Modified atmosphere packaging of strawberry fruit: Effect of package perforation on oxygen and carbon dioxide / Envasado de fresas en atmósfera modificada: Efecto de la perforación del envase en el contenido de oxígeno y dióxido de carbono

2000 ◽  
Vol 6 (1) ◽  
pp. 33-38 ◽  
Author(s):  
C. Sanz ◽  
A.G. Perez ◽  
R. Olias ◽  
J.M. Olias
Keyword(s):  
Gas Exchange ◽  
Modified Atmosphere Packaging ◽  
Site Effect ◽  
Gas Content ◽  
Modified Atmosphere ◽  
Strawberry Fruit ◽  
Exchange Site ◽  
Stratification Effect ◽  
Refrigerated Transport ◽  
Retail Display

The effect of film perforation on gas content during modified atmosphere packaging of strawberry fruit was studied. Camarosa strawberries were refrigerated at 2 °C, and wrapped with polypropy lene (PP) film with perforations of 1 and 2 mm diameter. Fruits were held at 2 °C during three days, simulating refrigerated transport, and then at 20 °C for four days to simulate retail display tempera tures. Perforation degree affected final gas contents inside the packages, ranging from 5.68-25.96% CO2 and from 4.84-15.69% O2 on day 7. Different gas content profiles were found among packages with similar perforated surface but distinct diameter perforations, which could infer a perforation edge effect on gas exchange. Neither a CO, stratification effect nor a gas exchange site effect were observed for this kind of perforation-mediated modified atmosphere packaging of strawberries.

Modified atmosphere packaging improves retail display life of lamb cuts with variation between loin and knuckle

2005 ◽  
Vol 45 (5) ◽  
pp. 585 ◽  
Author(s):  
H. A. Channon ◽  
S. R. Baud ◽  
P. J. Walker
Keyword(s):  
Electrical Stimulation ◽  
Modified Atmosphere Packaging ◽  
Quadriceps Femoris ◽  
Constant Current ◽  
Modified Atmosphere ◽  
Retail Display ◽  
Retail Cuts ◽  
Ageing Period ◽  
Stimulation Control ◽  
Maximum Voltage

This study was conducted to determine the effect of electrical stimulation [control or stimulated (applied for 20 s using a constant current of 600 mA peak and maximum voltage of 550 V with a frequency of either 14 Hz or 10 Hz], ageing period (7, 21 or 35 days) and packaging method [modified atmosphere packaging (MAP) or overwrapped] on the retail display life of lamb [bone-in loin (M. longissimus thoracis et lumborum) chops and boneless leg steaks from the knuckle (M. quadriceps femoris)]. The colour and retail acceptability of lamb cuts were assessed both subjectively and objectively, using a chromameter, after 3 (midpoint of commercial retail display life; midpoint) and 5 (endpoint of commercial retail display life; endpoint) days for overwrapped product and at 5 (midpoint) and 9 (endpoint) days for MAP product. Retail display life of lamb (assessed both objectively and subjectively) was improved (P<0.001) by packaging lamb cuts into modified atmosphere compared with overwrapped lamb cuts. Electrical stimulation and length of ageing period before preparation into retail cuts did not influence colour or retail display life of lamb loin chops or leg steaks. Although the interaction of ageing period and packaging method were significant (P<0.001) for subjective colour, acceptability and retail grade of lamb loin chops and leg steaks at the midpoint of display life, these effects were inconsistent. This study highlighted that further work is necessary to determine potential means of improving the colour stability of lamb to enhance its retail display life, particularly cuts of the M. quadriceps femoris.

Gas exchange dynamics in modified atmosphere packaging of soft cheese

2009 ◽  
Vol 95 (3) ◽  
pp. 438-445 ◽  
Author(s):  
Rocio Rodriguez-Aguilera ◽  
Jorge C. Oliveira ◽  
Julio C. Montanez ◽  
Pramod V. Mahajan
Keyword(s):  
Gas Exchange ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Soft Cheese

scholarly journals Modified Atmosphere and Humidity Film Reduces Browning Susceptibility of Oriental Melon Suture Tissue during Cold Storage

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1329
Author(s):  
Me-Hea Park ◽  
Eun-Ha Chang ◽  
Hae-Jo Yang ◽  
Jung-Soo Lee ◽  
Gyung-Ran Do ◽  
...  
Keyword(s):  
Shelf Life ◽  
Cold Storage ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Summer Season ◽  
Modified Atmosphere ◽  
Display Condition ◽  
Browning Index ◽  
Oriental Melon ◽  
Retail Display

