scholarly journals Quality Characteristics Analysis and Remaining Shelf Life Prediction of Fresh Tibetan Tricholoma matsutake under Modified Atmosphere Packaging in Cold Chain

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 136 ◽  
Author(s):  
Zetian Fu ◽  
Shuang Zhao ◽  
Xiaoshuan Zhang ◽  
Martin Polovka ◽  
Xiang Wang
Keyword(s):  
Shelf Life ◽  
Quality Indicators ◽  
Life Prediction ◽  
Modified Atmosphere Packaging ◽  
Quality Characteristics ◽  
Sensory Characteristics ◽  
Cold Chain ◽  
Tricholoma Matsutake ◽  
Modified Atmosphere ◽  
Shelf Life Prediction

Tricholoma matsutake (T. matsutake) growing in Tibet is very popular for its high economic and medicinal value, but fresh T. matsutake has an extremely short shelf life. The shelf life of T. matsutake is complex, influenced by product characteristics, surrounding environmental conditions, and spoilage development. The objective of this work was to study the quality characteristics of fresh T. matsutake during its shelf life period in modified atmosphere packaging (MAP) conditions and establish its remaining shelf life prediction models in a cold chain. In this study, we measured and analyzed quality indicators of fresh T. matsutake, including hardness (cap, stipe), color, odor of sensory characteristics, pH, soluble solids content (SSC), and moisture content (MC) of physical and chemical characteristics under the temperature condition of 4 °C and relative humidity (RH) of 90%. The sensory evaluation results showed that the odor indicator in sensory characteristics was more sensitive to the freshness of T. matsutake. The changes of pH, SSC, and MC were divided into three periods to analyze the physiological changes of T. matsutake. The cap spread process could affect the changes of pH, SSC, and MC in period S1, and they changed gradually in period S2. In the period S3, they changed complicatedly because of deterioration. The remaining shelf life prediction model of T. matsutake was established by the back propagation (BP) neural network method to quantify the relationship between the quality indicators and the remaining shelf life. The shelf life characteristics are complex, which were optimized by correlation analysis. Significant benefits of this work are anticipated on the transportation and preservation of fresh T. matsutake to the market and the reduction of its losses in the postharvest chain.

Effect of Modified Atmosphere Packaging on Hypomesus Olidus Fresh Quality

2014 ◽  
Vol 602-605 ◽  
pp. 524-527
Author(s):  
Qiu Lan Huang ◽  
Lin Lin Cui ◽  
Yong Kun Li ◽  
Jing Gao ◽  
Na Lin ◽  
...  
Keyword(s):  
Shelf Life ◽  
Bacterial Growth ◽  
Modified Atmosphere Packaging ◽  
Gas Mixtures ◽  
Sensory Characteristics ◽  
Modified Atmosphere ◽  
N Value

Effect of modified atmosphere packaging on the Hypomesus Olidus fresh quality under refrigerated (0±1°C) was investigated. By measuring sensory characteristics, pH, rate of juice leakage, TVB-N value, the effect of different gas mixtures were evaluated. The results indicated that MAP prevented the spoilage and the bacterial growth of sample was inhibited, and MAP was effective in extending shelf life of Hypomesus Olidus.

Shelf-life prediction models for ready-to-eat fresh cut salads: Testing in real cold chain

2017 ◽  
Vol 240 ◽  
pp. 131-140 ◽  
Author(s):  
Theofania Tsironi ◽  
Efimia Dermesonlouoglou ◽  
Marianna Giannoglou ◽  
Eleni Gogou ◽  
George Katsaros ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Prediction Models ◽  
Cold Chain ◽  
Shelf Life Prediction ◽  
Fresh Cut

scholarly journals Shelf life prediction of carica seeds powder using accelerated method

2021 ◽  
Vol 653 (1) ◽  
pp. 012055
Author(s):  
S D Astuti ◽  
S Lestari ◽  
Erminawati ◽  
S Widarni ◽  
G Wijanarko ◽  
...  
Keyword(s):  
Shelf Life ◽  
Life Prediction ◽  
Shelf Life Prediction

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

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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