Storage and Modified-atmosphere Packaging of Chinese Chestnuts (Castanea mollissima)

The shelf life of chestnuts is limited by water loss. Polymeric packages have been used to prevent dehydration, although little specific information is available on the use and design of MA packaging for extending shelf life. To investigate the product response to MA conditions, a range of O2 levels were generated inside low-density polyethylene (LDPE) packages containing chestnuts. The respiration rate decreased with decreasing O2 levels below 16 kPa at 0C. A rapid increase in RQ and ethanol were noticed when the chestnuts were exposed to O2 levels below 1 kPa at 0C, indicating a shift to fermentative metabolism. In a flow-through system, the respiration rate at 0C and the Q10 were measured as 108 nmol·kg–1·s–1 and 2.5, respectively. Chestnuts were stored at –2, 0, 5, and 20C in LDPE packages for 6 months and quality was periodically evaluated. Off-flavors were noticed from chestnuts stored in O2 levels below 1 kPa at 0C on day 38. Chestnuts stored at 0C but at higher O2 levels were acceptable for 5 months. Chestnuts stored at –2C were still acceptable after 6 months of storage.

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Investigation of soluble gas stabilization combined with modified atmosphere packaging on the shelf life of cooked blue mussels (Mytilus edulis)

Research Society and Development ◽

10.33448/rsd-v10i6.15463 ◽

2021 ◽

Vol 10 (6) ◽

pp. e4310615463

Author(s):

Marieli de Lima ◽

Bjørn Tore Rotabakk ◽

Lindomar Alberto Lerin ◽

Alcilene Rodrigues Monteiro ◽

Morten Sivertsvik

Keyword(s):

Shelf Life ◽

Modified Atmosphere Packaging ◽

Co2 Concentration ◽

Modified Atmosphere ◽

Bacteriostatic Effect ◽

Blue Mussels ◽

Ma Packaging ◽

Pre Treatment ◽

Water Holding

For the use of carbon dioxide in modified packaging (MA) systems, is it necessary a high gas/product ratio to ensure the bacteriostatic effect of fishery food. The use of techniques such as CO2 Soluble Gas Stabilization (SGS), can reduce the size of package necessary to maintain the effectiveness of MA. Thus, the effect of the MA packaging combined with soluble gas stabilization (SGS) as pre-treatment was studied to investigate the shelf life of cooked blue mussels. The samples were subjected at 100% food-grade CO2 (96%) for 2 h (SGS), in large flexible pouch. After SGS treatment, 100 g of mussels were packaged under modified atmosphere and air. Initial CO2 concentration under SGS packages was 70.0 % and remained constant (72.5 %) due the pre-treatment with CO2. Physicochemical properties (pH, water content, firmness and water-holding capacity) were not influenced significantly SGS treatments. The SGS samples had reduced growth of mesophilic and psychrotrophic during storage. The application of SGS resulted in an increased microbiological shelf life (19 days) compared with the packaging with air (5 days) and can contribute to improved quality of cooked mussels.

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Influence of Oxygen and Temperature on the Respiration Rate of Fresh-cut Cantaloupe and Implications for Modified Atmosphere Packaging

HortScience ◽

10.21273/hortsci.47.8.1113 ◽

2012 ◽

Vol 47 (8) ◽

pp. 1113-1116 ◽

Cited By ~ 8

Author(s):

M. Helena Gomes ◽

Randolph M. Beaudry ◽

Domingos P.F. Almeida

Keyword(s):

