INFLUENCE OF FRUIT MATURATION, MODIFIED ATMOSPHERE PACKAGING AND STORAGE TEMPERATURE ON PHYSICO-CHEMICAL QUALITY ATTRIBUTES OF FRESH-CUT WEST INDIAN LIME (CITRUS AURANTIFOLIA)

2011 ◽  
pp. 67-72
Author(s):  
M. Mohammed ◽  
L.D. Wickham
Keyword(s):  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Quality Attributes ◽  
Modified Atmosphere ◽  
Chemical Quality ◽  
Fruit Maturation ◽  
Citrus Aurantifolia ◽  
Physico Chemical ◽  
Fresh Cut ◽  
And Storage

scholarly journals Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

Coatings ◽  
2015 ◽  
Vol 5 (4) ◽  
pp. 931-961 ◽  
Author(s):  
Maria Corbo ◽  
Daniela Campaniello ◽  
Barbara Speranza ◽  
Antonio Bevilacqua ◽  
Milena Sinigaglia
Keyword(s):  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Special Focus ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Physico Chemical ◽  
High O2 ◽  
Fresh Cut

The main topic of this paper is a focus on some non-conventional tools to preserve the microbiological and physico-chemical quality of fresh-cut fruits and vegetables. The quality of fresh-cut foods is the result of a complex equilibrium involving surface microbiota, storage temperature, gas in the headspace and the use of antimicrobials. This paper proposes a short overview of some non-conventional approaches able to preserve the quality of this kind of product, with a special focus on some new ways, as follows: (1) use of edible or antimicrobial-containing coatings (e.g., chitosan-based coatings) on fruits or vegetables; (2) alternative modified atmospheres (e.g., high O2-modified atmosphere packaging (MAP)) or the use of essential oils in the headspace; (3) conditioning solutions with antimicrobials or natural compounds for fruit salad; and (4) biopreservation and use of a probiotic coating.

scholarly journals Effect of different modified atmosphere packaging and storage time on bioactive compounds in fresh-cut Tropic Beauty peaches

2021 ◽  
Vol 10 (5) ◽  
pp. e47610515239
Author(s):  
Andres Felipe Gaona Acevedo ◽  
Vander Rocha Lacerda ◽  
Juliana Aparecida dos Santos ◽  
Ariel Santivañez Aguilar ◽  
Henrique Vasque ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Bioactive Compounds ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Principal Component ◽  
Total Phenolic ◽  
Modified Atmosphere ◽  
Modified Atmospheres ◽  
Fresh Cut ◽  
And Storage

Modified atmosphere packaging (MAP) was evaluated for respiration rate, color, total phenolic content (TPC), antioxidant activity DPPH, flavonoids and pigments of fresh-cut Tropic Beauty peach. Modified atmospheres (21% O2 [Control], 5% CO2 [MAP1], 8% CO2 [MAP2] and 0% O2 [MAP3]) were evaluated for storing fresh-cut peaches for up to 10 days in temperatures of 5ºC. MAP significantly (p<0.05) affected the proprieties investigated as compared to control. Peaches with MAP3 have higher respiration(p<0.05) respiration rate than the peaches with the other treatments. Fresh-cut peaches in MAP2 showed more stable (p<0.05) carotenoid and anthocyanin contents, better attributes in the bioactive compounds. MAP1 and MAP2 exhibited better antioxidant proprieties at low storage temperature (5ºC) for up to 10 days storage and similar result was verified by principal component analysis used where modified atmosphere was observed as major factor.

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