Antifungal Effects of Cold Plasma, Coupled with Modified Atmosphere Packaging on Asparagus during Cold Storage

Asparagus spear is vulnerable to microbial groups which can cause deterioration and short shelf-life after harvesting. The effects of cold plasma, coupled with modified atmosphere (MA) packaging on microorganism development, and quality changes of green asparagus were investigated. The development of microorganisms was inhibited after sterilisation. After 21 days of storage, cold plasma for 6 h (P6h) and hot water combined with cold plasma for 3 h (HW+P3h) treatments obtained the lowest number of aerobic bacteria. Hot water (HW), P6h and HW+P3h treatments showed higher inhibition effect on yeast and mold, and also on E. coli. Visual quality and off-odour of P6h treatment were superior to and inferior to other treatments, respectively. Hot water and cold plasma treatments alone inhibited the firming. Cold plasma 1 (P1h) and 3 h (P3h) were better in retarding yellowing of asparagus. A difference in electrolyte leakage (EL) between control (43%) and sterilisation treatments (greater than 60%) was immediately observed on the sterilisation day. Treatments using HW and P1h decreased the EL after 21 days. The soluble solid content (SSC) decreased based on the initial content, and hot water treatment resulted in higher SSC. Increases in ethylene (C₂H₄) and carbon dioxide production and decrease in oxygen were observed during the first 3 days. The content of C₂H₄ under cold plasma treatments was higher than hot water and control on day 21. These results suggested that cold plasma 6 h treatment resulted in better sensory quality and less decay and softening for green asparagus.

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Synergistic Effects of Colour Protective Agent and Modified Atmosphere Packaging on the Preservation of Litchi (Litchi chinensis Sonn.) Fruit

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.535-537.2585 ◽

2012 ◽

Vol 535-537 ◽

pp. 2585-2590

Author(s):

Sheng Ping Yang ◽

Jing Xie ◽

Yun Fang Qian ◽

Nian Wen Li ◽

Xiao Liu ◽

...

Keyword(s):

Synergistic Effects ◽

Modified Atmosphere Packaging ◽

Ascorbic Acid Content ◽

Titratable Acidity ◽

Solid Content ◽

Soluble Solid Content ◽

Modified Atmosphere ◽

Protective Agent ◽

Browning Index ◽

Litchi Chinensis

The postharvest Litchi (Litchi chinensis Sonn.) fruit was treated with colour protective agent composed of 1% citric acid and 3% NaCl and stored in modified atmosphere (5%CO2/5%O2/90%N2) at (4±1)°C. The anthocycanin, moisture content and the browning index of the pericarp were investigated as factors responsible for the decline of the exterior quality, while the soluble solid content, titratable acidity and the ascorbic acid content of pulp were measured as factors responsible for the decline of the interior quality. The results showed that both the exterior quality and interior quality of Litchi fruit with postharvest treatments were better than that without any treatments. The shelf life of the samples which were dipped in the colour protective agent and packaged in modified atmosphere bags could prolong to 39 days. The good fruit rate was more than 90% with the browning index 1.52.

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Effect of prestorage short-term Anoxia treatment and modified atmosphere packaging on the physical and chemical changes of green asparagus

Postharvest Biology and Technology ◽

10.1016/j.postharvbio.2016.01.016 ◽

2016 ◽

Vol 117 ◽

pp. 64-70 ◽

Cited By ~ 12

Author(s):

Chairat Techavuthiporn ◽

Panida Boonyaritthongchai

Keyword(s):

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Short Term ◽

Chemical Changes ◽

Physical And Chemical ◽

Green Asparagus

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MODIFIED ATMOSPHERE PACKAGING: TEMPERATURE DEPENDENCE OF THE RQ “BREAKPOINT”

HortScience ◽

10.21273/hortsci.25.9.1139c ◽

1990 ◽

Vol 25 (9) ◽

pp. 1139c-1139

Author(s):

Randolph Beaudry ◽

Arthur Cameron

Keyword(s):

