scholarly journals Storage Quality of Ready-to-Eat Campbell Table Grapes as Affected by Active Modified Atmosphere Packaging

2012 ◽  
Vol 44 (5) ◽  
pp. 559-567 ◽  
Author(s):  
Hyun-Hee Lee ◽  
Seok-In Hong ◽  
Dongman Kim
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Storage Quality ◽  
Table Grapes

scholarly journals Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽  
2009 ◽  
Vol 44 (7) ◽  
pp. 1947-1952 ◽  
Author(s):  
Liping Kou ◽  
Yaguang Luo ◽  
Wu Ding ◽  
Xinghua Liu ◽  
William Conway
Keyword(s):  
Water Treatment ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Hot Water ◽  
Microbial Populations ◽  
Modified Atmosphere ◽  
Hot Water Treatment ◽  
Table Grapes ◽  
Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

Effects of Modified Atmosphere Packaging of PE Film with Different Thickness on Quality of Pleurotus nebrodensis

2010 ◽  
Vol 156-157 ◽  
pp. 371-374 ◽  
Author(s):  
Xi Hong Li ◽  
Yuan Yuan Li ◽  
Li Zhang ◽  
Xiu Li Wang
Keyword(s):  
Modified Atmosphere Packaging ◽  
Co2 Concentration ◽  
Test Material ◽  
Modified Atmosphere ◽  
Storage Quality ◽  
High Co2 ◽  
Pleurotus Nebrodensis ◽  
High Co2 Concentration ◽  
Different Thickness

Taking pleurotus nebrodensis as a test material to research the pleurotus nebrodensis preservation effect with using modified atmosphere packaging of PE with different thickness at 4 , evaluating the quality changing during the storage life. The results showed that 0.05mmPE treatment has the best preservation effect, which could effectively maintain the storage circumstance of low O2 and high CO2 concentration, decreasing the weight loss and postpone the reducing of luminosity L and browning time. Besides, using modified atmosphere packaging of 0.05mmPE can postpone the decline of quality of pleurotus nebrodensis, enhancing the storage quality and prolonging the life of postharvest storage as well.

scholarly journals Effects of Organic Acids Mix and Modified Atmosphere Packaging on the Storage Quality of Sliced Bacon

2011 ◽  
Vol 31 (5) ◽  
pp. 710-718
Author(s):  
Muhlisin Muhlisin ◽  
Sun-Moon Kang ◽  
Won-Hee Choi ◽  
Keun-Taik Lee ◽  
Sung-Hee Cheong ◽  
...  
Keyword(s):  
Organic Acids ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Storage Quality

Modified Atmosphere Packaging Maintains Quality of Table Grapes

2003 ◽  
Vol 68 (5) ◽  
pp. 1838-1843 ◽  
Author(s):  
D. Martinez-Romero ◽  
F. Guillen ◽  
S. Castillo ◽  
D. Valero ◽  
M. Serrano
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Table Grapes
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