Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries

2002 ◽  
Vol 26 (1) ◽  
pp. 49-58 ◽  
Author(s):  
C Van der Steen ◽  
L Jacxsens ◽  
F Devlieghere ◽  
J Debevere
Keyword(s):  
Modified Atmosphere Packaging ◽  
High Oxygen ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Keeping Quality

Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽  
2012 ◽  
Vol 15 (2) ◽  
pp. 203-208 ◽  
Author(s):  
Dilip Kumar ◽  
Jarnail Singh ◽  
D. R. Rai ◽  
Mahesh Kumar ◽  
S. Bhatia
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Keeping Quality

scholarly journals Modified-atmosphere Packaging Improves Keeping Quality of Charentais-type Melons

HortScience ◽  
2002 ◽  
Vol 37 (6) ◽  
pp. 950-953 ◽  
Author(s):  
Victor Rodov ◽  
Batia Horev ◽  
Yakov Vinokur ◽  
Azica Copel ◽  
Yair Aharoni ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Cucumis Melo ◽  
Modified Atmosphere Packaging ◽  
Film Surface ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Keeping Quality ◽  
Ma Packaging ◽  
Postharvest Life

Modified-atmosphere (MA) packaging using bag-in-box Xtend® liners extended the postharvest life of nonnetted Charentais-type muskmelons (Cucumis melo L., Cantalupensis Group, cv. Luna) by delaying over-ripening: excessive softening, change of rind color, decreased soluble solids, and the development of postharvest pathogens. The most delayed fruit ripening was achieved by an atmosphere of 13-14 kPa CO2 and 7-10 kPa O2, even though ethylene concentrations were as much as 120 μL·L-1. Charentais fruit stored in this atmosphere at 6 to 7 °C maintained marketable quality for 12 days plus additional 3 days at 20 °C. In contrast, lifespan under commercial conditions in air did not exceed 3-5 days at 10 to 11 °C plus 3 days at 20 °C. The recommended MA was achieved by using the liners with low microperforation level (total perforation area 25 × 10-5 percent of the film surface), 8-9 fruit of total weight ≈5 kg per liner. MA packaging of Charentais melons makes possible their transportation from Israel to Europe by sea instead of air.

Spoilage and Safety Characteristics of Ground Beef Packaged in Traditional and Modified Atmosphere Packages

2008 ◽  
Vol 71 (2) ◽  
pp. 293-301 ◽  
Author(s):  
J. C. BROOKS ◽  
M. ALVARADO ◽  
T. P. STEPHENS ◽  
J. D. KELLERMEIER ◽  
A. W. TITTOR ◽  
...  
Keyword(s):  
Carbon Monoxide ◽  
Modified Atmosphere Packaging ◽  
Ground Beef ◽  
High Oxygen ◽  
Aerobic Bacteria ◽  
Rosemary Extract ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Beef Patties ◽  
Changes Over Time

Two separate studies, one with pathogen-inoculated product and one with noninoculated product, were conducted to determine the safety and spoilage characteristics of modified atmosphere packaging (MAP) and traditional packaging of ground beef patties. Ground beef patties were allotted to five packaging treatments (i) control (foam tray with film overwrap; traditional), (ii) high-oxygen MAP (80% O2, 20% CO2), (iii) high-oxygen MAP with added rosemary extract, (iv) low-oxygen carbon monoxide MAP (0.4% CO, 30% CO2, 69.6% N2), and (v) low-oxygen carbon monoxide MAP with added rosemary extract. Beef patties were evaluated for changes over time (0, 1, 3, 5, 7, 14, and 21 days) during lighted display. Results indicated low-oxygen carbon monoxide gas flush had a stabilizing effect on meat color after the formation of carboxymyoglobin and was effective for preventing the development of surface discoloration. Consumers indicated that beef patties packaged in atmospheres containing carbon monoxide were more likely to smell fresh at 7, 14, and 21 days of display, but the majority would probably not consume these products after 14 days of display because of their odor. MAP suppressed the growth of psychrophilic aerobic bacteria when compared with control packages. Generally, control packages had significantly higher total aerobic bacteria and Lactobacillus counts than did modified atmosphere packages. In the inoculated ground beef (approximately 105 CFU/g) in MAP, Escherichia coli O157 populations ranged from 4.51 to 4.73 log CFU/g with no differences among the various packages, but the total E. coli O157:H7 in the ground beef in the control packages was significantly higher at 5.61 log CFU/g after 21 days of storage. On days 14 and 21, the total Salmonella in the ground beef in control packages was at 5.29 and 5.27 log CFU/g, respectively, which was significantly higher than counts in the modified atmosphere packages (3.99 to 4.31 log CFU/g on day 14 and 3.76 to 4.02 log CFU/g on day 21). Data from these studies indicate that MAP suppresses pathogen growth compared with controls and that spoilage characteristics developed in MAP packages.

scholarly journals Responses of Horticultural Commodities to Low Oxygen: Limits to the Expanded Use of Modified Atmosphere Packaging

2000 ◽  
Vol 10 (3) ◽  
pp. 491-500 ◽  
Author(s):  
Randolph M. Beaudry
Keyword(s):  
Shelf Life ◽  
Physiological Responses ◽  
Modified Atmosphere Packaging ◽  
Visual Quality ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Packaging Films ◽  
Quality Maintenance ◽  
Physiological Processes

The application of low oxygen through modified atmosphere packaging (MAP) is a technique used successfully to preserve the visual quality of lettuce and some other commodities. The expansion of use of low O2 via MAP to preserve quality of most commodities is limited by technical difficulties achieving target O2 concentrations, adverse physiological responses to low O2, and lack of beneficial responses to low O2. Low O2 often is not used simply because the physiological responses governed by the gas are not limiting quality maintenance. For instance, shelf life may be governed by decay susceptibility, which is largely unaffected by low O2 and may actually be exacerbated by the conditions encountered in hermetically sealed packages. Physiological processes influenced by low O2 and limit storability are discussed. The interdependence of O2 concentration, O2 uptake by the product, and temperature are discussed relative to requirements for packaging films.

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