The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packagingtitle not given

The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 15%, 20% and 25%, respectively (O2 was set at 5% and the remaining parts were filled with N2) to store sweet cherries. Then the quality change of sweet cherries was determined aproximately from –1 to +1 °C and from 80 to 85% relative humidity. The results showed that all six air treatments had a certain inhibitory effect on deterioration of sweet cherries. In particular, the 10% CO2 group could reduce rotting rate, maintain firmness, delay the change of soluble solids and vitamin C, reduce the activity of polyphenol oxidase and peroxidase. This group always had good firmness, nutrition and taste after 120 days of storage. So the 10% CO2 concentration provides suitable gas storage conditions of sweet cherries in modified atmosphere packaging.<br /><br />

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Effect of modified atmosphere packaging on quality of Barhi dates at Khalal stage

International Journal of Food Studies ◽

10.7455/ijfs/9.si.2020.a10 ◽

2020 ◽

Vol 9 ◽

Cited By ~ 1

Author(s):

Hayder Jumaah Al-Kaabi

Keyword(s):

Weight Loss ◽

Minimum Weight ◽

Modified Atmosphere Packaging ◽

Storage Conditions ◽

Sweet Taste ◽

Soluble Solids ◽

Modified Atmosphere ◽

Short Period ◽

Short Time ◽

Air Control

Barhi Dates are an important food and often consumed and sold in the market during the stage Khalal, when the colour is yellow and their taste is sweet with the disappearance of their astringent taste. During the Khalal stage, these dates become physiologically mature with gives the sweet taste. For this reason, they are sold and consumed in a short period of time before these fruits turn into Rutab, a stage at which they lose that distinguishing characteristic. The high moisture, rapid ripening, and delays in transportation or improper storage conditions quickly result in Rutab stage. Thus The Khalal stage lasts for a short time until the fruits get ripe. In the present study, Barhi Khalals were packaged in air (control) and by two types of modified atmosphere packaging: MAP A (5% O2+ 20% CO2 and 75% N2) and MAP B (40% O2+ 20% CO2 and 40% N2). Afterwards, all samples were stored at 5°C for 30 days. On days zero, 10, 20 and 30 of storage, the fruits were evaluated in terms of the changes in the quality indices of weight loss, colour, Total Soluble Solids (TSS), and firmness of the fruits and sensory features. The results showed that the minimum weight loss was 0.45% in modified atmosphere packaging, especially with MAP A and the minimum increase in the TSS was 37.35 Brix° after 30 days of the storage. On the other hand, the results for firmness, colour, and sensory evaluation were better with control packaging.

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SWEET CHERRY QUALITY AFTER STORAGE IN MODIFIED ATMOSPHERE PACKAGING

HortScience ◽

10.21273/hortsci.25.9.1080f ◽

1990 ◽

Vol 25 (9) ◽

pp. 1080f-1080

Author(s):

S.R. Drake ◽

E.M. Kupferman

Keyword(s):

Weight Loss ◽

Prunus Avium ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Visual Assessment ◽

Soluble Solids ◽

Modified Atmosphere ◽

Fruit Firmness ◽

Respiration Rates ◽

Sweet Cherries

Modified Atmosphere Packaging (MAP) in combination with temperature control were investigated for qualify enhancement of sweet cherries (Prunus avium L.). `Bing', `Lambert' and `Rainier' cherries (1 kg/pkg/rep) were wrapped in 1 of 3 different MAP films (5,303; 8,900 and 11,286 cc/sq M/24 hrs of O2 and stored at 0 or 4 C for 3 weeks. Post-storage evaluations included both fruit and stem color, fruit firmness, weight loss, soluble solids, titratable acidity, bruising and pitting valuations, respiration rates and visual assessment. MAP films helped maintain fruit and stem color, and fruit firmness, Whereas weight loss and bruising were reduced. Visual assessment was best with fruit in MAP film packages, There was little change in soluble solids and titratable acidity among fruit in the different MAP films. Control (unwrapped) fruit had considerably higher soluble solids and titratable acidity than wrapped fruit. This difference in soluble solids and titratable acidity between control and MAP fruit was associated with a considerable weight loss in the control fruit. Respiration rates of the fruit varied among the different MAP films and was cuitivar dependent. Fruit stored at 0 C had better quality after 3 weeks of storage than fruit stored at 4 C.

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Control of postharvest gray mold rot of modified atmosphere packaged sweet cherries by fumigation with thymol and acetic acid

Canadian Journal of Plant Science ◽

10.4141/p98-108 ◽

1999 ◽

Vol 79 (4) ◽

pp. 685-689 ◽

Cited By ~ 28

Author(s):

C. L. Chu ◽

W. T. Liu ◽

T. Zhou ◽

R. Tsao

Keyword(s):

Acetic Acid ◽

Botrytis Cinerea ◽

Prunus Avium ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Gray Mold ◽

Soluble Solids ◽

Modified Atmosphere ◽

Sweet Cherries ◽

Gray Mold Rot

Hedelfingen sweet cherries (Prunus avium L.) were inoculated with spores of Botrytis cinerea and then fumigated with 30 mg L−1.of thymol, acetic acid, or ethanol for 25 min before sealing in modified atmosphere packages and placing into cold storage. After 10 wk of storage, thymol or acetic acid reduced gray mold rot of B. cinerea inoculated cherries from 36 to 0.5% or 6%, respectively. Ethanol was not effective in controlling gray mold rot. Sweet cherries inoculated with B. cinerea and fumigated with thymol had lower total soluble solids, higher titratable acidity and higher stem browning than other treated or non-treated cherries. Key words: Cherry, fumigation, modified atmosphere packaging, storage, Botrytis cinerea

