COMBINED EFFECTS OF GASEOUS O3 AND MODIFIED ATMOSPHERE PACKAGING ON QUALITY AND SHELF-LIFE OF FRESH-CUT RED BELL PEPPER

2010 ◽  
pp. 335-340 ◽  
Author(s):  
S. Horvitz ◽  
M.J. Cantalejo
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Bell Pepper ◽  
Modified Atmosphere ◽  
Combined Effects ◽  
Fresh Cut ◽  
Quality And Shelf Life

scholarly journals Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

2015 ◽  
Vol 52 (12) ◽  
pp. 7872-7882 ◽  
Author(s):  
K. Ranjitha ◽  
D. V. Sudhakar Rao ◽  
K. S. Shivashankara ◽  
Tapas Kumar Roy
Keyword(s):  
Shelf Life ◽  
Modified Atmosphere Packaging ◽  
Bell Pepper ◽  
Modified Atmosphere ◽  
Fresh Cut

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

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