this was not sufficient to remove stale flavour s in some of the breads after 21 days storage.