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Integrated control of brown rot of sweet cherry fruit with a preharvest fungicide, a postharvest yeast, modified atmosphere packaging, and cold storage temperature

Postharvest Biology and Technology ◽

10.1016/s0925-5214(01)00155-7 ◽

2002 ◽

Vol 24 (3) ◽

pp. 251-257 ◽

Cited By ~ 45

Author(s):

Robert A. Spotts ◽

Louis A. Cervantes ◽

Timothy J. Facteau

Keyword(s):

Cold Storage ◽

Sweet Cherry ◽

Storage Temperature ◽

Integrated Control ◽

Modified Atmosphere Packaging ◽

Brown Rot ◽

Modified Atmosphere

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INFLUENCE OF MODIFIED ATMOSPHERE PACKAGING ON SHELF-LIFE OF CHICKEN CARCASSES UNDER REFRIGERATED STORAGE CONDITIONS

Journal of Food Safety ◽

10.1111/j.1745-4565.1995.tb00119.x ◽

1995 ◽

Vol 15 (1) ◽

pp. 35-51 ◽

Cited By ~ 24

Author(s):

W.N. SAWAYA ◽

A.S. ELNAWAWY ◽

A.S. ABU-RUWAIDA ◽

S. KHALAFAWI ◽

B. DASHTI

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Storage Conditions ◽

Modified Atmosphere ◽

Refrigerated Storage

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

Sustainability ◽

10.3390/su12187547 ◽

2020 ◽

Vol 12 (18) ◽

pp. 7547 ◽

Cited By ~ 1

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.

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Application and Evaluation of a Pectin-Based Edible Coating Process for Quality Change Kinetics and Shelf-Life Extension of Lime Fruit (Citrus aurantifolium)

Coatings ◽

10.3390/coatings9050285 ◽

2019 ◽

Vol 9 (5) ◽

pp. 285 ◽

Cited By ~ 7

Author(s):

Neda Maftoonazad ◽

Hosahalli S. Ramaswamy

Keyword(s):

Weight Loss ◽

Ascorbic Acid ◽

Respiration Rate ◽

Storage Conditions ◽

Soluble Solids ◽

Coating Process ◽

Quality Loss ◽

Quality Change ◽

Order Model ◽

Kinetics Of

Uncertain storage conditions lead to considerable quality loss in lime fruits, which affect their consumer acceptability. Studies aimed at quantifying the kinetics of quality changes under different storage conditions are valuable for minimizing the product quality loss and improving their marketability. The objective of this study was to quantify the effect of pectin-based coating on the kinetics of quality change in stored limes fruits using a pre-established coating process. Lime fruits were immersed in the coating emulsion and then surface dried, cooled, and evaluated after storage for different times at selected temperatures (10–25 °C). Quality characteristics evaluated include physical (texture and color), chemical (ascorbic acid, pH, titrable acidity, total soluble solids), and physiological (respiration rate) properties. Results revealed that with the passage of time, the fruits showed progressive increase in shriveling or wilting and loss in green color, and higher temperatures accelerated these changes. The respiration rate in control samples reached 79, 35, and 7 mL CO2/(kg·h) after 7 days at 25 °C and 22 days at 15 and 10 °C, respectively, while those of coated samples were limited to 40, 32, and 1.06 mL CO2/(kg·h) after 11, 25, and 32 days at the same storage temperatures. Control fruits suffered 6%, 10%, and 24% weight loss following 8 days of storage at 10, 15, and 20 °C, respectively, while the losses in coated fruits were lower (2%, 4%, and 17%, respectively). A zero-order model was found appropriate for weight loss, along with a color a value and ΔE, while a first-order model was found to be better for firmness, brix to acidity ratio, ascorbic acid, and b and L values (R2 > 0.9). The Arrhenius model was suitable for temperature sensitivity of the rate constants.

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Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish

Journal of Food Protection ◽

10.4315/0362-028x-60.11.1358 ◽

1997 ◽

Vol 60 (11) ◽

pp. 1358-1363 ◽

Cited By ~ 12

Author(s):

PING CAI ◽

MARK A. HARRISON ◽

YAO-WEN HUANG ◽

JUAN L. SILVA

Keyword(s):

Channel Catfish ◽

Clostridium Botulinum ◽

Modified Atmosphere Packaging ◽

Toxin Production ◽

Storage Conditions ◽

Mouse Bioassay ◽

Modified Atmosphere ◽

Oxygen Barrier ◽

Botulinum Type ◽

Clostridium Botulinum Type E

Channel catfish were inoculated with 3 to 4 log spores/g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070) and were packaged with an oxygen-permeable overwrap, in an oxygen-barrier bag with a modified atmosphere of CO2-N2 (80:20) or in a master bag with the same modified atmosphere. Packaged fish were stored at either 4°C and sampled at intervals over 30 days or at 10°C and sampled at intervals over 12 days. An additional master bag treatment in which overwrap-packaged catfish was stored first at 4°C, then removed from the master bags and stored at 10°C, was sampled at intervals over 18 days. Toxin production was evaluated using the mouse bioassay. Aerobic psychrotrophic and anaerobic populations were enumerated, and product spoilage characteristics were noted. Under abusive storage conditions of 10°C, there was no difference among the potential for toxin production in the packaged fish, with botulinum toxin detected on fish from each package type by day 6. At 4°C, toxin production was detected on day 9 in the overwrapped packages, while it was on day 18 in the modified atmosphere packaging. No toxin was found in the master bags held continually at 4°C. Toxin was detected on day 18 from samples initially held at 4°C in the master bag and subsequently held at 10°C. Spoilage preceded toxin production for samples stored at 4°C for each type of packaging. At 10°C, spoilage and toxin detection times coincided.

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