Carbon Dioxide ◽

Steady State ◽

Temperature Dependence ◽

Oxygen Concentration ◽

Modified Atmosphere Packaging ◽

Oxygen Demand ◽

Carbon Dioxide Production ◽

Modified Atmosphere ◽

Lower Oxygen ◽

The Difference

The steady-state oxygen concentration at which blueberry fruit began to exhibit anaerobic carbon dioxide production. (i.e., the RQ breakpoint) was determined for fruit held at 0, 5, 10, 15, 20 and 25 C using a modified atmosphere packaging (MAP) system. As fruit temperature decreased, the RQ breakpoint occurred at lower oxygen concentrations. The decrease in the RQ breakpoint oxygen is thought to be due to a decreasing oxygen demand of the cooler fruit.The decrease in oxygen demand and concomitant decrease in oxygen flux would have resulted in a decrease in the difference in the oxygen concentrate on between the inside and outside of the fruit and thus decreased the minimum amount of oxygen tolerated. The implications on MAP strategies will be discussed.

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Hot Water Treatment in Combination with Rachis Removal and Modified Atmosphere Packaging Maintains Quality of Table Grapes

HortScience ◽

10.21273/hortsci.44.7.1947 ◽

2009 ◽

Vol 44 (7) ◽

pp. 1947-1952 ◽

Cited By ~ 5

Author(s):

Liping Kou ◽

Yaguang Luo ◽

Wu Ding ◽

Xinghua Liu ◽

William Conway

Keyword(s):

Water Treatment ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Hot Water ◽

Microbial Populations ◽

Modified Atmosphere ◽

Hot Water Treatment ◽

Table Grapes ◽

Entire Storage Period

Alternatives to sulfur dioxide to maintain quality of table grapes, including various combinations of rachis removal, chlorinated wash, hot water treatment, and modified atmosphere packaging, were explored in this study. Grapes were prepared by cutting off the rachis 1 to 2 mm from the fruit or by keeping the clusters intact. After initial preparation, short-stem and cluster grapes were subjected to chlorinated wash and/or hot water (45 °C, 8 min) treatment and packaged in plastic trays sealed with a gas-permeable film. The treated grapes as well as the commercially packed grapes (COM) in their original packages were stored at 5 °C for up to 4 weeks. Hot water treatment resulted in significantly (P < 0.05) higher oxygen retention and lower carbon dioxide accumulation in package headspaces, maintained a firmer texture, higher overall visual quality, lower decay rate, and lower microbial populations than other treatments or COM during the entire storage period. Grapes that were cut from the rachis and treated with hot water and chlorine maintained the highest quality for 4 weeks with the least decay among all treatments. A chlorine prewash treatment significantly (P < 0.05) reduced microbial populations on cluster grapes and maintained better overall quality. Conventional COM grapes developed dark decay and lost turgidity and were of unacceptable quality at 28 days of storage.

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The effects of heat treatment and modified atmosphere packaging on the storage stability of noni (Morinda citrifolia L.) fruit

Food Research ◽

10.26656/fr.2017.5(5).762 ◽

2021 ◽

Vol 5 (5) ◽

pp. 105-115

Author(s):

Nuraisyah Z. ◽

Ezzat M.A. ◽

Radhiah S. ◽

Prima L.

Keyword(s):

Weight Loss ◽

Shelf Life ◽

Herbal Remedy ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Hot Water ◽

Soluble Solids ◽

Morinda Citrifolia ◽

Modified Atmosphere ◽

Black Spots

Noni fruit (Morinda citrifolia L.) is a herbal remedy known for its therapeutic and nutritional value. However, it is perishable and subject to rapid postharvest deterioration that shortens its shelf life during storage. Therefore, this study investigated whether hot water dipping (HWD; 60°C, 1 min) and Modified Atmosphere Packaging (MAP; carbon dioxide and nitrogen) could prolong noni's shelf life. The noni physicochemical properties such as colour, firmness, weight loss, total soluble solids, titratable acidity and scopoletin content were monitored during six days of storage at room temperature. During storage, the noni skin colour changed from greenish-yellow to translucent yellow, but HWD storage was stopped on day 2 due to black spots' formation. The reduction of weight loss was significantly lowest in both MAP treatments (1.39–1.74%). Among these, N2-based had a significantly higher scopoletin content (27.12 mg/g) and firmness (0.8 N) compared to CO2-based, suggesting that it was the most effective postharvest treatment to efficiently prolong the shelf life and retained the quality and stability of noni during storage.

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