scholarly journals Modified-atmosphere Packaging Improves Keeping Quality of Charentais-type Melons

HortScience ◽  
2002 ◽  
Vol 37 (6) ◽  
pp. 950-953 ◽  
Author(s):  
Victor Rodov ◽  
Batia Horev ◽  
Yakov Vinokur ◽  
Azica Copel ◽  
Yair Aharoni ◽  
...  
Keyword(s):  
Fruit Ripening ◽  
Cucumis Melo ◽  
Modified Atmosphere Packaging ◽  
Film Surface ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Keeping Quality ◽  
Ma Packaging ◽  
Postharvest Life

Modified-atmosphere (MA) packaging using bag-in-box Xtend® liners extended the postharvest life of nonnetted Charentais-type muskmelons (Cucumis melo L., Cantalupensis Group, cv. Luna) by delaying over-ripening: excessive softening, change of rind color, decreased soluble solids, and the development of postharvest pathogens. The most delayed fruit ripening was achieved by an atmosphere of 13-14 kPa CO2 and 7-10 kPa O2, even though ethylene concentrations were as much as 120 μL·L-1. Charentais fruit stored in this atmosphere at 6 to 7 °C maintained marketable quality for 12 days plus additional 3 days at 20 °C. In contrast, lifespan under commercial conditions in air did not exceed 3-5 days at 10 to 11 °C plus 3 days at 20 °C. The recommended MA was achieved by using the liners with low microperforation level (total perforation area 25 × 10-5 percent of the film surface), 8-9 fruit of total weight ≈5 kg per liner. MA packaging of Charentais melons makes possible their transportation from Israel to Europe by sea instead of air.

Effect of Modified Atmosphere Packaging on Keeping Quality of Jaggery

Sugar Tech ◽  
2012 ◽  
Vol 15 (2) ◽  
pp. 203-208 ◽  
Author(s):  
Dilip Kumar ◽  
Jarnail Singh ◽  
D. R. Rai ◽  
Mahesh Kumar ◽  
S. Bhatia
Keyword(s):  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Keeping Quality

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

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.

scholarly journals Impacts of Modified Atmosphere Packaging and Controlled Atmospheres on Aroma, Flavor, and Quality of Horticultural Commodities

2000 ◽  
Vol 10 (3) ◽  
pp. 507-510 ◽  
Author(s):  
James Mattheis ◽  
John K. Fellman
Keyword(s):  
Modified Atmosphere Packaging ◽  
Fruit And Vegetables ◽  
Modified Atmosphere ◽  
Anaerobic Conditions ◽  
Storage Duration ◽  
Controlled Atmospheres ◽  
Commercial Use ◽  
Storage Atmosphere ◽  
Postharvest Life

The commercial use of modified atmosphere packaging (MAP) technology provides a means to slow the processes of ripening and senescence during storage, transport, and marketing of many fresh fruit and vegetables. The benefits of MAP and controlled atmosphere (CA) technologies for extending postharvest life of many fruit and vegetables have been recognized for many years. Although both technologies have been and continue to be extensively researched, more examples of the impacts of CA on produce quality are available in the literature and many of these reports were used in development of this review. Storage using MAP, similar to the use of CA storage, impacts most aspects of produce quality although the extent to which each quality attribute responds to CA or modified atmosphere (MA) conditions varies among commodities. Impacts of MAP and CA on flavor and aroma are dependent on the composition of the storage atmosphere, avoidance of anaerobic conditions, storage duration, and the use of fresh-cut technologies before storage.

scholarly journals Extension of the Postharvest Life of Nectarine Using Modified Atmosphere Packaging and Potassium Permanganate Treatment

2018 ◽  
Vol 6 (10) ◽  
pp. 1362
Author(s):  
Erdinc Bal
Keyword(s):  
Potassium Permanganate ◽  
Fruit Quality ◽  
Prunus Persica ◽  
Chilling Injury ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Modified Atmosphere

The effects of combinations of modified atmosphere packaging (MAP) with potassium permanganate (KMnO4) based ethylene scrubbers on the storage life and fruit quality of nectarine (Prunus persica cv. Bayramiç Beyazı) were investigated. Three different types of ethylene sachets (contained 3, 7 and 10 g KMnO4) were used and placed beside fruits in polypropylene baskets then lined with MAP. Fruits were stored at 0-1°C and 90% relative humidity throughout 40 day. During the cooling storage period, O2 and CO2 percentage in MAP, fruit firmness, total soluble solids, titratable acidity, ascorbic acid, total flavonoid content, total phenolic content, total antioxidant content and chilling injury (CI) were determined at 10 day interval. KMnO4 treated fruits had shown delayed ripening, reduced respiration and retained of higher firmness. As the dose of KMnO4 treatment increased, it was determined more positive effect on fruit quality. 10 g KMnO4 treatment was most effective in the retention of higher biochemical compounds and inhibition of CI symptoms. The results indicate that KMnO4 treatment, as well as MAP application, should be highly recommended for retaining the fruit quality of cold-stored ‘Bayramiç Beyazı’ nectarines and fruits treated with 10 g doses of KMnO4 could be stored for 40 days with good quality.

scholarly journals Impact of Storage Temperature Fluctuation on Modified-atmosphere Packaging of Fresh Produce

