Improvement of Table Grapes Quality and Safety by the Combination of Modified Atmosphere Packaging (MAP) and Eugenol, Menthol, or Thymol

2005 ◽  
Vol 53 (19) ◽  
pp. 7458-7464 ◽  
Author(s):  
Juan Miguel Valverde ◽  
Fabián Guillén ◽  
Domingo Martínez-Romero ◽  
Salvador Castillo ◽  
María Serrano ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Table Grapes

scholarly journals Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1947-1952 ◽  
Author(s):  
Liping Kou ◽  
Yaguang Luo ◽  
Wu Ding ◽  
Xinghua Liu ◽  
William Conway
Keyword(s):  
Water Treatment ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Modified Atmosphere ◽  
Hot Water Treatment ◽  
Table Grapes ◽  
Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

scholarly journals APPLICATION OF MODIFIED ATMOSPHERE PACKAGING AND HUMIDITY CONTROL TO EXTEND THE STORAGE LIFE OF GRAPE VARIETIES GROWN IN EASTERN UNITED STATES - A COMPARATIVE STUDY

HortScience ◽  
1990 ◽  
Vol 25 (9) ◽  
pp. 1139d-1139
Author(s):  
Albert F. Elboudwarej ◽  
Robert C. Herner
Keyword(s):  
United States ◽  
Relative Humidity ◽  
Modified Atmosphere Packaging ◽  
Table Grape ◽  
Modified Atmosphere ◽  
Eastern United States ◽  
General Acceptance ◽  
Table Grapes ◽  
Grape Varieties ◽  
Storage Characteristics

In 1987, 1988, and 1989, the behavior of four different table grape varieties including Alden, Concord, Himrod, and Vanessa were studied during storage at 0°C.The first objective of our study was to determine the behavior of table grapes in modified atmosphere packages in terms of general acceptance. After three years of experimenting with these three films we were able to obtain a modified atmosphere of about 3% O2 and 10-15% CO2 at 0°C using a 3 mil thickness LDPE.Our second objective was to use moisture absorbents as a means of reducing the relative humidity inside the void volume of a package by the inclusion of different desiccants in the package to establish a desirable relative humidity.Examining different storage characteristics, our data showed that `Himrod', `Vanessa', and `Concord' grape clusters stored in the presence of KNO3 and KCl had better quality compared to grape clusters stored in the presence of other sorption compounds or controls with no sorbants.

scholarly journals A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

2021 ◽  
Vol 18 (18) ◽  
pp. 9789
Author(s):  
Ana Isabel Nájera ◽  
Sonia Nieto ◽  
Luis Javier R. Barron ◽  
Marta Albisu
Keyword(s):  
Shelf Life ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Maturation Period ◽  
Potential Health ◽  
Light Pulses ◽  
Product Presentation

Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.

scholarly journals Effects of Modified Atmosphere Packaging on Quality and Safety of Fresh Meat

2017 ◽  
Vol 2 (2-4) ◽  
Author(s):  
Slavica Grujić ◽  
Radoslav Grujić ◽  
Karmela Kovačić
Keyword(s):  
Shelf Life ◽  
Food Packaging ◽  
Sensory Quality ◽  
Food Additives ◽  
Modified Atmosphere Packaging ◽  
Modern Technology ◽  
Modified Atmosphere ◽  
Quality And Safety ◽  
Fresh Meat ◽  
The Moment

Consumers today expect long shelf life of food products as well as good nutritive and sensory quality and safety. The objective of this study was to review available published researches related to maintenance of fresh red meat quality and safety using packing gases as food additives. Sensory quality and especially colour of meat are the most important indicators for freshness at the moment of purchasing. Recent advances in modified atmosphere packing have focused on finding the best gas mixture that keep fresh meat initial colour, its stability, and shelf life of product, to minimize microorganisms growth, lipid oxidation and provide product safety. To fulfill these goals, food industry developed modern technology of using modified atmosphere for food packaging.

scholarly journals The Effect of Ethanol Dip and Modified Atmosphere on Prevention of Botrytis Rot of Table Grapes

2005 ◽  
Vol 15 (2) ◽  
pp. 284-291 ◽  
Author(s):  
Amnon Lichter ◽  
Yohanan Zutahy ◽  
Tatiana Kaplunov ◽  
Nehemia Aharoni ◽  
Susan Lurie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Free Water ◽  
Ambient Air ◽  
Gray Mold ◽  
Prolonged Storage ◽  
Limiting Factor ◽  
Modified Atmosphere ◽  
Commercial Practice ◽  
Advantages And Disadvantages ◽  
Table Grapes

Grape (Vitis vinifera) storage requires stringent control of gray mold caused by Botrytis cinerea. The commercial practice is dependent on sulfur dioxide (SO2) as a fumigant, which is applied by various means with well-known advantages and disadvantages. Many alternative technologies were developed over the years, most of them with limited efficacy or applicability. Modified atmosphere of table grapes suffers from a narrow threshold between control of gray mold and damage to the berries and stems due to high level of carbon dioxide (CO2) within the film-enclosed package. We demonstrated in the past that dipping table grapes in ethanol after harvest has a very pronounced effect on prevention of decay. However, ethanol does not leave a protective residue within the grapes, so it is not expected to prevent latent infections from developing decay nests during prolonged storage. However, if grapes of cultivar Superior were treated with ethanol and then subjected to a modified atmosphere using plastic films (Xtend), we achieved an additive effect and observed persistent control of gray mold without injury to the grapes. The advantage of this plastic film was mainly in its water conductance, which prevented accumulation of free water that is often the limiting factor in modified atmosphere packaging. This combination results in greater decay control, which is a prerequisite for commercial applicability. If undesired aftertaste did develop within the fruit due to the modified atmosphere, 1 day of exposure to ambient air was sufficient to dissipate it.

Modified atmosphere packaging and ethanol vapor to control decay of ‘Red Globe’ table grapes during storage

2012 ◽  
Vol 63 (1) ◽  
pp. 98-106 ◽  
Author(s):  
Elif Candir ◽  
Ahmet Erhan Ozdemir ◽  
Onder Kamiloglu ◽  
Emine Mine Soylu ◽  
Ramazan Dilbaz ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Ethanol Vapor ◽  
Modified Atmosphere ◽  
Table Grapes
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