Thermal treatment and modified atmosphere packaging delay chilling injury and preserve the quality of cactus stems (Opuntia ficus-indicaMill.) cv Atlixco

2019 ◽  
Vol 43 (3) ◽  
pp. e12773
Author(s):  
Lizette L. Rodríguez-Verástegui ◽  
Juliana Osorio-Córdoba ◽  
Fernando Díaz de León-Sánchez ◽  
Ana M. López-Ramos ◽  
Blanca R. Pérez-Salvador ◽  
...  
Keyword(s):  
Thermal Treatment ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

Effects of modified atmosphere packaging (MAP) on microbiological and sensory quality of ackee fruit arils (Blighia sapida Köenig) stored under refrigerated regimes

2017 ◽  
Vol 2 (1) ◽  
pp. 12-21 ◽  
Author(s):  
Kaytana Morgan ◽  
Noureddine Benkeblia
Keyword(s):  
Sensory Quality ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Aerobic Bacteria ◽  
Modified Atmosphere ◽  
Weight Losses ◽  
Oriented Polypropylene ◽  
Sensory Qualities ◽  
Blighia Sapida

Abstract In this study, we investigated the effects of two modified atmosphere packaging films [Osmolux (Osx) and Oriented PolyPropylene (OPP)] on the microbiological and the sensory qualities of ackee fruit (Blighia sapida Köenig) arils stored during eight days under two refrigerated temperatures, 5 ±1°C and 10 ±1°C. The control samples of ackee arils were packaged in a macro-perforated highdensity polypropylene film (MP). The results showed that mesophilic aerobic bacteria (MAB), yeasts and moulds were lower under OPP, although MAB of MP was lower at 5°C. At 10°C, the pH of the ackee arils stored in Osx and OPP did not vary significantly, but the pH ofMP showed an increase from 5.32 to 5.95 and 5.83 at 5°C and 10°C, respectively. Results also showed that under OPP, weight losses were lower and averaged 0.12%and 0.19%after eight days storage at 5°C and 10°C, respectively, while the sensory quality attributes were preserved up to six days. Conclusively, OPP showed better attributes for MAP storage of ackee arils under refrigerated temperatures, although none of the two films were effective to reduce the chilling injury after the eight days storage.

scholarly journals Extension of the Postharvest Life of Nectarine Using Modified Atmosphere Packaging and Potassium Permanganate Treatment

2018 ◽  
Vol 6 (10) ◽  
pp. 1362
Author(s):  
Erdinc Bal
Keyword(s):  
Potassium Permanganate ◽  
Fruit Quality ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Modified Atmosphere

The effects of combinations of modified atmosphere packaging (MAP) with potassium permanganate (KMnO4) based ethylene scrubbers on the storage life and fruit quality of nectarine (Prunus persica cv. Bayramiç Beyazı) were investigated. Three different types of ethylene sachets (contained 3, 7 and 10 g KMnO4) were used and placed beside fruits in polypropylene baskets then lined with MAP. Fruits were stored at 0-1°C and 90% relative humidity throughout 40 day. During the cooling storage period, O2 and CO2 percentage in MAP, fruit firmness, total soluble solids, titratable acidity, ascorbic acid, total flavonoid content, total phenolic content, total antioxidant content and chilling injury (CI) were determined at 10 day interval. KMnO4 treated fruits had shown delayed ripening, reduced respiration and retained of higher firmness. As the dose of KMnO4 treatment increased, it was determined more positive effect on fruit quality. 10 g KMnO4 treatment was most effective in the retention of higher biochemical compounds and inhibition of CI symptoms. The results indicate that KMnO4 treatment, as well as MAP application, should be highly recommended for retaining the fruit quality of cold-stored ‘Bayramiç Beyazı’ nectarines and fruits treated with 10 g doses of KMnO4 could be stored for 40 days with good quality.

scholarly journals Modified Atmosphere and Humidity Film Prevents Browning and Improves Quality of Oriental Melons

2020 ◽  
Author(s):  
Me-Hea Park ◽  
Eun-Ha Chang ◽  
Chang Min-Sun ◽  
Hae-Jo Yang ◽  
Jung-Soo Lee ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Summer Season ◽  
Modified Atmosphere ◽  
Display Condition ◽  
Browning Index ◽  
Co2 Levels ◽  
Retail Display

Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4℃ is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4℃ and 10℃ for 14 days and under retail display conditions at 20℃. The O2 concentrations in PE packages stored at 4℃ and 10℃ ranged from 17.4–18.5%, whereas those in XF packages were reduced to 16.3–16.6%. The CO2 content of XF package (4.2–4.6%) was higher than that of PE package (1.4–1.9%) stored at 4℃ or 10℃. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10℃ for 14 days and under retail display conditions at 20℃. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4℃, and this observation was maintained at the retail display condition at 20℃. The enhanced CO2 levels, reduced O2 levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms and improved the marketability and shelf life of oriental melons.

scholarly journals Effects of modified atmosphere packaging on ripening of 'Douradão' peach related to pectolytic enzymes activities and chilling injury symptoms

2011 ◽  
Vol 33 (4) ◽  
pp. 1084-1094 ◽  
Author(s):  
Ligia Regina Radomille de Santana ◽  
Benedito Carlos Benedetti ◽  
José Maria Monteiro Sigrist ◽  
Hélia Harumi Sato
Keyword(s):  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Pectin Methylesterase ◽  
Modified Atmosphere ◽  
Enzymes Activities ◽  
Ldpe Film ◽  
Pectolytic Enzymes ◽  
Cell Wall Enzymes

The present study evaluated the effects of modified atmosphere packaging on inhibition of the development of chilling injury symptoms in 'Douradão' peach after cold storage and the possible involvement of cell wall enzymes. Fruits were harvested at the middle stadium of ripening, packed in polypropylene trays and placed inside low density polyethylene (LDPE) bags (30, 50, 60 and 75 µm of thickness) with active modified atmosphere (10 kPa CO2 + 1.5 kPa O2, balance N2). The following treatments were tested: Control: peaches held in nonwrapped trays; MA30: LDPE film - 30 µm; MA50: LDPE film - 50 µm; MA60: LDPE film - 60 µm and MA75: LDPE film - 75 µm. Fruits were kept at 1±1ºC and 90±5% relative humidity (RH) for 28 days. After 14, 21 and 28 days, samples were withdrawn from MAP and kept in air at 25±1ºC and 90±5% RH for ripening. On the day of removal and after 4 days, peaches were evaluated for woolliness incidence, pectolytic enzymes activities. The respiratory rate and ethylene synthesis were monitored during 6 days of ripening. The results showed that MA50 and MA60 treatments had positive effect on the inhibition of the development of woolly texture and reduced pectin methylesterase activity on the ripe fruits, keeping good quality of 'Douradão' peach during 28 days of cold storage. The treatments Control, MA30 and MA75 showed higher woolliness incidence and did not present marketable conditions after 14 days of cold storage.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

2021 ◽  
Author(s):  
Md. Azizul Haque ◽  
Md. Asaduzzaman ◽  
Md. Sultan Mahomud ◽  
Md. Rizvi Alam ◽  
Alin Khaliduzzaman ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
High Carbon ◽  
Modified Atmospheric Packaging ◽  
Iceberg Lettuce ◽  
Microbial Development ◽  
Fresh Cut ◽  
Intact Surface

AbstractFresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽  
2012 ◽  
Vol 15 (2) ◽  
pp. 203-208 ◽  
Author(s):  
Dilip Kumar ◽  
Jarnail Singh ◽  
D. R. Rai ◽  
Mahesh Kumar ◽  
S. Bhatia
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Keeping Quality

Modified atmosphere packaging improved quality of kohlrabi stems

LWT ◽  
2007 ◽  
Vol 40 (3) ◽  
pp. 397-403 ◽  
Author(s):  
Víctor H. Escalona ◽  
Encarna Aguayo ◽  
Francisco Artés
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

scholarly journals Effect of Modified Atmosphere Packaging on Postharvest Quality of Kohlrabi

2014 ◽  
Vol 32 (5) ◽  
pp. 655-665 ◽  
Author(s):  
Me-Hea Park ◽  
Ji-Weon Choi ◽  
Yong-Bum Kim ◽  
Myeong-Hae Kim ◽  
Hee-Yeon Won ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Postharvest Quality ◽  
Modified Atmosphere
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