scholarly journals Responses of Horticultural Commodities to Low Oxygen: Limits to the Expanded Use of Modified Atmosphere Packaging

2000 ◽  
Vol 10 (3) ◽  
pp. 491-500 ◽  
Author(s):  
Randolph M. Beaudry
Keyword(s):  
Shelf Life ◽  
Physiological Responses ◽  
Modified Atmosphere Packaging ◽  
Visual Quality ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Packaging Films ◽  
Quality Maintenance ◽  
Physiological Processes

The application of low oxygen through modified atmosphere packaging (MAP) is a technique used successfully to preserve the visual quality of lettuce and some other commodities. The expansion of use of low O2 via MAP to preserve quality of most commodities is limited by technical difficulties achieving target O2 concentrations, adverse physiological responses to low O2, and lack of beneficial responses to low O2. Low O2 often is not used simply because the physiological responses governed by the gas are not limiting quality maintenance. For instance, shelf life may be governed by decay susceptibility, which is largely unaffected by low O2 and may actually be exacerbated by the conditions encountered in hermetically sealed packages. Physiological processes influenced by low O2 and limit storability are discussed. The interdependence of O2 concentration, O2 uptake by the product, and temperature are discussed relative to requirements for packaging films.

scholarly journals The Effects of 1-Methylcyclopropene Treatment on the Fruit Quality of ‘Idared’ Apples during Storage and Transportation

Agriculture ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 490
Author(s):  
Kazimierz Tomala ◽  
Maria Małachowska ◽  
Dominika Guzek ◽  
Dominika Głąbska ◽  
Krystyna Gutkowska
Keyword(s):  
Shelf Life ◽  
Gas Permeability ◽  
Modified Atmosphere Packaging ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Low Oxygen ◽  
Control Groups ◽  
Long Distance ◽  
Postharvest Treatment

1-Methylcyclopropene (1-MCP) is applied as an inhibitor of ethylene action, which is widely used in postharvest technology to prolong the shelf life of many fruits. The aim of the study was to assess the possibility to apply 1-MCP treatment to maintain the quality of ‘Idared’ apples for long-distance transportation. The studied apples were assessed in three groups: (I) 1-MCP postharvest treatment; (II) 1-MCP postharvest treatment with Modified Atmosphere Packaging (MAP) selected gas permeability bags; and (III) control groups (with neither 1-MCP treatment, nor dedicated packaging). Apples were subjected to storage in the Ultra Low Oxygen (ULO) chamber that was applied for 0 weeks, 10 weeks and 20 weeks (three periods of storage); simulated long-distance transport (6 weeks); and simulated distribution, which was applied for 0 days, 5 days, 10 days, and 15 days (4 periods of distribution). The obtained 36 groups (three postharvest treatments per three periods of storage per four periods of distribution) were analyzed to assess firmness, total soluble solids (TSS) and titratable acidity (TA). There were differences between firmness values for control groups and those with 1-MCP applied, which were characterized by higher values of firmness (p < 0.05). Groups with 1-MCP and MAP applied combined were characterized by higher values of TSS than control groups (p < 0.05). The majority of groups with 1-MCP applied alone were characterized by higher values of TA than control groups (p < 0.05), but values for samples attributed to 1-MCP and MAP combined were not higher than for 1-MCP alone. It may be concluded that 1-MCP applied postharvest contributed to higher results of firmness and TA of ‘Idared’ apples after long-distance transportation, but combining 1-MCP with MAP did not contribute to further differences for TA. However, for TSS the observed influence was inconclusive. It may be stated that 1-MCP is a beneficial treatment for ‘Idared’ apples for long-distance transportation as it prolongs their shelf life and improves firmness.

The Effects of Quality Changes in Pomfret (Pampus argenteus) Fillets from Different Treatments during Chilled Storage

2014 ◽  
Vol 1051 ◽  
pp. 378-382
Author(s):  
Wei Qing Lan ◽  
Jing Xie ◽  
Feng Zhu ◽  
Rui Qi Zhu
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Ph Value ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Total Volatile ◽  
K Value ◽  
Chilled Storage ◽  
Pampus Argenteus

The effects of modified atmosphere packaging (MAP: 80%CO2/20%O2) and chitosan (CS: 10.0g/L) on the shelf-life of pomfret (Pampus argenteus) fillets during chilled storage were studied. Quality assessment was based on biochemical (total viable counts (TVC), total volatile base nitrogen (TVB-N), tri-methylamine (TMA-N), K-value, pH value) and sensory analysis indices determination. The results showed that MAP and CS could keep the sensory quality of Pampus argenteus, delay its deteriorating speeds and slow down the increase of K-value effectively. Compared with the control samples, the shelf-life of pomfret samples in MAP and CS stored at 4±1°C were 10, 12d respectively.

scholarly journals Effect of Modified Atmosphere Packaging (MAP) and UV-C Irradiation on Postharvest Quality of Red Raspberries

Agriculture ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 29
Author(s):  
David Gimeno ◽  
Jaime Gonzalez-Buesa ◽  
Rosa Oria ◽  
Maria Eugenia Venturini ◽  
Esther Arias
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Rubus Idaeus ◽  
Postharvest Quality ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Transmission Rates ◽  
Bioactive Content ◽  
Uv C