Oriental melons have a relatively short shelf life as they are harvested during the summer season and susceptible to cold-induced injuries. Typical chilling injury when stored at 4 °C is expressed as browning of the fruit suture. To prolong the shelf life and reduce browning of the fruit, the effects of modified atmosphere packaging (MAP), X-tend modified atmosphere (MA)/modified humidity (MH) bulk packaging (XF), and polyethylene (PE) packaging, on oriental melons were investigated during storage at 4 °C and 10 °C for 14 days and under retail display conditions at 20 °C. The O2 concentrations in PE packages stored at 4 °C and 10 °C ranged from 17.4 to 18.5%, whereas those in XF packages were reduced to 16.3–16.6%. The CO2 content of XF package (4.2–4.6%) was higher than that of PE package (1.4–1.9%) stored at 4 °C or 10 °C. Relative humidity (RH) saturated in the PE packages but not in the XF packages after seven days of storage. Furthermore, PE packages performed better at maintaining melon weight and firmness than XF packages during storage at 10 °C for 14 days and under retail display conditions at 20 °C. PE and XF packages effectively reduced the browning index of the peel and white linear sutures of oriental melons compared with the unpackaged control during cold storage at 4 °C, and this observation was maintained at the retail display condition at 20 °C. The enhanced CO2 levels, reduced O2 levels, and optimal RH values that were provided by the MAP, prevented the browning symptoms, and improved the marketability and shelf life of oriental melons.

Ethylene production, respiration and gas exchange modelling in modified atmosphere packaging for banana fruits

2016 ◽  
Vol 51 (3) ◽  
pp. 777-788 ◽  
Author(s):  
Rolando Mendoza ◽  
Diego A. Castellanos ◽  
Juan C. García ◽  
Julio C. Vargas ◽  
Aníbal O. Herrera
Keyword(s):  
Gas Exchange ◽  
Ethylene Production ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

MATHEMATICAL MODELING OF GAS EXCHANGE IN MODIFIED ATMOSPHERE PACKAGING

1991 ◽  
Vol 34 (1) ◽  
pp. 0239 ◽  
Author(s):  
J. p. Emend ◽  
F. Castaigne ◽  
C. J. Toupin ◽  
D. Desilets
Keyword(s):  
Mathematical Modeling ◽  
Gas Exchange ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere

scholarly journals 77 Improving lean muscle color of atypical dark- cutting beef by antioxidant-enhancement and modified atmospheric packaging

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 25-26
Author(s):  
Andrew M Cassens ◽  
Gretchen Mafi ◽  
Deb VanOverbeke ◽  
Ranjith Ramanathan
Keyword(s):  
Carbon Monoxide ◽  
Modified Atmosphere Packaging ◽  
Color Measurement ◽  
Modified Atmosphere ◽  
Surface Color ◽  
Modified Atmospheric Packaging ◽  
Red Color ◽  
Visual Color ◽  
Retail Display ◽  
Muscle Color

Abstract Any deviation from the bright-red color of beef leads to discounted price or consumer rejection. Atypical dark-cutting beef represents darker color of lean around a pH 5.6 – 5.8. However, limited studies have determined the postharvest practices to improve the lean color of atypical dark-cutting beef. Therefore, the objective was to evaluate the effects of rosemary-enhancement and modified atmospheric packaging on atypical dark-cutting beef. Atypical dark-cutting beef strip loins (n = 13, pH=5.70 ± 0.09; ADC) and USDA Choice beef strip loins (n = 6, pH=5.57 ± 0.1; CH) were selected within 72 h of harvest. Atypical dark-cutting strip loins were divided into 2 sections, and randomly assigned to one of the following enhancement treatments: control non-enhanced (ADC), or a 1.1% rosemary-enhanced treatment (ADCE). After enhancement, 2.54 cm steaks were cut from CH, ADC, and ADCE strip loins and assigned to 1 of 3 packaging treatments: polyvinyl chloride overwrap (PVC), carbon monoxide modified atmosphere packaging (CO-MAP; 0.4% CO, 69.6% N, and 30% CO2), and high-oxygen modified atmospheric packaging (HiOx-MAP; 80% O2 and 20% CO2). A HunterLab MiniScan was used to determine color during the 6 d simulated retail display. Visual color measurement for muscle darkening (MD), muscle color (MC), and surface discoloration (SD) were recorded on d 2, 4, and 6 of retail display. There was a significant enhancement x packaging interaction for instrumental and visual color measurements. For all packaging types, ADCE steaks possessed greater L* values than DC steaks. In addition, ADCE steaks packaged in HiOx-MAP or CO-MAP had brighter-red color than ADC steaks. Furthermore, ADCE and C steaks had less muscle darkening compared with ADC steaks for MD and MC attributes. The results suggest that enhancement and modified atmospheric packaging have the potential to improve the surface color of atypical dark-cutting beef.

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