scholarly journals Effects of passive and active modified atmosphere packaging conditions on quality parameters of minimally processed table grapes during cold storage

2015 ◽  
Vol 5 (3) ◽  
pp. 131-143 ◽  
Author(s):  
G. Liguori ◽  
S. D’Aquino ◽  
G. Sortino ◽  
C. De Pasquale ◽  
P. Inglese
Keyword(s):  
Cold Storage ◽  
Modified Atmosphere Packaging ◽  
Quality Parameters ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
Table Grapes

scholarly journals Effects of Modified Atmosphere Packaging and Chitosan Treatment on Quality and Sensorial Parameters of Minimally Processed cv. ‘Italia’ Table Grapes

Agronomy ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 328
Author(s):  
Giorgia Liguori ◽  
Giuseppe Sortino ◽  
Gregorio Gullo ◽  
Paolo Inglese
Keyword(s):  
Cold Storage ◽  
Modified Atmosphere Packaging ◽  
Gray Mold ◽  
Table Grape ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
High Co2 ◽  
Table Grapes ◽  
Climacteric Fruit ◽  
Negative Effect

Table grape is a non-climacteric fruit, very sensitive to water loss and gray mold during postharvest handling and storage. The aim of this work was to evaluate the effects of modified atmosphere packaging and chitosan treatment on quality and sensorial parameters of minimally processed cv. ‘Italia’ table grape during cold storage (14 days at 5 °C) and shelf-life (7 and 14 days of cold storage plus 5 days at 20 °C), reproducing a retail sales condition. Our data showed a significant effect of high CO2-modified atmosphere in combination with chitosan and alone on preserving quality, sensorial parameters, and delaying decay of minimally processed table grape. The most effective treatment in terms of preservation of quality, sensory, and nutritional quality was high-CO2 modified atmosphere packaging plus chitosan treatment. The overall results showed that when a proper modified atmosphere packaging is combined with a postharvest chitosan treatment, gray mold growth can effectively be controlled in ready-to-eat cv. ‘Italia’ table grape and that modified atmosphere packaging (MAP) with high levels of CO2 and reduced concentration of O2 in combination with chitosan treatment could prevent the negative effect of high-CO2 in-packages level, like berry browning and rachis browning and dehydration.

scholarly journals Design and Analysis of a Modified-atmosphere Package for Minimally Processed Romaine Lettuce

1996 ◽  
Vol 121 (4) ◽  
pp. 722-729 ◽  
Author(s):  
Kevin I. Segall ◽  
Martin G. Scanlon
Keyword(s):  
Shelf Life ◽  
Consumption Rate ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Packaging Film ◽  
Romaine Lettuce ◽  
Minimally Processed ◽  
Headspace Gas ◽  
Consumption Rates ◽  
Critical Choice

The first goal of this study was to determine the packaging film O2 permeability required to maintain a steady-state O2 concentration of 3% in modified-atmosphere packaging (MAP) of minimally processed romaine lettuce (Lactuca sativa L.). The second goal of the study was to determine the extent to which MAP could preserve lettuce quality and consequently extend product shelf life. Oxygen consumption rates of commercially prepared lettuce samples were determined in a closed system for each of three atmospheres (3% O2 combined with either 6%, 10%, or 14% CO2). Enzymatic, quadratic, and linear mathematical models were compared to determine which best described the respiratory data. The linear model was the most suitable and was used to predict the O2 consumption rate of the minimally processed romaine lettuce under the desired package headspace gas concentrations. The predicted O2 consumption rate was used to calculate the necessary O2 permeability for the packaging film. Packages (21.6 × 25.4 cm) were constructed from a polypropylene-polyethylene-laminate film with the appropriate O2 permeability. Packaged samples were stored under three modified atmospheres (MAs) (3% O2 combined with either 6%, 10%, or 14% CO2) for 20 days, and headspace gas concentrations, lettuce appearance, and color were evaluated every other day. Growth of pectinolytic and lactic acid bacteria was also studied. The O2 consumption rate of the lettuce decreased with increasing CO2 levels. The O2 levels in the MA packages equilibrated at 7% to 11%. Compared to a control atmosphere of air, MAP delayed the development of tissue discoloration. Preliminary results indicated no effect of MAP on microbial growth. Of the three CO2 levels, 10% was slightly more effective than 6% and 14%. Critical choice of packaging permeabilities combined with MAP maintained the quality of minimally processed romaine lettuce and thereby increased shelf life by about 50%.

scholarly journals Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest/Envasado em atmósfera modificada y películas perforadas para preservar la calidad de frutas y verduras frescas después de su cosecha

