The microbiological quality and shelf life of enzyme-peeled fresh-cut persimmon slices were evaluated during storage in a high CO2 controlled atmosphere (CA) and active modified atmosphere packaging (MAP) at 10 8C. Microbial counts of the enzymepeeled slices were lower in high CO2 atmospheres (10%, 15%, and 20%) than in air during CA storage for 6 days at 10 8C with the 20% CO2 atmosphere being...
