Engineering evaluation of thickness and type of packaging materials based on the modified atmosphere packaging requirements of guava (Cv. Baruipur)

LWT ◽  
2017 ◽  
Vol 78 ◽  
pp. 273-280 ◽  
Author(s):  
Sanchita Biswas Murmu ◽  
Hari Niwas Mishra
Keyword(s):  
Modified Atmosphere Packaging ◽  
Packaging Materials ◽  
Modified Atmosphere

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

10.5219/1530 ◽  
2021 ◽  
Vol 15 ◽  
pp. 83-94
Author(s):  
Özlem Kizilirmak Esmer ◽  
Erinç Koçak ◽  
Aslı Şahiner ◽  
Can Türksever ◽  
Pinar Akin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Polymeric Materials ◽  
Packaging Material ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging Design ◽  
High Respiration Rate ◽  
Fresh Cut

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

scholarly journals Effects of Compostable Packaging and Perforation Rates on Cucumber Quality during Extended Shelf Life and Simulated Farm-to-Fork Supply-Chain Conditions

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 471
Author(s):  
Abiola Owoyemi ◽  
Ron Porat ◽  
Victor Rodov
Keyword(s):  
Supply Chain ◽  
Modified Atmosphere Packaging ◽  
Moisture Loss ◽  
Postharvest Quality ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Plastic Packaging ◽  
Chain Conditions ◽  
Decay Development

Cucumbers are highly perishable and suffer from moisture loss, shriveling, yellowing, peel damage, and decay. Plastic packaging helps to preserve cucumber quality, but harms the environment. We examined the use of compostable modified atmosphere packaging (MAP) with different perforation rates as a possible replacement for conventional plastic packaging materials. The results indicate that all of the tested types of packaging reduced cucumber weight loss and shriveling. However, compostable MAP with micro-perforations that created a modified atmosphere of between 16–18% O2 and 3–5% CO2 most effectively preserved cucumber quality, as demonstrated by reduced peel pitting, the reduced appearance of warts and the inhibition of yellowing and decay development. Overall, micro-perforated compostable packaging extended the storage life of cucumbers under both extended shelf conditions and simulated farm-to-fork supply-chain conditions and thus may serve as a replacement for the plastic packaging currently used to preserve the postharvest quality of cucumbers.

scholarly journals Effect of packaging techniques and chlorination on the quality and shelf life of country bean (Lablab niger)

1970 ◽  
Vol 34 (4) ◽  
pp. 623-631
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Shahjahan ◽  
Md Miaruddin ◽  
Md Golam Ferdous Chowdhury
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Β Carotene ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of country bean (Lablab niger) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the packets made by polypropylene. Bean pre-treated with chlorine water and then packaging in selected polypropylene resulted substantial reduction in losses caused by weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, β-carotene, moisture content, etc. Under this condition, the retention of quality and shelf life of bean could be extended upto 8 days at ambient condition as compared to non-treated and without packaging. Key Words: Packaging techniques; chlorination; shelf life; country bean.  DOI: 10.3329/bjar.v34i4.5838Bangladesh J. Agril. Res. 34(4) : 623-631, December 2009

Effect of Packaging Materials and Modified Atmosphere Packaging on the Shelf-life of Khoa

1970 ◽  
Vol 11 ◽  
pp. 87-94 ◽  
Author(s):  
Pushpa Prasad Acharya ◽  
Joyti Agrawal
Keyword(s):  
Sensory Quality ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Aluminum Foil ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Microbial Count ◽  
Chemical Parameters ◽  
Sensory Score ◽  
Significant Difference

Preservation of freshly prepared Khoa was carried out at room temperature (25±1°C) and refrigerated temperature (5±1°C) by using different packaging materials such as LDPE, aluminum foil/PVC and three layer laminated (polyester/ met. BOPP/LDPE) in different conditions viz. normal and shrink. All of the packaging materials on both conditions showed no significant difference except normal LDPE on mean sensory score and chemical parameters of Khoa during storage at 5±1°C whereas it showed highly significant difference at 25±1°C among three packaging materials. Three layer laminated sample showed significantly higher sensory quality, high pH, low acidity, peroxide value (PV), free fatty acids (FFA) and lower microbial count than other two packaging materials. Similarly, shrink packaged sample showed better quality in terms of sensory and microbial attributes of Khoa compared to normal packaging. No colonies of yeast and mold, coliform were observed during the storage period. Shrink packaged Khoa in three layer laminated increased storability to 27 days at 25±1°C against three days for unpacked ordinary Khoa. Key words: Khoa preservation; packaging materials DOI: 10.3126/njst.v11i0.4129Nepal Journal of Science and Technology 11 (2010) 87-94

scholarly journals Effects of Different Packaging Materials on Storage Quality of Crisp Plum

2021 ◽  
Vol 251 ◽  
pp. 02041
Author(s):  
Benjiao Li ◽  
Song Li ◽  
Huaiyu Yuan ◽  
Binrong Ma ◽  
Yong Jing ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Fruit Rot ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Low Temperature Storage ◽  
Storage Effects ◽  
Biochemical Measurements ◽  
Organic Acid Content ◽  
Temperature Storage

This experiment uses “Bashan crisp plum” as the material, uses nano-bags and spontaneous modified atmosphere preservation bags for packaging, combined with 1-MCP fumigation treatment, and stores in a cold storage at 1±1.5℃. The physiological and biochemical measurements are measured every 15 days Indicators to discuss the low-temperature storage effects of different packaging materials. The results showed that the use of nano-bags and air-permeability of 3000mL/bag/24h modified atmosphere packaging can reduce fruit rot, delay the yellowing of the peel, better maintain the fruit texture and organic acid content, and better maintain the original fruit.

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