Effect of modified atmosphere packaging and storage conditions on quality characteristics of cucumber

The packaging process is an important step in maintaining the quality characteristics of foods. Packaging foods protects products from external effects and provides product information to consumers. Due to the various changes occurring during the distribution and storage of the products, some significant quality characteristics can be lost. In recent years, novel packaging technologies have been developed to supply long shelf life, safety, and ‘fresh-like' characteristics to the products. These novel technologies include nanotechnology, modified atmosphere packaging, active packaging, and intelligent/smart packaging. Since dairy products are generally vulnerable to biological, physical, and chemical changes, they lose their quality characteristics within a short term. Therefore, the use of these novel techniques in dairy products is greatly important. This chapter informs about general principles of the novel packaging techniques and their current applications in dairy technology.

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

Sustainability ◽

10.3390/su12187547 ◽

2020 ◽

Vol 12 (18) ◽

pp. 7547 ◽

Cited By ~ 1

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.

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The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽

10.3390/molecules24224128 ◽

2019 ◽

Vol 24 (22) ◽

pp. 4128

Author(s):

Olaf K. Horbańczuk ◽

Małgorzata Moczkowska ◽

Joanna Marchewka ◽

Atanas G. Atanasov ◽

Marcin A. Kurek

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Storage Time ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Refrigerated Storage ◽

High Quality ◽

Significant Deterioration ◽

And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

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