Gas transmission properties of polyvinyl chloride (PVC) films studied under subambient and ambient conditions for modified atmosphere packaging applications

1991 ◽  
Vol 4 (3) ◽  
pp. 157-165 ◽  
Author(s):  
Gilles Doyon ◽  
Jean Gagnon ◽  
C. Toupin ◽  
Francois Castaigne
Keyword(s):  
Polyvinyl Chloride ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Ambient Conditions ◽  
Transmission Properties

scholarly journals ​Effect of Modified Atmosphere Storage Conditions on Seed Quality and Longevity of Kabuli Chickpea Varieties

2021 ◽  
Author(s):  
Pavan Shinde ◽  
Ravi Hunje
Keyword(s):  
Seed Quality ◽  
Modified Atmosphere Packaging ◽  
Residual Effect ◽  
Seed Storage ◽  
Modified Atmosphere ◽  
Ambient Conditions ◽  
Alternative Method ◽  
Agricultural Sciences ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

Background: Chickpea is an important pulse crop. The area, production and productivity of Kabuli chickpea are very low as compared to Desi type chickpea. While, worldwide chickpea production is predominated by Desi type (80%) compared to Kabuli type (20%). One of constraints limiting the Kabuli chickpea seed production is the fast seed deterioration process as, they possesses thin and fragile seed coat which makes it more susceptible to infestation of pulse beetle and storage fungi. In addition, the day by day increase in usage of chemical pesticides and increase in health awareness among the people and demand towards organic based products necessitate a new alternative method of seed storage than the routinely used storage methods. Modified atmosphere storage is an alternative method to avoid chemical fumigants, which are said to cause residual effect on seed material and development of resistance by storage pest against insecticides. Methods: The present investigation on modified atmosphere packaging (MAP) was carried out at the Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur during March 2017. Further, its storage and seed quality assessment were conducted at Seed Quality and Research Laboratory of National Seed Project (Crops), Seed Unit, University of Agricultural Sciences, Dharwad during March 2017 to May 2018. Result: The results revealed that the Kabuli chickpea seeds stored in the gaseous atmosphere with the combination of CO2 (80%) + N2 (20%) + O2 (0%) [C2] have maintained the maximum germination (92%) followed by Vaccum Packaging [C5] by using 700 gauge polyethylene bag for 14 months under ambient conditions above the Indian Minimum Seed Certification Standards.

Modified atmosphere packaging for milk cake: assessment of ideal gas composition for extending shelf life

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Rekha Chawla ◽  
S. Sivakumar ◽  
Santosh Kumar Mishra ◽  
Harsimran Kaur ◽  
Rahul Kumar Anurag
Keyword(s):  
Shelf Life ◽  
Dairy Product ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ideal Gas ◽  
Buffalo Milk ◽  
Sensory Profile ◽  
Modified Atmosphere ◽  
Ambient Conditions ◽  
Content Type

PurposeMilk cake is a well-renowned khoa-based dairy product in India, produced either from the buffalo milk or using a specific danedar variety of khoa. Under ambient conditions, shelf-life of milk cake is generally up to 3–4 days, whereas under refrigeration conditions, it can last up to 12–14 days. Therefore, the present study aims to evaluate the effect of modified atmosphere packaging (MAP) to enhance the shelf-life and keeping intact freshness of milk cake under refrigerated conditions (4 ± 2 °C).Design/methodology/approachDifferent gas concentrations of N2 and CO2 (70:30, 50:50 and 90:10) were used as a treatment, whereas control samples were kept under atmospheric air composition. The product was examined for sensory, physicochemical and microbiological parameters at weekly intervals.FindingsThe physicochemical and microbiological attributes displayed gradual elevation with progressive storage period in all the samples. However, the overall sensory profile of the product remained acceptable for a longer duration. Most of the quality parameters in control declined more rapidly with a shelf life of 14 days, in comparison to MAP packed samples, where gas flushing with the ratio 70:30 was found to be best suited for extending the shelf life of milk cake up to 28 days at refrigeration temperature.Originality/valueTo extend the shelf life of milk cake, modified atmosphere was provided with different gas ratios to reach a best-suited environment for sensory, storage life and proximate parameters.

scholarly journals Microbiological and Quality Responses of Strawberry Fruit to High CO2 Controlled Atmosphere and Modified Atmosphere Storage

HortScience ◽  
2020 ◽  
Vol 55 (3) ◽  
pp. 386-391 ◽  
Author(s):  
Yuji Nakata ◽  
Hidemi Izumi
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Ascorbic Acid Content ◽  
Modified Atmosphere ◽  
Controlled Atmosphere ◽  
Strawberry Fruit ◽  
Ambient Conditions ◽  
The Difference ◽  
Atmosphere Storage ◽  
Black Discoloration

‘Minomusume’ strawberries were stored in high CO2 atmospheres (20%, 30%, and 40%) by means of a controlled atmosphere (CA) and active modified atmosphere packaging (MAP) for 10 days at 5 °C. The CA of 20% to 40% CO2 was effective in delaying an increase in fungal count and preventing the external formation of mold mycelia, but a CA of >30% CO2 induced black discoloration on the surface of strawberry due to CO2 injury. When strawberry fruit were stored in a MAP flushed with either air or high CO2, all packages approached an equilibrium of ≈20% CO2 and 2% O2 by the end of storage. Fungal counts of strawberry fruit stored in a MAP remained constant throughout the storage period and the diversity of fungal flora was partially similar regardless of the difference in the MAP method. Visual quality (mold incidence and severity of black discoloration) and physicochemical quality (weight loss, firmness, pH, and total ascorbic acid content) were unaffected by CO2 atmospheres as the flushing gas during active MAP storage, except that the fruit in a MAP flushed with 20% and 30% CO2 were firmer than those with air and 40% CO2. After transfer to ambient conditions for 6 days at 10 °C, however, external formation of mold mycelia identified as Botrytis cinerea and surface black discoloration were induced in strawberry fruit in MAP flushed with 30% and 40% CO2.

EFFECT OF SODIUM LACTATE ON QUALITY OF LIGHTLY SALTED FISH IN OXYGEN FREE PACKAGING

2017 ◽  
pp. 128-137
Author(s):  
Elena Yuryevna Porotikova ◽  
Boris Lazarevich Nekhamkin ◽  
Mikhail Pavlovich Andreev
Keyword(s):  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Sodium Lactate ◽  
Vacuum Packaging ◽  
Storage Life ◽  
Clupea Harengus ◽  
Modified Atmosphere ◽  
Salted Fish ◽  
Baltic Herring ◽  
Organoleptic Characteristics

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Use of Modified Atmosphere Packaging to Preserve Mushroom Quality during Storage

2011 ◽  
Vol 3 (3) ◽  
pp. 196-203 ◽  
Author(s):  
Irene Palacios ◽  
Carlos Moro ◽  
Miguel Lozano ◽  
Matilde D'Arrigo ◽  
Eva Guillamon ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere
Sign in / Sign up

Export Citation Format

Share Document