Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system

2021 ◽  
pp. 108201322110132
Author(s):  
S Mangaraj ◽  
Rajeev Ranjan Thakur ◽  
Raja Sekhar Mathangi ◽  
Ajay Yadav ◽  
Sachidananda Swain
Keyword(s):  
Shelf Life ◽  
Large Scale ◽  
Storage Temperature ◽  
Control Sample ◽  
Extended Period ◽  
Soluble Solids ◽  
Quality Analysis ◽  
Modified Atmosphere ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

Modified atmosphere storage (MAS) structure of 100 kg capacity has been developed for prolonging the shelf life of fresh guava. The influence of MAS on guava was investigated at 10 and 25 °C of storage temperature with unpacked guava as control. During storage study, the quality parameters of MAS stored guava, namely physiological weight loss (PWL), firmness, color (L*, a*, b*) and total soluble solids (TSS) were found to be 5.49%, 143.78 N, 76.20, 5.58, 50.81 and 12.3 ˚brix respectively, after 9 days of storage at 25 °C and were very close to that of fresh guava. The quality analysis revealed that at 10 and 25 °C, guava can be stored up to 20 and 9 days respectively under MAS as compared to control sample having 7 and 4 days at 10 and 25 °C, respectively. Therefore, the developed MAS system can be widely used for handling, transportation and retailing of guava. Practical application The developed modified atmosphere storage (MAS) system has increased the shelf life of Guava up to 20 and 9 days at 10 °C and 25 °C, respectively. This extended period will be very much effective for providing the buffer period to the fresh Guava and facilitate extra time to the farmers for its marketing. The uniquely developed MAS system is helpful for the farmers for on-farm storage of fresh Guava at a large scale and will provide smooth handling and transportation for retailing and marketing.

Effect of modified atmosphere storage on the shelf life of banana ‘Sucrier’

2004 ◽  
Vol 79 (4) ◽  
pp. 659-663 ◽  
Author(s):  
Teeranud Romphophak ◽  
Jingtair Siriphanich ◽  
Somnuk Promdang ◽  
Yoshinori Ueda
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork

Meat Science ◽  
1997 ◽  
Vol 47 (1-2) ◽  
pp. 147-155 ◽  
Author(s):  
O. Sørheim ◽  
T. Erlandsen ◽  
H. Nissen ◽  
P. Lea ◽  
T. Høyem
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

scholarly journals Pengaruh Penyimpanan Atmosfer Termodifikasi (Modified Atmosphere Storage/ MAS) terhadap Karakteristik Jamur Tiram Putih (Pleurotus ostreatus) (The Effect of Storage Using Modified Atmosphere Storage (MAS) for the Characterization of Oyster Mushrooms (Pleurotus ostreatus))

2017 ◽  
Vol 36 (4) ◽  
pp. 369
Author(s):  
Bambang Susilo ◽  
Dyah Ayu Agustiningrum ◽  
Dina Wahyu Indriani
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Pleurotus Ostreatus ◽  
Storage Time ◽  
Oyster Mushroom ◽  
Modified Atmosphere ◽  
Engineering Department ◽  
Oyster Mushrooms ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

The food storing technology is growing fast. Since the optimal storage could increase the value of the material being stored. A proposed solution to overcome counter this issue is the use of modified atmosphere storage (MAS) technology. White oyster mushroom (Pleurotus ostreatus) is one of vegetables that is highly perishable that makes this mushroom has a short shelf life. Therefore, appropriate postharvest handling is needed to maintain the quality of oyster mushrooms by expanding its shelf life. The aims of this research were to assess the effect of the use of MAS technology and to characterize the white oyster mushroom. Based on the research conducted at the Laboratory of Agricultural Processing and Postharvest Engineering, Department of Agricultural Engineering, Brawijaya University showed that the modified atmosphere storage of white oyster mushroom affected the respiration rate and shelf life of the studied commodities. On the basis of the observations on each parameter (respiration rate and storage time), the normal storage time for white oyster mushrooms is 1 day. While iby applying MAS, the white oyster mushrooms could last for 3 days using treatment A (21 % O) and B (12,4 – 12,5 %   O), and could last for 4 days using treatment C (9,2– 9,3 % O2) , D (5,9 – 6,1 % O2), and E (3,5 – 3,7 % O). Therefore, It can be concluded that by using MAS storage at low O2 concentrations, the shelf life of mushrooms could be longer.ABSTRAKTeknologi penyimpanan saat ini berkembang cukup pesat. Hal ini dikarenakan penyimpanan yang optimal akan meningkatkan nilai dari bahan yang disimpan. Salah satu upaya yang dapat dilakukan untuk hal tersebut yaitu penyimpanan menggunakan metode atmosfer termodifikasi (Modified Atmosphere Storage/MAS). Jamur tiram putih (Pleurotus ostreatus) merupakan salah satu komoditas sayuran yang bersifat mudah rusak, hal ini membuat jenis jamur ini memiliki umur simpan yang terbilang singkat. Oleh karena itu, penanganan pasca panen yang tepat pun dibutuhkan agar kualitas jamur tiram dapat dipertahankan sehingga umur simpannya juga lebih lama. Tujuan penelitian ini adalah untuk mengkaji pengaruh penggunaan teknologi penyimpanan dengan MAS terhadap karakteristik jamur tiram putih. Berdasarkan penelitian yang telah dilakukan di Laboratorium Teknik Prosesing Hasil Pertanian, Jurusan Keteknikan Pertanian, Universitas Brawijaya, menunjukkan bahwa penyimpanan dengan atmosfer termodifikasi  dapat mempengaruhi laju respirasi dan lama simpan komoditas jamur tiram putih. Hasil pengamatan pada tiap parameter (laju respirasi dan lama penyimpanan) dapat diketahui bahwa lama simpan jamur tiram putih pada kondisi normal adalah 1 hari. Sedangkan pada kondisi penyimpanan menggunakan metode atmosfer termodifikasi jamur tiram putih dapat bertahan selama 3 hari pada perlakuan A (21 % O2) dan B (12,4 – 12,5 % O), dan bertahan selam 4 hari pada perlakuan C (9,2 – 9,3 % O2), D (5,9 – 6,1 % O2), dan E (3,5 – 3,7 % O2). Sehingga dapat disimpulkan bahwa dengan menggunakan penyimpanan MAS pada konsentrasi O2 yang rendah maka umur simpan jamur akan semakin lama.

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