scholarly journals Effect of Package Film on the Quality of Postharvest Chinese Toon Tender Shoots Storage

2017 ◽  
Vol 2017 ◽  
pp. 1-6 ◽  
Author(s):  
Yongqing Zhu ◽  
Jia Gao
Keyword(s):  
Product Quality ◽  
Transmission Rate ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Oxygen Transmission Rate ◽  
Toona Sinensis ◽  
Young Leaves ◽  
Storage Products ◽  
Polyethylene Bags

The young leaves and shoots of the Toona sinensis (A. Juss.) Roem. tree, called Chinese toon, are commonly eaten as a vegetable in China. This study was conducted to develop a modified atmosphere packaging (MAP) system for Chinese toon tender shoots and to evaluate the effect of film oxygen transmission rate (OTR) on package atmospheres and consequent product quality changes during storage. Fresh precooled Chinese toon tender shoots (25±0.5 g each) were packaged in sealed 10 cm × 15 cm polyethylene bags prepared with films of OTRs of 8.0, 11.6, 16.6, 21.4, or 29.5 pmol s−1 m−2 Pa−1 and stored at 4±0.5°C for 25 days. Evaluations included package atmospheres, tissue electrolyte leakage, color, and sensory attributes (overall visual quality, off-odor, texture, and marketability). Results indicated that the OTR of the package film significantly (P<0.05) affected package headspace gas composition, a⁎, hue angles, product quality, and shelf-life, under the tested package configurations and storage conditions. Packages with film OTR of 21.4 pmol s−1 m−2 Pa−1 attained stable O2 (8.4–10.0 kPa) and CO2 (2.2–3.0 kPa) levels by day 10, which were maintained through the end of storage; products stored in these packages maintained freshness with high overall quality scores.

Storage Conditions and Microbial Quality of Smoked Dry Herring in Ghana

1991 ◽  
Vol 54 (7) ◽  
pp. 557-559 ◽  
Author(s):  
JOHN Y. LU ◽  
RALPHENIA D. PACE ◽  
WISDOM D. PLAHAR
Keyword(s):  
Staphylococcus Aureus ◽  
Ambient Temperature ◽  
Storage Conditions ◽  
Microbial Quality ◽  
Microbial Counts ◽  
Storage Losses ◽  
Microbial Profile ◽  
Polyethylene Bags ◽  
Very High

A microbial profile of smoked dry herring stored under various storage conditions for up to 6 months at ambient temperature was determined. The fish were stored in polyethylene bags, polyethylene bags with desiccant, the traditional oven storage, modified storage structure, and freezer (control) storage. The fish stored in polyethylene bags with or without desiccant spoiled rapidly. Microbial counts were also very high. The microbial counts of fish stored in the traditional oven and the modified structure were small, even less than that stored in freezer. The storage losses were only 4% for the modified structure while the traditional oven storage was 29%. The major pathogenic bacterium found in smoked dry herring was Staphylococcus aureus.

Effect of Deposition and Storage Conditions on the Gas Permeability of SiOx Thin Films

2013 ◽  
Vol 378 ◽  
pp. 248-252
Author(s):  
Kobayashi Toshiro ◽  
Kamikawa Susumu ◽  
Itou Yoshifumi ◽  
Kanematsu Hideyuki ◽  
Utsumi Yuichi
Keyword(s):  
Gas Permeability ◽  
Transmission Rate ◽  
High Capacity ◽  
Aging Treatment ◽  
Storage Conditions ◽  
Vacuum System ◽  
Chamber Pressure ◽  
Operating Pressure ◽  
Oxygen Transmission Rate ◽  
Over Time

SiOx films (80 nm thick) were vacuum deposited onto a 25-μm-thick polyethylene terephthalate (PET) substrate under various conditions. The effects of chamber pressure, evaporating temperature, and chamber gas composition on the time evolution of the oxygen transmission rate (OTR) were investigated together with changes in the films composition. It was found that the OTR decreases over time when the films are left in air, the rate of the decrease being greater at higher pressures during the formation of the films. However, if the pressure is too high, the OTR immediately reaches a high value after evaporation and does not decrease over time, not even if the films are left in air for a week. It is possible to obtain acceptable low OTR values by employing a moderate operating pressure, a suitable evaporating temperature, and an aging treatment after deposition without using a high-capacity vacuum system and without heat damage of the plastic film substrate.

scholarly journals Effect of Packaging Films on the Quality of Canola Oil under Photooxidation Conditions

