Combined effects of natural substances and modified atmosphere packaging on reducing enzymatic browning and postharvest decay of longan fruit

2019 ◽  
Vol 55 (2) ◽  
pp. 500-508 ◽  
Author(s):  
Muhammad Rafiullah Khan ◽  
Wannee Chinsirikul ◽  
Amporn Sane ◽  
Vanee Chonhenchob
Keyword(s):  
Modified Atmosphere Packaging ◽  
Enzymatic Browning ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Postharvest Decay ◽  
Natural Substances

Combined effects of ozone sterilization and modified atmosphere packaging on the qualities of Sinonovaculla constricta Lamark

2012 ◽  
Vol 35 (6) ◽  
pp. 954-960
Author(s):  
Chao ZHANG ◽  
Jian-rong LI ◽  
Xue-peng LI ◽  
Jun-li ZHU ◽  
Yong-ji LIU ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Combined Effects

Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices

2014 ◽  
Vol 154 ◽  
pp. 255-261 ◽  
Author(s):  
Celale Kirkin ◽  
Blagoj Mitrevski ◽  
Gurbuz Gunes ◽  
Philip J. Marriott
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Combined Effects

Combined Effects of Modified Atmosphere Packaging and Thymol for Prolonging the Shelf Life of Caprese Salad

2007 ◽  
Vol 70 (3) ◽  
pp. 722-728 ◽  
Author(s):  
ANTONIO BEVILACQUA ◽  
MARIA ROSARIA CORBO ◽  
MILENA SINIGAGLIA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Mozzarella Cheese ◽  
Natural Microflora ◽  
Kinetics Of

The aim of this study was to investigate the influence of packaging atmosphere and a thymol dipping solution on the shelf life of caprese salad. Caprese salad was prepared with sliced tomatoes and mozzarella cheese. The samples were pretreated by dipping in a 400-ppm thymol solution and then packaged under air or under a modified atmosphere (65% N2, 30% CO2, and 5% O2). Changes in natural microflora of mozzarella and tomato, the O2 and CO2 in the head space, pH, and sensory characteristics were monitored during storage. The combination of the thymol dip and the modified atmosphere decreased the coliform populations in caprese salad from 5.65 to 4.23 log CFU·g−1 and extended the shelf life from 3.77 to 12 days. A decrease in the concentration of Pseudomonadaceae from 7.03 to 5.09 log CFU·g−1 was observed, and the lag phase was prolonged to approximately 3 days. The combination of the modified atmosphere and thymol did not affect the growth kinetics of lactic acid bacteria and enterococci, thus preserving the function of mozzarella cheese in the salad.

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