scholarly journals Enhancing the shelf life of fresh-cut bitter gourd using modified atmospheric packaging

2015 ◽  
Vol 10 (17) ◽  
pp. 1943-1951 ◽  
Author(s):  
P Preetha ◽  
N Varadharaju ◽  
P Vennila
Keyword(s):  
Shelf Life ◽  
Bitter Gourd ◽  
Modified Atmospheric Packaging ◽  
Fresh Cut

scholarly journals Modified Atmospheric Packaging of Fresh-Cut Amaranth (Amaranthus tricolor L.) for Extending Shelf Life

Agriculture ◽  
2021 ◽  
Vol 11 (10) ◽  
pp. 1016
Author(s):  
Siyuan Jin ◽  
Zhaoyang Ding ◽  
Jing Xie
Keyword(s):  
Enzyme Activity ◽  
Shelf Life ◽  
Antioxidant Enzyme ◽  
Ascorbic Acid Content ◽  
Antioxidant Enzyme Activity ◽  
Physiological And Biochemical Characteristics ◽  
Modified Atmospheric Packaging ◽  
Fresh Cut ◽  
The Impact ◽  
Physiological And Biochemical

Fresh-cut vegetables are prone to microbiological contamination and oxygenation during handling and storage. In this study, fresh-cut amaranth was subjected to various gas ratios (5–15% O2, 5–15% CO2, 80% N2) for 12 days. Chlorophyll content, ascorbic acid content, antioxidant enzyme activity, microbial population, and physiological and biochemical indicators were measured to evaluate the impact of atmospheric packaging. Suitable atmospheric packaging could slow the respiration of amaranth, delay the decline in physiological and biochemical characteristics, maintain the antioxidant enzyme activity, promote the sensorics, and prolong the shelf life by 2 days. According to the analysis of the results, modified atmospheric packaging (10% O2, 10% CO2, 80% N2) retarded the decline in fresh-cut amaranth quality, provided effective antioxidative browning, and inhibited Pseudomonas fluorescens development.

Quality Retention and Shelf-life Improvement of Fresh-cut Apple, Papaya, Carrot and Cucumber by Chitosan-soy Based Edible Coating

2015 ◽  
Vol 11 (4) ◽  
pp. 282-291 ◽  
Author(s):  
Pandian Arjun ◽  
Deepak Semwal ◽  
Ruchi Badoni Semwal ◽  
Satyendra Prasad Mishra ◽  
Anita Blessy Vijayan ◽  
...  
Keyword(s):  
Shelf Life ◽  
Edible Coating ◽  
Quality Retention ◽  
Life Improvement ◽  
Fresh Cut

Effects of postharvest ultraviolet-C treatment on shelf-life and quality of bitter gourd fruit during storage

2021 ◽  
Vol 28 ◽  
pp. 100665
Author(s):  
Uma Prajapati ◽  
Ram Asrey ◽  
Eldho Varghese ◽  
A.K. Singh ◽  
Madan Pal Singh
Keyword(s):  
Shelf Life ◽  
Bitter Gourd ◽  
Ultraviolet C

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.

Combined effects of NaClO, calcium chloride dipping and MA packaging on shelf life of fresh-cut strawberries

2021 ◽  
pp. 147-152
Author(s):  
M.S. Chang ◽  
Y.P. Hong ◽  
J.S. Lee ◽  
M.H. Park ◽  
H.J. Yang ◽  
...  
Keyword(s):  
Shelf Life ◽  
Calcium Chloride ◽  
Combined Effects ◽  
Ma Packaging ◽  
Fresh Cut
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