2015 ◽  
Vol 2015 ◽  
pp. 1-6 ◽  
Author(s):  
Hao Sun ◽  
Li-xin Lu ◽  
Chang-feng Ge ◽  
Ya-li Tang
Keyword(s):  
Peroxide Value ◽  
Canola Oil ◽  
Transmission Rate ◽  
Zero Order ◽  
Order Kinetic ◽  
High Concentration ◽  
Packaging Films ◽  
Oxygen Transmission Rate ◽  
Oxygen Transmission

The objective of this study was to evaluate the influence of packaging films on the quality of canola oil which contains high concentration of fat under photooxidation condition and get the oxidation kinetics based on measuring the oxidation intensities including peroxide value, hexanal, and photosensitizer (chlorophyll). The canola oil was packaged by PET/CPP; KPET/PE was used for experiments. The change of light and oxygen transmission rate (OTR) of PET/CPP which was considered as the typical fatty foods packaging film under different light intensities was also tested. The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; also the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; however package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films. The degradation of chlorophyll fitted the first order kinetic and decreased quickly under light but was almost independent of OTR of transparent packaging material. Light reduced the oxygen barrier properties of the films, which should be considered as the photooxidation condition (and the photooxidation condition thus should be considered).

scholarly journals Package Atmosphere Affects Postharvest Biology and Quality of Fresh-cut Cilantro Leaves

HortScience ◽  
2004 ◽  
Vol 39 (3) ◽  
pp. 567-570 ◽  
Author(s):  
Yaguang Luo ◽  
James L. McEvoy ◽  
Marian R. Wachtel ◽  
Ji Gang Kim ◽  
Yun Huang
Keyword(s):  
Electrolyte Leakage ◽  
Transmission Rate ◽  
Storage Period ◽  
Visual Quality ◽  
Storage Condition ◽  
Modified Atmosphere ◽  
Oxygen Transmission Rate ◽  
Fresh Cut ◽  
Over Time

Experiments were conducted to develop a modified atmosphere packaging system for fresh-cut cilantro (Coriandrum sativum L.) leaves, and to determine the effect of package film oxygen transmission rate (OTR) on package atmosphere and the consequence on quality and microbiology of the product. Package film OTR significantly (P < 0.001) influenced the package atmospheres and the resultant postharvest physiology and quality of fresh-cut cilantro leaves under the tested package configuration (bag size 19 × 22 cm, product fill weight 85 g/bag) and storage condition (0 °C). Oxygen and carbon dioxide levels of the packages prepared with 3500 mL·d-1·m-2 OTR films equilibrated at 1.5 to 2.3 kPa and 3.6 to 4.1 kPa, respectively, on day 3 and maintained this level throughout the storage. The gas compositions of the packages with 6200 mL·d-1·m-2 OTR films showed a similar trend, except they equilibrated at a higher O2 (3.6 to 5.6 kPa) and lower CO2 (2.7 to 3.3 kPa) level. Fresh-cut cilantro leaves in both packages exhibited the highest tissue integrity as evidenced by the lowest tissue electrolyte leakage, with high overall visual quality scores (like moderately to like very much) at the end of 14 days storage. However, atmospheres in 1700 mL·d-1·m-2 OTR film packages displayed a rapid depletion of O2 and accumulation of CO2, with essentially no O2 (≈0.02 kPa) and high CO2 (7.7 to 9.0 kPa) levels inside the packages from day 6 until the end of storage. A rapid increase in tissue electrolyte leakage was observed in cilantro leaves in these packages starting on day 6, increasing 6-fold at the end of the storage period. Products in these packages developed a strong off-odor, accompanied by a rapid loss of typical aroma and overall visual quality, with an unacceptable quality rating at the end of storage (dislike slightly). Samples packaged in perforated bags (without modified atmosphere) lost moisture over time, and small numbers of wilted leaves were seen. There was a slow but significant (P < 0.001) increase in aerobic organisms over time with no significant (P > 0.05) difference among treatments. There was an increase in anaerobic microorganisms on cilantro leaves packaged in 1700 mL·d-1·m-2 OTR film, although only ≈0.5 log cfu/g difference was observed among the treatments and over time.

scholarly journals Determination and Improvement of the Postharvest Storability of Little Mallow (Malva Parviflora L.): A Novel Crop for a Sustainable Diet

HortScience ◽  
2020 ◽  
Vol 55 (8) ◽  
pp. 1378-1386 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Chunpeng Wan
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Hot Water ◽  
Storage Duration ◽  
Suitable Heat Treatment ◽  
Sustainable Diet ◽  
Different Temperatures ◽  
Malva Parviflora ◽  
Favorable Conditions