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 811D-811
Author(s):  
K. Tano ◽  
L.Z. Lee ◽  
F. Castaigne ◽  
J. Arul
Keyword(s):  
Temperature Fluctuation ◽  
Fruits And Vegetables ◽  
Storage Temperature ◽  
Fresh Produce ◽  
Modified Atmosphere Packaging ◽  
Temperature Fluctuations ◽  
Modified Atmosphere ◽  
Ma Packaging ◽  
Effects Of Temperature

Use of modified atmosphere (MA) as an adjunct to low temperature can be effective method for prolonging the shelflife of fresh fruits and vegetables. However, if storage temperature fluctuates, anoxic conditions can result and, consequently, the fresh produce quality can deteriorate rapidly. The objective of this investigation was to evaluate the effects of temperature fluctuation on the atmosphere inside the package and on the quality of packaged produce. Mushrooms (A. bisporus, U3 Sylvan 381) were packaged in rigid containers (4 liters) fitted with diffusion windows to obtain an atmosphere of 5% O2 and 10% CO2 at 4C. Temperature fluctuation had a major impact to the atmosphere inside package. During the first fluctuation sequence, O2 level depleted to 1.5% and CO2 increased to 18%. When the temperature returned to 4C during the next sequence, CO2 level fell back to 10%, but O2 level remained at 1.5%. The quality of mushrooms stored under temperature-fluctuating conditions was severely affected, as indicted by the extent of browning, loss of texture, and level of ethanol in the tissue compared to mushrooms stored at constant temperature. It was clear from this experiment that under temperature fluctuation, even it occurs once, can seriously compromise the benefits of MA packaging and safety of the packaged product. It is thus necessary that MA packaging compensate for the additional permeability required that is caused by storage temperature fluctuations.

Combined Effects of Coating, Modified Atmosphere Packaging, and Gamma Irradiation on Quality Maintenance of Ready-to-Use Carrots (Daucus carota)

2005 ◽  
Vol 68 (2) ◽  
pp. 353-359 ◽  
Author(s):  
R. LAFORTUNE ◽  
S. CAILLET ◽  
M. LACROIX
Keyword(s):  
Physicochemical Properties ◽  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Edible Coating ◽  
Modified Atmosphere ◽  
Microbiological Analysis ◽  
Ma Packaging ◽  
Microbiological Stability ◽  
Whey Protein Isolates

The objective of this study was to evaluate the effect of an edible coating combined with modified atmosphere (MA; 60% O2, 30% CO2, and 10% N2) packaging and gamma irradiation on the microbiological stability and physicochemical quality of minimally processed carrots. A coating based on calcium caseinate and whey protein isolates was used. Coated and uncoated peeled minicarrots were packed under the MA or air (78.1% N2, 20.9% O2, and 0.036% CO2), irradiated at 0.5 or 1 kGy, and stored at 4 ± 1°C for 21 days. Samples were evaluated periodically for aerobic plates counts (APCs) and physicochemical properties (firmness, white discoloration, and whiteness index). Gamma irradiation did not significantly affect the physicochemical properties of the carrots (P > 0.05). Microbiological analysis revealed that for uncoated carrots irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 3.5 and 4 log CFU/g and by 4 and 4.5 log CFU/g, respectively. For coated carrots, irradiation at 0.5 and 1 kGy under air and MA reduced the APCs by 4 and 4.5 log CFU/g and by 3 and 4.25 log CFU/g, respectively. The coating was able to protect carrots against dehydration during storage under air. Coating and irradiation at 1 kGy were also able to protect carrot firmness during storage under air. MA packaging retarded whitening of uncoated carrots but had a detrimental effect on firmness. The edible coating used in this study did not significantly inhibit (P > 0.05) microbial growth on carrots.

scholarly journals Effects of Edible Coating and Modified Atmosphere Technology on the Physiology and Quality of Mangoes after Low-Temperature Transportation at 13 °C in Vibration Mitigation Packaging

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2432
Author(s):  
Saichao Wei ◽  
Jun Mei ◽  
Jing Xie
Keyword(s):  
Modified Atmosphere Packaging ◽  
Physicochemical Characteristics ◽  
Edible Coating ◽  
Soluble Solids ◽  
Modified Atmosphere ◽  
Tropical Fruit ◽  
Titratable Acid ◽  
Preservation Technology ◽  
And Storage

The mango is an important tropical fruit in the world, but it is easily perishable after harvest. In order to investigate the effect of the compound preservation technology on the physiology and quality of mangoes during transportation and storage, mangoes were treated with different packaging and preservation methods. All mangoes were subjected to simulated transportation by a vibration table for 24 h (180 r/min, 13 °C), and stored at 13 °C. The changes in the color, physicochemical characteristics, quality, and antioxidant-related enzymes of the mangoes were measured. The results show that the shelf life of inflatable bag packing (CK) was only 24 d, while the other treatments could be 30 d. The inflatable bag packing with modified atmosphere packaging (MAP) treatment (HPM) had the lowest yellowing degree (12.5%), disease index (34.4%), and mass loss (2.95%), at 30 d. Compared with the CK, the compound treatment containing MAP prolonged the peak respiration of the mangoes by 6 d and suppressed the increase in the total soluble solids and relative conductivity. Meanwhile, the HPM could effectively maintain moisture content, firmness, titratable acid, vitamin C, and the peroxidase and superoxide dismutase content, indicating that the treatment could maintain the better quality and antioxidation ability of mangoes. In summary, the MAP compound treatment better maintained the commercial characteristics of the mangoes, followed by the edible coating compound treatment. The results provide a theoretical reference for mango cushioning packaging and postharvest storage technology.

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