Notice of RetractionImproved keeping quality of fresh-cut garlic sprouts by atmosphere packaging conditions

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.

Influence of different packaging conditions on fresh-cut garlic sprouts shelf-life were studied during 15 days of storage at 4 °C. Fresh-cut garlic sprouts of 15-cm length were placed in hermetically sealed plastic bags: polyvinyl chloride (PVC), low-density polyethylene (LDPE) and polyethylene-perforated bags as control (air). The O₂ and CO₂ concentrations, soluble solid content (SSC), titratable acid (TA), ascorbic acid (AA), sensory quality and microbial quality were monitored. Compared to the control, both MAP treatments improved the sensory quality, avoid the loss of chemical quality contents, retard the growth of microorganisms. After 15 days at 4 °C within the PVC bags a steady-state atmosphere of 5.8 kPa O₂ + 7.0 kPa CO₂ was reached and fresh-cut garlic sprouts under these bags showed the best quality.