Little mallow (Malva parviflora L.) has been traditionally used as an alternative food source. To the authors’ knowledge, there is no available published information about the postharvest storability of little mallow. This study was conducted in three steps. It aimed to determine the postharvest storability of little mallow leaves and to improve its storability using different strategies. First, the effects of four different storage conditions on the storability of little mallow leaves were tested to determine the most favorable conditions for further studies: 5 ± 1 °C and 95% relative humidity (RH); 9 ± 1 °C and 95% RH; 13 ± 1 °C and 95% RH; and 24 ± 1 °C and 55% RH as control. Preliminary experiments suggested that the best temperature and RH combination is 9 ± 1 °C and 95% RH. Hence, the effects of hot water dipping (HWD) were tested at three different temperatures (40, 45, and 50 °C) for two different durations (60 and 120 seconds); the results suggested that the 40 °C treatment is the most suitable heat treatment for improving the storability of mallow. The final experiments were conducted with 15 different treatments, including HWD, eco-friendly edible bio-materials, modified atmosphere packaging, and ultraviolet radiation. Results showed that low-density polyethylene (LDPE) (60 × 60 cm; thickness, 50 μ) and polypropylene (PP) (35 × 50 cm; thickness, 35 μ) packaging provide the highest efficacy for preserving overall quality. The edible quality of little mallow can be extended to 15 days with PP and 12 days with LDPE. However, both materials caused an abnormal odor after that time. Further studies involving additional edible coatings are necessary to determine if the storage duration of little mallow leaves could be extended.

Physicochemical Properties and Antioxidants Capacity of Baby Leaf Lettuce Influence by Modified Atmosphere Packaging

2019 ◽  
Author(s):  
Mohammad Zahirul Islam ◽  
Young-Tack Lee ◽  
Mahmuda Akter Mele ◽  
In-Lee Choi ◽  
Ho-Min Kang
Keyword(s):  
Physicochemical Properties ◽  
Antioxidant Capacity ◽  
Foreign Currency ◽  
Transmission Rate ◽  
Modified Atmosphere Packaging ◽  
Cold Chain ◽  
Modified Atmosphere ◽  
Anthocyanin Content ◽  
Oxygen Transmission Rate ◽  
Leaf Lettuce

Freshly harvested baby leaf lettuce (Lactuca sativa L. cv. &lsquo;Red romaine&rsquo;) leaves were packaged with 1,300, 20,000, 40,000, or 100,000 cc/m2 day atm oxygen transmission rate (OTR) packaging films as modified atmosphere packaging (MAP), as well as perforated film to store at 8 ℃ with 90% relative humidity in order to determine the suitable OTR film on the basis of physicochemical properties and antioxidant capacity. The results indicated that at 8 ℃, the 20,000 cc OTR film modified the atmosphere created in the package so that it consisted of 19.95 - 19.25% oxygen, 1.55 - 4.90% carbon dioxide, and 8.06 - 5.10 &micro;L/L ethylene. Changes in quality including weight loss, visual quality, chlorophyll, color (L*, a*, b*, chroma, and hue angle &ordm;h), and off-odor were the smallest in the 20,000 cc OTR film. The 20,000 cc OTR film also exhibited the highest shelf life at 30 days. The anthocyanin content was higher and the peroxidase, which indicates browning, was lower in the 20,000 cc OTR film compared to the other treatments. In the baby leaf lettuce, the antioxidant capacity was tested and determined with flavonoid, phenolic content, DPPH (1,1-diphenyl-2-picrylhydrazyl) and total vitamin C, which all showed increased levels in the 20,000 cc OTR film. Therefore, the 20,000 cc OTR film as a MAP could be useful for the cold chain distribution of baby leaf lettuce for the purposes of maintaining the physicochemical properties and antioxidant capacity and earning foreign currency by satisfying consumers.

scholarly journals Effect of Cold Storage and Modified Atmosphere Packaging on Strawberry (Fragaria X Ananassa Duch.) cv. “Arben” Fruit Keeping Quality

2017 ◽  
Vol 14 (4) ◽  
pp. 1251-1258
Author(s):  
Taleb Rateb Abu-Zahra
Keyword(s):  
Cold Storage ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Storage Conditions ◽  
Fragaria X Ananassa ◽  
Modified Atmosphere ◽  
Storage Method ◽  
Fruit Decay ◽  
Storage Methods

ABSTRACT: Strawberry is one of the most popular fruits worldwide. Therefore, it is important to maintain its supply and freshness and potency guaranteed from the farms to the point of consumption. Strawberries spoil rapidly and the quality changes with storage delays. However, little is known about the effect of storage methods on the changes of its quality. In this study, two storage methods; Cold Storage (CS) and Modified Atmosphere Packaging (MAP) were investigated to see how it will maintain its quality. Results obtained showed that storage method has an effect on keeping its quality, and it proved that MAP is the acceptable storage method because it kept on strawberry quality, extended storage period, and decreased weight loss, in contrast, showed the highest fruit decay, in compare to the cold stored fruits. And that means; MAP can be useful supplements to provide optimum storage conditions (temperature and relative humidity) and maintain the quality of fresh strawberry fruits after harvest.