Steady State ◽

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Modified Atmosphere ◽

Low Oxygen ◽

Fundamental Information ◽

Respiratory Behavior ◽

Fresh Cut

The respiratory behavior of fresh-cut melon under modified atmosphere packaging at various temperatures was characterized to assess the potential for shelf life extension through low-oxygen and to generate information for the development of appropriate packaging conditions. Cantaloupe melon (Cucumis melo var. cantalupensis ‘Olympic Gold’) cubes were packaged and stored at 0, 5, 10, and 15 °C. Packages attained gas equilibrium after 5 days at 10 °C, 6 days at 5 °C, and 10 days at 0 °C. In cubes stored at 15 °C, decay started before steady-state gas levels were reached. Respiration rates were measured and respiratory quotient calculated once steady-state O2 and CO2 partial pressures were achieved inside the packages. O2 uptake increased with temperature and O2 partial pressure (pO2 pkg), according to a Michaelis-Menten kinetics described by = [( × pO2 pkg)/( + pO2 pkg)]. Respiratory parameters were modeled as an exponential function of temperature: = {[1.34 × 10−17 × e(0.131 × T) × pO2 pkg]/[1.15 × 10−24 × e(0.193 × T) + pO2 pkg]} (R2 = 0.95), Q10 = 3.7, and Ea = 84 kJ·mol−1. A good fit to the experimental data was also obtained considering as constant: RO2 = {[4.36 × 10−14 × e(0.102 × T) × pO2 pkg]/[0.358 + pO2 pkg]} (R2 = 0.93), Q10 = 2.8, and Ea = 66 kJ·mol−1. These results provide fundamental information to predict package permeability and steady-state pO2 pkg required to prevent anaerobic conditions and maximize shelf life of fresh-cut cantaloupe. The kinetics of respiration as a function of pO2 suggests that no significant reductions in respiration rate of fresh-cut cantaloupe can be achieved by lowering O2 levels.

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The microperforated packaging design and evaluation of shelf life of fresh-sliced mushrooms

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1530 ◽

2021 ◽

Vol 15 ◽

pp. 83-94

Author(s):

Özlem Kizilirmak Esmer ◽

Erinç Koçak ◽

Aslı Şahiner ◽

Can Türksever ◽

Pinar Akin ◽

...

Keyword(s):

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Polymeric Materials ◽

Packaging Material ◽

Packaging Materials ◽

Modified Atmosphere ◽

Packaging Design ◽

High Respiration Rate ◽

Fresh Cut

Fresh mushrooms have a very short shelf life, of 1 – 3 days because of their high respiration rate and lack of cuticles that protect the plant from external factors. In the case of fresh-sliced mushrooms, they will be more susceptible to spoilage reactions due to the increase in respiration rate as a result of a broader surface area. Conventional packaging materials can not meet the requirements for modified atmosphere packaging of fresh-sliced mushrooms. One of the techniques to extend the fresh-cut produce shelf life is the passive modification of modified atmosphere packaging technology. For highly respiring fresh-cut produce such as fresh-sliced mushrooms, the permeability properties of the polymeric materials might not be enough to provide an equilibrium gas concentration in the passive modification of modified atmosphere technology. In this case, the microperforated packaging materials can be used for passive modification of fresh-cut produce. But the microperforation process needs a design for the application of the appropriate number and diameter of microholes to meet the requirements of passive modified atmosphere packaging. For this reason in this research, the design of the microperforation process to be used in passive modified atmosphere packaging was based on the diameter and the number of microholes, and the shelf life of fresh-sliced mushrooms was determined. The samples were stored at 15 °C/80% RH, and pH, color, weight loss, textural, sensorial, and microbial analysis were performed periodically during storage. It was determined that the empirical equation used in this research can be applied to microperforated packaging design for fresh-sliced mushrooms. The shelf life of the fresh-sliced mushrooms packaged with microperforated packaging material was 8 days, while it was less than 7 days (4, 5, or 6 days) when packaged with non-microperforated packaging material. This result shows that the use of microperforated packaging material is effective in extending the shelf life of fresh-sliced mushrooms.