1998 ◽  
Vol 4 (5) ◽  
pp. 339-352 ◽  
Author(s):  
F.A.R. Oliveira ◽  
S.C. Fonseca ◽  
J.C. Oliveira ◽  
J.K. Brecht ◽  
K.V. Chau
Keyword(s):  
Modified Atmosphere Packaging ◽  
Fresh Fruit ◽  
Modified Atmosphere ◽  
Fruit And Vegetable ◽  
Minimally Processed ◽  
Large Size ◽  
Processed Products ◽  
Vegetable Quality

The use of perforations as a means of obtaining large size containers suitable for modified atmosphere packaging (MAP) would greatly enhance the applicability of this technology for storage and distribution of fresh and minimally processed products. General concepts of MAP, and advantages and drawbacks of using perforations to achieve it are discussed. Products for which perforated packages can be used are listed. The variables that affect this type of package are presented and the methodology for designing an adequate package is described and illustrated with the case study of shredded cabbage.

scholarly journals Effect of 1-Methyl Cyclopropane and Modified Atmosphere Packaging on the Storage of Okra (Abelmoschus esculentus L.): Theory and Experiments

2020 ◽  
Vol 12 (18) ◽  
pp. 7547 ◽  
Author(s):  
Rabia Kanwal ◽  
Hadeed Ashraf ◽  
Muhammad Sultan ◽  
Irrum Babu ◽  
Zarina Yasmin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Combined Treatment ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Conditions ◽  
Modified Atmosphere ◽  
Overall Acceptability ◽  
Reduce Weight Loss ◽  
The Individual

Okra possesses a short shelf-life which limits its marketability, thereby, the present study investigates the individual and combined effect of 1-methylcyclopropene (1-MCP) and modified atmosphere packaging (MAP) on the postharvest storage life of okra. The treated/ untreated okra samples were stored at ambient (i.e., 27 °C) and low (i.e., 7 °C) temperatures for eight and 20 days, respectively. Results revealed that the 1-MCP and/or MAP treatment successfully inhibited fruit softening, reduction in mucilage viscosity, and color degradation (hue angle, ∆E, and BI) in the product resulting in a longer period of shelf-life. However, MAP with or without 1-MCP was more effective to reduce weight loss in okra stored at both ambient and cold storage conditions. Additionally, ascorbic acid and total antioxidants were also retained in 1-MCP with MAP during cold storage. The 1-MCP in combination with MAP effectively suppressed respiration rate and ethylene production for four days and eight days at 27 °C and 7 °C temperature conditions, respectively. According to the results, relatively less chilling injury stress also resulted when 1-MCP combined with MAP. The combined treatment of okra pods with 1-MCP and MAP maintained the visual quality of the product in terms of overall acceptability for four days at 20 °C and 20 days at 7 °C.

Microbiological and Sensory Quality of Fresh Ready-to-Eat Artichoke Hearts Packaged under Modified Atmosphere

2017 ◽  
Vol 80 (5) ◽  
pp. 740-749 ◽  
Author(s):  
Nuria García-Martínez ◽  
Pedro Andreo-Martínez ◽  
Luis Almela ◽  
Lucía Guardiola ◽  
José A. Gabaldón
Keyword(s):  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Threshold Value ◽  
Plate Count ◽  
Vacuum Impregnation ◽  
Modified Atmosphere ◽  
Minimally Processed ◽  
Sensory Qualities ◽  
Minimally Processed Vegetables

ABSTRACT In recent years the sales of minimally processed vegetables have grown exponentially as a result of changes in consumer habits. The availability of artichoke buds as a ready-to-eat product would be, therefore, highly advantageous. However, minimally processed artichoke hearts are difficult to preserve because of their rapid browning and the proliferation of naturally occurring microorganisms. We developed artichoke hearts prepared as ready-to-eat products that maintain the characteristics of the fresh product. The microbiological stability, sensory qualities, and shelf life of the processed artichoke hearts were determined. During the shelf life, Salmonella, Listeria monocytogenes, and Escherichia coli counts were below the limits legally established by European regulations for minimally processed vegetables. The pH played an important role in microbial growth. Artichoke hearts had lower microbial counts in experiments conducted at pH 4.1 than in experiments conducted at pH 4.4, although the recommended threshold value for total plate count (7 log CFU/g) was not exceeded in either case. Sensory parameters were affected by the microorganisms, and artichoke products at lower pH had better sensory qualities. Vacuum impregnation techniques, modified atmosphere packaging, and low storage temperature were very effective for increasing the shelf life of minimally processed artichokes. The average shelf life was approximately 12 to 15 days.

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