Red raspberries (Rubus idaeus L.) are highly appreciated by consumers. However, their postharvest shelf life scarcely exceeds 5 d under the refrigeration temperatures usually applied during commercialization, due to their high susceptibility to dehydration, softening and rot incidence. Thus, the objective of this study was to investigate the ability of UV-C radiation (UV1: 2 kJ m−2 and UV2: 4 kJ m−2), passive modified atmosphere packaging (MAP) with transmission rates (TR) for O2 and CO2 of 1805 mL d−1 and 1570 mL d−1 (MAP1), and 902 mL d−1 and 785 mL d−1 (MAP2), respectively, and the combination of both technologies to prolong raspberries’ shelf life at 6 °C. Their influence on respiration, physicochemical parameters, and microbiological and nutritional quality was assessed during 12 d of storage. The combination of 4 kJ m−2 UV-C radiation and a packaging film with O2 and CO2 transmission rates of 902 mL d−1 and 785 mL d−1, respectively, produced a synergistic effect against rot development, delaying senescence of the fruit. The UV2MAP2 and MAP2 samples only showed 1.66% rot incidence after 8 d of storage. The UV2MAP2 samples also had higher bioactive content (1.76 g kg−1 of gallic acid equivalents (GAE), 1.08 g kg−1 of catechin equivalents (CE) and 0.32 g kg−1 of cyanidin 3-O-glucoside equivalents (CGE)) than the control samples at the end of their shelf life. Moreover, the mass loss was minimal (0.56%), and fruit color and firmness were maintained during shelf life. However, the rest of the batches were not suitable for commercialization after 4 d due to excessive mold development.

scholarly journals Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

2021 ◽  
Vol 10 (6) ◽  
pp. e4310615463
Author(s):  
Marieli de Lima ◽  
Bjørn Tore Rotabakk ◽  
Lindomar Alberto Lerin ◽  
Alcilene Rodrigues Monteiro ◽  
Morten Sivertsvik
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Modified Atmosphere ◽  
Bacteriostatic Effect ◽  
Blue Mussels ◽  
Ma Packaging ◽  
Pre Treatment ◽  
Water Holding

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

scholarly journals Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging

HortScience ◽  
2012 ◽  
Vol 47 (8) ◽  
pp. 1113-1116 ◽  
Author(s):  
M. Helena Gomes ◽  
Randolph M. Beaudry ◽  
Domingos P.F. Almeida
Keyword(s):  
Steady State ◽  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Fundamental Information ◽  
Respiratory Behavior ◽  
Fresh Cut

The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were measured and respiratory quotient calculated once steady-state O2 and CO2 partial pressures were achieved inside the packages. O2 uptake increased with temperature and O2 partial pressure (pO2 pkg), according to a Michaelis-Menten kinetics described by = [( × pO2 pkg)/( + pO2 pkg)]. Respiratory parameters were modeled as an exponential function of temperature: = {[1.34 × 10−17 × e(0.131 × T) × pO2 pkg]/[1.15 × 10−24 × e(0.193 × T) + pO2 pkg]} (R2 = 0.95), Q10 = 3.7, and Ea = 84 kJ·mol−1. A good fit to the experimental data was also obtained considering as constant: RO2 = {[4.36 × 10−14 × e(0.102 × T) × pO2 pkg]/[0.358 + pO2 pkg]} (R2 = 0.93), Q10 = 2.8, and Ea = 66 kJ·mol−1. These results provide fundamental information to predict package permeability and steady-state pO2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of pO2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O2 levels.

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 Gamma Irradiation, Modified Atmosphere Packaging, and Delay of Irradiation on Quality of Fresh-cut Iceberg Lettuce

HortScience ◽  
2011 ◽  
Vol 46 (2) ◽  
pp. 273-277 ◽  
Author(s):  
Xuetong Fan ◽  
Kimberly J.B. Sokorai
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Visual Quality ◽  
Modified Atmosphere ◽  
Cut Edge ◽  
Quality Deterioration ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Tissue Browning

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) and delay of irradiation application on the quality of cut Iceberg lettuce. Overall visual quality and tissue browning of cut lettuce were evaluated using a scale of 9 to 1, whereas texture was analyzed instrumentally during 14 days of storage at 4 °C. Results showed that irradiation (0.5 and 1.0 kGy) of cut lettuce induced tissue browning when stored in air; however, when cut lettuce was stored in MAP, irradiated lettuce had better appearance than the non-irradiated ones as a result of lower O2 levels in the packages of irradiated samples compared with the levels in control packages. In general, irradiation at doses of 0.5 and 1.0 kGy did not affect firmness of the lettuce. After 14 days of MAP storage, overall visual quality of non-irradiated samples had a score of ≈4, a score below the limit of sales appeal, whereas the two irradiated samples had scores of 6.5 to 7.9, indicating the irradiated samples had a fair to good quality. Delaying irradiation by 1 day after preparation of cut lettuce did not significantly (P > 0.05) affect cut edge browning, surface browning, or overall visual quality compared with lettuce irradiated immediately after preparation. Our results suggest that MAP is essential to minimize quality deterioration caused by irradiation.

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