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Biopolymer Coatings as Alternative to Modified Atmosphere Packaging for Shelf Life Extension of Minimally Processed Apples

Coatings ◽

10.3390/coatings9090569 ◽

2019 ◽

Vol 9 (9) ◽

pp. 569 ◽

Cited By ~ 2

Author(s):

Stefania Volpe ◽

Silvana Cavella ◽

Elena Torrieri

Keyword(s):

Antioxidant Capacity ◽

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Life Extension ◽

Second Phase ◽

Modified Atmosphere ◽

Gas Composition ◽

Minimally Processed ◽

Life Study

The effect of caseinate/chitosan blend on the shelf life of minimally processed apples was studied. In the first phase of the work, the effect of the biopolymer coating on the respiration rate of the minimally processed apples was studied as function of gas composition (5%, 10%, 21% of O2 with N2 as balance at 5 °C) and temperature (5 °C, 10 °C at 5% of O2 with N2 as balance). In the second phase, the shelf life of the packed product was studied during storage at 5 °C. The gas composition (O2%-CO2%) in the package headspace, relative humidity, pH, hardness, color and antioxidant capacity of the product were monitored after 0, 1, 4, 7, 11, and 14 days. The coating effectively reduced respiration rate of the product when oxygen was over 10%. In the presence of the coating, the reduction of oxygen did not affect the respiration rate. At 5% of O2, the respiration rate decreased by 50% by changing the temperature from 10 °C to 5 °C. Shelf life study showed that the chitosan—caseinate coating was able to preserve the mechanical properties and the antioxidant capacity of the product during storage by increasing the shelf life by 7 days to 11 days at 5 °C.

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Effects of Chitosan-Based Coating and Modiﬁed Atmosphere Packaging (MAP) on Browning of Sweet Persimmons (Diospy kakiLinn.f)

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.557-559.943 ◽

2012 ◽

Vol 557-559 ◽

pp. 943-946 ◽

Cited By ~ 1

Author(s):

Zhong Li Jiang ◽

Ai Li Wang ◽

Xi Hong Li ◽

Min Peng Zhu ◽

Jun Wei Wang

Keyword(s):

Shelf Life ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Inhibitory Effect ◽

Edible Coating ◽

Modified Atmosphere ◽

Cinnamon Oil ◽

Browning Index ◽

Chitosan Coating ◽

Mda Content

The present study studied the effect of chitosan coating with antibrowning agents, including naphthylacetate and cinnamon oil, and modiﬁed atmosphere packaging (MAP) on browning of sweet persimmons stored at - 0.3 ~ 0 °C for 3 months. The browning on the surface of sweet persimmons was effectively inhibited by chitosan - based coating and MAP treatment. After 3 months’ storage, samples coated + MAP exerted the lowest browning index(BI), polyphenol oxidase (PPO) activity and malondialdehyde (MDA) content, which indicated that the coated + MAP treatment could offer an excellent inhibitory effect on the browning. Both edible coating and MAP treatment cause changes in respiration rate of sweet persimmons. This research could be valuable for the development of application to edible coating and MAP for improving the shelf - life properties of sweet persimmons.

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Ripening of Ethylene-pretreated Bananas Is Retarded Using Modified Atmosphere and Vacuum Packaging

HortScience ◽

10.21273/hortsci.40.3.726 ◽

2005 ◽

Vol 40 (3) ◽

pp. 726-731 ◽

Cited By ~ 11

Author(s):

Edna Pesis ◽

Rosa Ben Arie ◽

Oleg Feygenberg ◽

Fanny Villamizar

Keyword(s):

