Modified atmosphere packaging of fresh-cut papaya using alginate based edible coating: Quality evaluation and shelf life study

The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were measured and respiratory quotient calculated once steady-state O2 and CO2 partial pressures were achieved inside the packages. O2 uptake increased with temperature and O2 partial pressure (pO2 pkg), according to a Michaelis-Menten kinetics described by = [( × pO2 pkg)/( + pO2 pkg)]. Respiratory parameters were modeled as an exponential function of temperature: = {[1.34 × 10−17 × e(0.131 × T) × pO2 pkg]/[1.15 × 10−24 × e(0.193 × T) + pO2 pkg]} (R2 = 0.95), Q10 = 3.7, and Ea = 84 kJ·mol−1. A good fit to the experimental data was also obtained considering as constant: RO2 = {[4.36 × 10−14 × e(0.102 × T) × pO2 pkg]/[0.358 + pO2 pkg]} (R2 = 0.93), Q10 = 2.8, and Ea = 66 kJ·mol−1. These results provide fundamental information to predict package permeability and steady-state pO2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of pO2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O2 levels.

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

Potravinarstvo Slovak Journal of Food Sciences ◽

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.

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The Anaerobic Compensation Point for Fresh-cut Watermelon and Implications for Postprocess Handling

HortScience ◽

10.21273/hortsci.39.3.562 ◽

2004 ◽

Vol 39 (3) ◽

pp. 562-566 ◽

Cited By ~ 9

Author(s):

Jorge M. Fonseca ◽

James W. Rushing ◽

Robert F. Testin

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Oxygen Depletion ◽

Compensation Point ◽

Modified Atmosphere ◽

System Method ◽

Limited Applicability ◽

Fresh Cut ◽

Elevated Rate ◽

Increasing Temperature

The influence of temperature and O2 concentration on respiration and shelf life of fresh-cut watermelon was investigated. Product stored at selected temperatures from 1 to 30 °C showed increasing respiration and reduced shelf life with increasing temperature. Oxygen depletion and CO2 evolution were measured using a closed system method and rates of O2 consumption and CO2 production were computed. A mathematical model found to predict the CO2 production as function of temperature and O2 showed an elevated rate of CO2 production at about 14% O2 or lower. A modified atmosphere trial that compared product stored at 7 to 9 °C in air with product at either 14% or 8% O2 revealed increased respiration in the latter treatments, suggesting a relatively high anaerobic compensation point (ACP) at >14% O2. Our results suggest limited applicability of modified atmosphere packaging (MAP) for this product. Fresh-cut watermelon had extended shelf life and reduced respiration rate when stored at 1 to 3 °C and in >14% O2 atmospheres.

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Fresh-Cut Bell Peppers in Modified Atmosphere Packaging Improving Shelf Life to Answer Food Security Concerns

10.37247/pamol2ed.2.2021.44 ◽

2021 ◽

Author(s):

Carla Barbosa ◽

Thelma B Machado ◽

Manuel Rui Alves ◽

Maria Beatriz ◽

PP Oliveira

Keyword(s):

Food Security ◽

Shelf Life ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Bell Peppers ◽

Fresh Cut ◽

Security Concerns

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Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples

Coatings ◽

10.3390/coatings9090569 ◽

2019 ◽

Vol 9 (9) ◽

pp. 569 ◽

Cited By ~ 2

Author(s):

Stefania Volpe ◽

Silvana Cavella ◽

Elena Torrieri

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Second Phase ◽

Modified Atmosphere ◽

Gas Composition ◽

Minimally Processed ◽

Life Study

The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan—caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C.

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Combined modified atmosphere packaging and guar gum edible coatings to preserve blackberry (Rubus glaucus Benth)

Food Science and Technology International ◽

10.1177/1082013220959511 ◽

2020 ◽

pp. 108201322095951

Author(s):

Diego A Pérez ◽

José M Gómez ◽

Diego A Castellanos

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Polylactic Acid ◽

Polyethylene Terephthalate ◽

Guar Gum ◽

Modified Atmosphere Packaging ◽

Edible Coating ◽

Point Of View ◽

Modified Atmosphere ◽

Quality Properties

Blackberry fruits are fresh products with wide market possibilities but of very limited shelf life (3–6 days). To develop preservation alternatives, the effect and interaction of a modified atmosphere packaging and an edible coating based on guar gum were determined on the shelf life and quality properties of blackberry cv. Castilla stored at 5 ℃. Three types of packaging were evaluated: (1) perforated polyethylene terephthalate clamshells, (2) sealed polyethylene terephthalate clamshells, and (3) sealed polyethylene terephthalate clamshells with a polylactic acid film on top. In turn, two types of coating were evaluated: coatings of guar gum solutions at (1) 0.3% and (2) 0.4% in water. During storage, an index of deterioration and different quality properties were evaluated. In the polyethylene terephthalate packages with polylactic acid, an equilibrium modified atmosphere packaging was formed. Weight loss was much lower for the sealed polyethylene terephthalate and polyethylene terephthalate + polylactic acid (<2%) compared to fruits in perforated clamshells, with no significant differences between these two types of packaging. It was possible to observe the treatment with an edible coating of 0.3% gum guar and perforated clamshells (guar gum 0.3/N) presented the lowest deterioration rate and preserve the fruit longer time (13 days) although with a high weight loss (23.23%) while the treatment with polyethylene terephthalate and polylactic acid film + edible coating of gum guar (guar gum 03/polylactic acid) kept the samples during 12 days with a lower weight loss (1.75%). This latter combination of equilibrium modified atmosphere packaging with a biodegradable film and the guar gum edible coating can be an interesting treatment from a commercial point of view.

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