Oxygen- and light-barrier properties of thermoformed packaging materials used for modified atmosphere packaging. evaluation of performance under realistic storage conditions

2005 ◽  
Vol 18 (5) ◽  
pp. 265-272 ◽  
Author(s):  
Marianne Jakobsen ◽  
Lone Jespersen ◽  
Dorte Juncher ◽  
Eleonora Miquel Becker ◽  
Jens Risbo
Keyword(s):  
Modified Atmosphere Packaging ◽  
Barrier Properties ◽  
Storage Conditions ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Evaluation Of Performance ◽  
Light Barrier ◽  
Materials Used

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

The effect of packaging materials and an ethylene absorber on the preservation of сilantro

2021 ◽  
pp. 24-27
Author(s):  
Е.В. Янченко ◽  
А.В. Янченко ◽  
М.И. Иванова ◽  
Г.В. Ткаченко ◽  
К.В. Порвалов
Keyword(s):  
Potassium Permanganate ◽  
Maximum Yield ◽  
Storage Conditions ◽  
Perishable Products ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Plastic Bags ◽  
Ma Packaging ◽  
Biochemical Quality

Кориандр овощной, как и все зеленные культуры, относится к скоропортящейся продукции, которая быстро теряет свои товарные качества. Для продления срока хранения зелени кориандра необходим альтернативный способ хранения. В 2020–2021 годах проведены исследования по изучению влияния упаковочных материалов (в том числе пакетов Xtend израильской компании StePac, создающих модифицированную атмосферу), используемых в комплексе с абсорбером этилена (саше) на основе перманганата калия Save Fresh, на изменение органолептических и биохимических показателей качества кориандра овощного сорта Бородинский при различных условиях хранения. Свежие листья кориандра упаковывали в полиэтиленовые пакеты плотностью 15 и 35 мкм, размером 36×25 см и массой 300 г и в пакеты Xtend, размером 66×54 см и массой 800 г. Контролем служили образцы, уложенные в открытый полимерный ящик. Хранили продукцию в течение пяти суток при температуре 10–12 °С, 14 суток при температуре 4–6 °С и 21 сутки при температуре 1–3 °С в холодильной камере с контролируемыми условиями. Относительная влажность воздуха – 90±3%. Максимальный выход товарной продукции кориандра отмечен при использовании упаковки Xtend МА/МВ с абсорбером этилена Save Fresh: при хранении в течение 5 суток при температуре 10–12 °C – 95,7%, 14 суток при 4–6 °C – 94,3%, 21 суток при 1–3 °С – 91,7%. Максимальное сохранение витамина С в продукции зафиксировано в варианте с Xtend-упаковкой – 33,8 мг% при показателе 40,1 мг% сразу после срезки зелени. Использование Xtend-упаковки израильской фирмы StePac, создающей модифицированную атмосферу/модифицированную влажность вместе с абсорбером этилена на основе перманганата калия Save Fresh, позволяет снизить потери и обеспечить сохранение качества зелени кориандра овощного сорта Бородинский в процессе транспортировки, хранения и реализации. Cilantro, like all green crops, refers to perishable products that quickly lose their marketable qualities. To extend the shelf life of cilantro greens, an alternative storage method is needed. In 2020–2021, studies were conducted to study the influence of packaging materials (including Xtend packages of the Israeli company StePac, which create a modified atmosphere) used in combination with an ethylene absorber (sachet) based on potassium permanganate Save Fresh, on the change in organoleptic and biochemical quality indicators of cilantro of the vegetable variety Borodinsky under various storage conditions. Fresh cilantro leaves were packed in plastic bags with a density of 15 and 35 microns, a size of 36×25 cm and a weight of 300 g and the Xtend packages, measuring 66×54 cm and weighing 800 g. The samples placed in an open polymer box served as a control. The products were stored for five days at a temperature of 10–12 °C, 14 days at a temperature of 4–6 °C and 21 days at a temperature of 1–3 °C in a refrigerator with controlled conditions. The relative humidity of the air is 90±3%. The maximum yield of commercial cilantro products is noted when using Xtend MA packaging/MH with an ethylene absorber Save Fresh: when stored for 5 days at a temperature of 10–12 °C – 95.7%, 14 days at 4–6 °C – 94.3%, 21 days at 1–3 °C – 91.7%. The maximum preservation of vitamin C in products is recorded in the Xtend packaging variant – 33.8 mg% with an indicator of 40.1 mg% immediately after cutting the greens. The use of Xtend packaging from the Israeli company StePac, which creates a modified atmosphere/modified humidity, together with an ethylene absorber based on potassium permanganate Save Fresh, allows you to reduce losses and ensure the preservation of the quality of cilantro greens of the Borodinsky vegetable variety during transportation, storage and sale.

scholarly journals Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

2020 ◽  
Vol 12 (18) ◽  
pp. 7547 ◽  
Author(s):  
Rabia Kanwal ◽  
Hadeed Ashraf ◽  
Muhammad Sultan ◽  
Irrum Babu ◽  
Zarina Yasmin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Overall Acceptability ◽  
Reduce Weight Loss ◽  
The Individual

Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C.

Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish

1997 ◽  
Vol 60 (11) ◽  
pp. 1358-1363 ◽  
Author(s):  
PING CAI ◽  
MARK A. HARRISON ◽  
YAO-WEN HUANG ◽  
JUAN L. SILVA
Keyword(s):  
Channel Catfish ◽  
Clostridium Botulinum ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Storage Conditions ◽  
Mouse Bioassay ◽  
Modified Atmosphere ◽  
Oxygen Barrier ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Channel catfish were inoculated with 3 to 4 log spores/g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070) and were packaged with an oxygen-permeable overwrap, in an oxygen-barrier bag with a modified atmosphere of CO2-N2 (80:20) or in a master bag with the same modified atmosphere. Packaged fish were stored at either 4°C and sampled at intervals over 30 days or at 10°C and sampled at intervals over 12 days. An additional master bag treatment in which overwrap-packaged catfish was stored first at 4°C, then removed from the master bags and stored at 10°C, was sampled at intervals over 18 days. Toxin production was evaluated using the mouse bioassay. Aerobic psychrotrophic and anaerobic populations were enumerated, and product spoilage characteristics were noted. Under abusive storage conditions of 10°C, there was no difference among the potential for toxin production in the packaged fish, with botulinum toxin detected on fish from each package type by day 6. At 4°C, toxin production was detected on day 9 in the overwrapped packages, while it was on day 18 in the modified atmosphere packaging. No toxin was found in the master bags held continually at 4°C. Toxin was detected on day 18 from samples initially held at 4°C in the master bag and subsequently held at 10°C. Spoilage preceded toxin production for samples stored at 4°C for each type of packaging. At 10°C, spoilage and toxin detection times coincided.

scholarly journals The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packagingtitle not given

2020 ◽  
Vol 38 (No. 2) ◽  
pp. 103-108 ◽  
Author(s):  
Shaohua Xing ◽  
Xiaoshuan Zhang ◽  
Hansheng Gong
Keyword(s):  
Sweet Cherry ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Soluble Solids ◽  
Storage Device ◽  
Modified Atmosphere ◽  
Quality Change ◽  
Sweet Cherries

The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from –1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular, the 10% CO2 group could reduce rotting rate, maintain firmness, delay the change of soluble solids and vitamin C, reduce the activity of polyphenol oxidase and peroxidase. This group always had good firmness, nutrition and taste after 120 days of storage. So the 10% CO2 concentration provides suitable gas storage conditions of sweet cherries in modified atmosphere packaging.<br /><br />

scholarly journals Effect of modified atmosphere packaging on quality of Barhi dates at Khalal stage

2020 ◽  
Vol 9 ◽  
Author(s):  
Hayder Jumaah Al-Kaabi
Keyword(s):  
Weight Loss ◽  
Minimum Weight ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Sweet Taste ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Short Period ◽  
Short Time ◽  
Air Control

Barhi Dates are an important food and often consumed and sold in the market during the stage Khalal, when the colour is yellow and their taste is sweet with the disappearance of their astringent taste. During the Khalal stage, these dates become physiologically mature with gives the sweet taste. For this reason, they are sold and consumed in a short period of time before these fruits turn into Rutab, a stage at which they lose that distinguishing characteristic. The high moisture, rapid ripening, and delays in transportation or improper storage conditions quickly result in Rutab stage. Thus The Khalal stage lasts for a short time until the fruits get ripe. In the present study, Barhi Khalals were packaged in air (control) and by two types of modified atmosphere packaging: MAP A (5% O2+ 20% CO2 and 75% N2) and MAP B (40% O2+ 20% CO2 and 40% N2). Afterwards, all samples were stored at 5°C for 30 days. On days zero, 10, 20 and 30 of storage, the fruits were evaluated in terms of the changes in the quality indices of weight loss, colour, Total Soluble Solids (TSS), and firmness of the fruits and sensory features. The results showed that the minimum weight loss was 0.45% in modified atmosphere packaging, especially with MAP A and the minimum increase in the TSS was 37.35 Brix° after 30 days of the storage. On the other hand, the results for firmness, colour, and sensory evaluation were better with control packaging.

scholarly journals The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

10.5219/1530 ◽  
2021 ◽  
Vol 15 ◽  
pp. 83-94
Author(s):  
Özlem Kizilirmak Esmer ◽  
Erinç Koçak ◽  
Aslı Şahiner ◽  
Can Türksever ◽  
Pinar Akin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Polymeric Materials ◽  
Packaging Material ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging Design ◽  
High Respiration Rate ◽  
Fresh Cut

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

scholarly journals The influence of packaging materials protective properties and applying modified atmosphere on packed dried apricot quality changes

2014 ◽  
Vol 68 (3) ◽  
pp. 289-295 ◽  
Author(s):  
Dobrila Randjelovic ◽  
Vera Lazic ◽  
Aleksandra Tepic ◽  
Ivana Mosic
Keyword(s):  
Water Content ◽  
Storage Period ◽  
Barrier Properties ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Quality Changes ◽  
Atmospheric Conditions ◽  
Polyphenol Content ◽  
Protective Properties ◽  
Made In

The influence of protective properties of packaging materials and modified atmosphere on quality changes of dried apricot is shown in this paper. In our investigation, we used four different characteristic combinations of packaging materials with different barrier properties for packaging of dried apricot: polyester-polyethylene (PET/PE), paper-polyethylene (PAP/PE), paper-aluminum-polyethylene (PAP/Al/PE), polyester-aluminum-polyethylene (PET/Al/PE) and two different atmospheric conditions: normal and modified. Modified atmosphere was made in laboratory conditions: CO2 about 30%, N2 about 60%, and the rest is O2. Over the 12-month storage period, the changes in the water content, water activity (aw) and overall polyphenol content were monitored in the packed product.

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