Application of a combined treatment using natural antimicrobials and modified atmosphere packaging to enhance safety, quality, and shelf‐life of fresh‐cut beet leaves

2018 ◽  
Vol 38 (6) ◽  
Author(s):  
M. V. Fernández ◽  
R. J. Jagus ◽  
M. V. Agüero
Keyword(s):  
Shelf Life ◽  
Combined Treatment ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Natural Antimicrobials ◽  
Fresh Cut ◽  
Quality And Shelf Life

Quality and shelf-life of washed fresh-cut asparagus in modified atmosphere packaging

LWT ◽  
2009 ◽  
Vol 42 (9) ◽  
pp. 1484-1490 ◽  
Author(s):  
Rungsinee Sothornvit ◽  
Peeriya Kiatchanapaibul
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Fresh Cut ◽  
Quality And Shelf Life

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

2020 ◽  
Vol 12 (18) ◽  
pp. 7547 ◽  
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.

scholarly journals Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging

HortScience ◽  
2012 ◽  
Vol 47 (8) ◽  
pp. 1113-1116 ◽  
Author(s):  
M. Helena Gomes ◽  
Randolph M. Beaudry ◽  
Domingos P.F. Almeida
Keyword(s):  
Steady State ◽  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Life Extension ◽  
Modified Atmosphere ◽  
Low Oxygen ◽  
Fundamental Information ◽  
Respiratory Behavior ◽  
Fresh Cut

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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