Shelf Life ◽

Effective Treatment ◽

Modified Atmosphere Packaging ◽

Vacuum Packaging ◽

Modified Atmosphere ◽

Limited Time ◽

Ethylene Treatment ◽

Peel Color ◽

Off Flavors ◽

Decay Development

Bananas have a short shelf life after ethylene treatment and there is a high commercial demand to increase the storage life of individual clusters at the retail stage. To extend the shelf life of ethylene-pretreated banana, two different forms of modified atmosphere packaging (MAP) were used. In the first, individual clusters of ethylene-pretreated bananas were stored in a range of microperforated polyethylene (PE) bags (25 μm) creating various MAPs. Storage in PE bags with low microperforation (PE8) that created an atmosphere with 11% CO2 and 12% O2 was the most effective treatment for delaying banana ripening. The banana clusters kept firmer with nice peel color after 1 week at 20 °C, but the humidity inside the bags caused some decay development on the crown cut. In the second type of MAP individual clusters of ethylene-pretreated bananas were stored in air-evacuated PE bags (80 μm) under light vacuum (550 mm Hg) for short periods of 24 to 48 hours followed by storage in the same PE bags after releasing the vacuum. Storing bananas in air-evacuated bags for 24 to 48 hours reduced O2 levels to 1% and increased the production of CO2 up to 30%, but perforating the bags dramatically reduced the CO2 level to around 9% and increased the O2 level to 12%. Storing ethylene-pretreated banana clusters under vacuum for a limited time (24 to 48 hours), did not cause any damage, although the levels of acetaldehyde (AA) and ethanol increased dramatically. The AA and ethanol levels of 150 and 300 μL·L–1, respectively, that accumulated in the PE bags did not cause any off-flavors; on the contrary, the taste panelists preferred these bananas. Adding ethylene absorbents (EAs) to the air-evacuated PE bags reduced the ethylene levels as well as the AA and ethanol levels in the bags, which indicate that EAs also absorbed the AA and ethanol volatiles. Storing ethylene-pretreated banana clusters under vacuum for 24 to 48 hours was the most effective treatment for delaying ripening and senescence in yellow bananas (stage 3 to 4).

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Combined Effect of Active Packaging of Polyethylene Filled with a Nano-Carrier of Salicylate and Modified Atmosphere to Improve the Shelf Life of Fresh Blueberries

Nanomaterials ◽

10.3390/nano10122513 ◽

2020 ◽

Vol 10 (12) ◽

pp. 2513

Author(s):

Valeria Bugatti ◽

Maria Cefola ◽

Nicola Montemurro ◽

Michela Palumbo ◽

Laura Quintieri ◽

...

Keyword(s):

Shelf Life ◽

Respiration Rate ◽

Nutritional Quality ◽

Nutritional Value ◽

Modified Atmosphere Packaging ◽

Active Packaging ◽

Significant Inhibition ◽

Modified Atmosphere ◽

Active Filler ◽

Valid Solution

Blueberries are popular among consumers for their high nutritional value but are highly perishable due to the microbial decay. The use of active packaging that is able to interact with the food through releasing or absorbing substances can be a valid approach to preserve the quality and increase the fruit’s shelf-life. In this paper, an active packaging based on polyethylene (PE) filled with a nano-carrier of salicylate was prepared and characterized. Fresh blueberries were packaged in passive modified atmosphere packaging (pMA) for 13 days at 8 °C. The combination of the active filler in bulk and pMA showed a significant inhibition of mold development and a reduction of the respiration rate of fruits. Moreover, the release of salicylate on blueberries did not alter the fruits’ sensory traits and preserved the firmness and the nutritional quality. Finally, the combination of active packaging and pMA resulted a valid solution to extend blueberries’ shelf-life up to 13 days.

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PENGEMASAN BUAH DAN SAYUR DENGAN ATMOSFIR TERMODIFIKASI

Jurnal Visi Eksakta ◽

10.51622/eksakta.v1i1.52 ◽

2020 ◽

Vol 1 (1) ◽

pp. 11-20

Author(s):

Erika Pardede

Keyword(s):

Shelf Life ◽

Respiration Rate ◽

Fruits And Vegetables ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Low Oxygen ◽

Oxygen Scavenger ◽

Plastic Films ◽

A New Technique ◽

Low Oxygen Concentration

Being living organs, fresh harvested fruits and vegetables remain metabolically active and undergo ripening and senescence processes. They needs oxygen to stay alive, which is vital for energy production through respiration process. Modified Atmosphere Packaging (MAP) technology utilises in-packaging equilibrium atmosphere, in which the relatively low oxygen and high carbondioxide concentration is achieved naturally inside the package as respiration occurs, which later on leads to a lower respiration rate. Low oxygen concentration could also be achieved by replacing some oxygen with nitrogen and/or application of oxygen scavenger inside in package, thus the respiration rate is reduced and the aging process is retarded. The use of packaging films of correct intermediary permiability to meet a desirable equilibrium modified atmosphere become a key to the succes of MAP. A new technique, so called Perforation-Mediated Modified Atmosphere Packaging (PM-MAP), by having microperforation in the plastic films is applied to correct the exchange of air during storage. Therefore Modified Atmosphere Packaging (MAP) technology offers advantages which leads to extension of the shelf life of fresh produces. Fresh and fresh-cut food industry utilise this advantages to meet the growing demand of convinient and fresh quality fruits and vegetables, in order to maintain freshness quality attributes and to extend the shelf life.