Influence of Quercus petraea Liebl. wood structure on the permeation of oxygen through wine barrel staves

Holzforschung ◽  
2019 ◽  
Vol 73 (9) ◽  
pp. 859-870 ◽  
Author(s):  
Ignacio Nevares ◽  
Maria del Alamo-Sanza ◽  
Víctor Martínez-Martínez ◽  
María Menéndez-Miguélez ◽  
Jan Van den Bulcke ◽  
...  
Keyword(s):  
Transmission Rate ◽  
Quercus Petraea ◽  
Natural Material ◽  
Oak Wood ◽  
Anatomical Characteristics ◽  
Oxygen Transmission Rate ◽  
Key Factor ◽  
X Ray Computed ◽  
Wood Grain

AbstractThe anatomical characteristics of oak wood, which is usually employed for making wine barrels, affect the properties of the wine, because these characteristics are related to the chemical compounds that can be potentially transferred to wine during the aging process. Grain, as the rate of tree growth, is the most commonly employed parameter to define the quality of the oak wood used in cooperage. Nevertheless, oxygen is a key factor in this process and there are few articles that evaluate the oxygen transmission rate (OTR) of the wood employed in cooperage. This work presents the evaluation of the anatomical characteristics of the French oak (Quercus petraeaLiebl.) measured with X-ray computed tomography and the OTR of 267 wood samples extracted from recently constructed wine barrels. This study demonstrates that the OTR is dependent on the anatomical features of oak wood, the first step to classify a natural material as wood for custom oxygenation barrel making. OTR cannot be determined from the wood grain or any other single property because it depends on the overall anatomical characteristics of each wood sample, the grain and the average earlywood and latewood width being the three parameters with a stronger correlation with the OTR.

scholarly journals Delayed Modified Atmosphere Packaging of Fresh-cut Romaine Lettuce: Effects on Quality Maintenance and Shelf-life

2005 ◽  
Vol 130 (1) ◽  
pp. 116-123 ◽  
Author(s):  
Ji Gang Kim ◽  
Yaguang Luo ◽  
Robert A. Saftner ◽  
Kenneth C. Gross
Keyword(s):  
Electrolyte Leakage ◽  
Modified Atmosphere Packaging ◽  
Ambient Air ◽  
Modified Atmosphere ◽  
Romaine Lettuce ◽  
Quality Maintenance ◽  
Oxygen Transmission Rate ◽  
Fresh Cut ◽  
Volatile Production

Fresh-cut tissues are subjected to severe injury during preparation that leads to increased respiratory activity and quality deterioration. Modified atmosphere packaging (MAP) has been used to maintain quality of fresh-cut produce, but O2 depletion and excessive CO2 accumulation can be injurious. This study was conducted to evaluate the effect of delayed packaging and MAP using two different oxygen transmission rate (OTR) films on quality maintenance and shelf stability of fresh-cut romaine lettuce (Lactuca sativa L.). Romaine lettuce leaves were cut, washed, dried, and placed for 0, 4, 8, and 12 hours at 5 °C in ambient air before packaging. Fresh-cut samples were placed into packages prepared from films having OTRs of 8.0 and 16.6 pmol·s-1·m-2·Pa-1, flushed with N2 to reach an initial headspace O2 level of 1.5 kPa O2, and stored at 5 °C for up to 14 days. Delayed packaging affected gas composition, fermentative volatile production, off-odor development, color, CO2 injury, and tissue electrolyte leakage. With increasing delay before packaging, fermentative volatile production, off-odor development, and CO2 injury progressively decreased and discoloration increased. The modified atmospheres obtained with 16.6 OTR film increased discoloration when present, and generally had less off-odor development and CO2 injury compared to MAP with 8.0 OTR film. Delayed packaging affected overall quality of fresh-cut romaine lettuce packaged with both films. A 12-hour delayed packaging into packages prepared from 8.0 OTR film maintained quality by inhibiting CO2 injury, off-odor development, and tissue electrolyte leakage. However, an 8-hour delayed packaging into packages prepared from 16.6 OTR film was better at maintaining the quality of fresh-cut romaine lettuce at 5 °C for 14 days. The results indicated that delayed packaging could be an alternative method to optimize or balance package O2 during suboptimal OTR film packaging conditions.

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