Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

Fresh-cut green bell peppers (Capsicum annuum L.) were stored in modified atmosphere packaging (MAP) made of impermeable high-density polyethylene film. Two in-packaging atmospheres and storage temperatures (0 oC and 5 oC) were tested. The respiration rate of the unpackaged produce and the in-package gas concentration, mass loss, firmness, skin colour, ascorbic acid and visual quality of the packaged produce were estimated. Cutting, increased respiration rate of the unpackaged produce by 24% compared to the intact produce for the same storage temperature. After 5 days of storage at 5 °C, significant O2 depletion of the active modified atmosphere was found. Limited mass loss (0.4-0.5% of the initial mass) and firmness degradation were estimated in both storage temperatures due to the beneficial effect of packaging. The hue angle (h*) reduction was limited in all cases and the initial green colour was preserved. Initial ascorbic acid content was preserved at 0 °C, but significantly increased at 5 °C. The visual quality of the packaged produce was assessed by six trained panelists and found that was not significantly changed at 0 °C storage. In conclusion, the tested active MAP maintained the initial quality indices of fresh-cut peppers (cv. Twingo F1) for up to 10 days at 0 °C but not at 5 °C.

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EFFECT OF TEMPERATURE AND MODIFIED ATMOSPHERE PACKAGING ON STORAGE QUALITY OF FRESH-CUT ROMAINE LETTUCE

Journal of Food Quality ◽

10.1111/j.1745-4557.2010.00321.x ◽

2010 ◽

Vol 33 ◽

pp. 317-336 ◽

Cited By ~ 11

Author(s):

H. MANOLOPOULOU ◽

GR. LAMBRINOS ◽

E. CHATZIS ◽

G. XANTHOPOULOS ◽

E. ARAVANTINOS

Keyword(s):

Modified Atmosphere Packaging ◽

Effect Of Temperature ◽

Modified Atmosphere ◽

Storage Quality ◽

Romaine Lettuce ◽

Fresh Cut

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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce

Food Science and Biotechnology ◽

10.1007/s10068-021-00881-4 ◽

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.

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Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽

10.3390/foods9080988 ◽

2020 ◽

Vol 9 (8) ◽

pp. 988

Author(s):

Bernardo Pace ◽

Imperatrice Capotorto ◽

Michela Palumbo ◽

Sergio Pelosi ◽

Maria Cefola

Keyword(s):

Citric Acid ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Packaging Material ◽

Combined Effect ◽

Modified Atmosphere ◽

Iceberg Lettuce ◽

Fresh Cut ◽

Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

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Response of antioxidant activity and sensory quality in fresh-cut pear as affected by high O2 active packaging in comparison with low O2 packaging

Food Science and Technology International ◽

10.1177/1082013211415147 ◽

2012 ◽

Vol 18 (3) ◽

pp. 197-205 ◽

Cited By ~ 7

Author(s):

WL Li ◽

XH Li ◽

X Fan ◽

Y Tang ◽

J Yun

Keyword(s):

Sensory Quality ◽

Radical Scavenging ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Dpph Assay ◽

Surface Color ◽

Scavenging Capacity ◽

High O2 ◽

Fresh Cut

Effects of active modified atmosphere packaging (initial O2/CO2: 5/5; 30/5; and 80/0) and passive packaging [initial O2/CO2: 20.8/0 (air)] on the antioxidant capacity and sensory quality of fresh-cut ‘Yaoshan’ pear stored at 4 °C for 12 days were investigated. Samples stored in high O2 (30% and 80%) packages had higher phenolics and anthocyanin contents compared with those in passive and low O2 packages. After 12 days of storage, phenolics and anthocyanin contents of 80% O2 samples were 2.5 and 12 times, respectively, higher than those in the passive package and 3 and 2 times higher than those in low O2 package. High O2 modified atmosphere packaging was effective in keeping free radical scavenging capacity as measured by the DPPH assay. The sensory evaluation indicated that surface color of cut fruits were stable for at least 12 days in the high O2 modified atmosphere packaging. The results suggested that high O2 modified atmosphere packaging could be used to inhibit browning and prolong the shelf life of fresh-cut ‘Yaoshan’ pears in spite of more than 50% loss in vitamin C content.

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Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell Peppers

Journal of Food Protection ◽

10.4315/0362-028x-53.3.255 ◽

1990 ◽

Vol 53 (3) ◽

pp. 255-257 ◽

Cited By ~ 27

Author(s):

R. E. BRACKETT

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Surface Ph ◽

Color Changes ◽

Bell Peppers ◽

Yeasts And Molds

Fresh bell peppers were individually shrink-wrapped in film (SW), sealed in gas-flushed (5% O2, 10% CO2, 85% N2) film (GP) pouches, or stored unpackaged in cardboard packing crates (CN). All samples were stored at 13°C and changes in populations of total aerobic microorganisms, yeasts and molds, members of Enterobacteriaceae, and lactic acid bacteria were determined. In addition, overall sensory quality, color changes, and surface pH were monitored. SW peppers developed higher populations of total aerobic microorganisms, yeasts and molds, and Enterobacteriaceae than did CN peppers, but populations of other groups of microorganisms were similar. Color and surface pH of peppers did not differ in any of the treatments. SW and GP peppers remained unspoiled at least 6 weeks, whereas CN peppers spoiled in 3 weeks.

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