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Effect of Modified Atmosphere Packaging on Strawberry Preservation

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.469.189 ◽

2013 ◽

Vol 469 ◽

pp. 189-193 ◽

Cited By ~ 1

Author(s):

Jing Dong ◽

Yan Juan Pan ◽

Guang Fa Liu ◽

Jian Qing Wang

Keyword(s):

High Temperature ◽

Vitamin C ◽

Shelf Life ◽

Sensory Evaluation ◽

Respiration Rate ◽

Modified Atmosphere Packaging ◽

Titratable Acidity ◽

Soluble Solids ◽

Modified Atmosphere ◽

Total Soluble Solids

The effect of modified atmosphere packaging for strawberry was discussed in this study. The best gas condition was explored to extend the shelf life of strawberry in refrigerated temperature. The 20μm PE film was used to build modified atmosphere packaging. The optimum gas condition for strawberrys modified atmosphere packaging was selected while concerned with the respiration rate, firmness, rot grade, vitamin C content, total soluble solids, titratable acidity, sensory evaluation and other quality indicators respectively. The results suggest that: In 60% O2 + 1.5% CO2 gas condition, it could be kept low rot grade, maintained the firmness, vitamin C content, total soluble solids, titratable acidity content, and sensory evaluation was not falling heavily. As the season in which strawberries were abundant was of high temperature, the effect of preservation was more apparent in 5±1°C. Modified atmosphere packaging discussed above could extend the strawberrys shelf life to 22 days.

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Capability of oxygen-scavenger sachets and modified atmosphere packaging to extend fresh barberry shelf life

Chemical and Biological Technologies in Agriculture ◽

10.1186/s40538-020-00195-3 ◽

2020 ◽

Vol 7 (1) ◽

Author(s):

Razieh Niazmand ◽

Samira Yeganehzad

Keyword(s):

Antioxidant Activity ◽

Ascorbic Acid ◽

Phenolic Compounds ◽

Shelf Life ◽

Herbal Remedy ◽

Physicochemical Characterization ◽

Modified Atmosphere Packaging ◽

Storage Period ◽

Modified Atmosphere ◽

Oxygen Scavenger

Abstract Background Barberry has long been used as an herbal remedy since ancient times which is found throughout temperate and subtropical regions of the world. Given the short harvesting season and limited shelf life of the barberry, we evaluated the possibility of using modified atmosphere packaging and oxygen-scavenger sachets to increase its storage period. For this purpose, the physicochemical characterization (antioxidant activity, anthocyanin, phenolic compounds, and ascorbic acid content, acidity, firmness, color, and decay incident) of fresh barberry samples packaged within different atmospheres was investigated over 4 weeks of storage at 4 and 25 °C. The barberries were packaged with low-density polyethylene/polyester (LDPE/PET) films under natural atmosphere (C), N2 gas (N), vacuum (V), or in the presence of an oxygen scavenger (OS). Results The results revealed that with increased storage period, the O2 and CO2 levels inside the packages decreased and increased, respectively. The antioxidant activity and amounts of anthocyanin, phenolic compounds, and ascorbic acid all decreased with increasing storage period. Among the studied atmospheres, the OS and, subsequently, V packages were most capable of maintaining the quality of fresh barberries, with the decay incidence being approximately 30 times lower inside these packages relative to the control. Increasing the storage temperature accelerated the intensity of chemical changes and decay across all samples. Conclusion The barberries inside the OS packages stored at 4 °C (and even at 25 °C) still had good sensory properties in terms of chemical properties, texture, and color after 4 weeks. Fortunately, it seems that this packaging technology makes the exportation and delayed consumption of the fresh barberry possible by maintaining its quality.

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