Effects of Different Packaging Materials on Red Fragrant Pear during Postharvest Modified Atmosphere Storage

2014 ◽  
Vol 1010-1012 ◽  
pp. 1805-1809 ◽  
Author(s):  
Dan Shi Zhu ◽  
Jia Yu Lv ◽  
Jie Yu Liang ◽  
Yong Hong Ge ◽  
Xue Hui Cao ◽  
...  
Keyword(s):  
Respiration Rate ◽  
Packaging Material ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Atmosphere Composition ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

The effects of different packaging materials (including CPP, LDPE, HDPE, PP6, PP12, OPP and PO) on the changing of O2 and CO2 content in Red Fragrant Pear MAP during storage at different initial air conditions were studied in this paper. Gas composition was affected by respiration rate of pear and the permeability of packaging material remarkably. The results showed that OPP, LDPE and CPP were better for maintaining the desired atmosphere composition of O2, CO2, N2 during preservation of red fragrant pear. In addition, 100% N2 as initial gas was more suitable to preserve red fragrant pear than that with air or vacuum significantly.

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

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.

scholarly journals Mathematical Modeling of Respiration Rate of Mango (Magnifera indica)

2020 ◽  
Vol 40 (01) ◽  
Author(s):  
A. Karthiayani ◽  
V. Nithyalakshmi
Keyword(s):  
Mathematical Modeling ◽  
Oxygen Concentration ◽  
Respiration Rate ◽  
Modified Atmosphere ◽  
Plastic Container ◽  
Respiration Rates ◽  
Metabolic Activities ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage ◽  
The Mathematical Model

Respiration rates (RR) have been used as an index for the metabolic activities of Mango during ripening and senescence. A knowledge on respiration rate will be very much needed for enhanced shelf life of Mango particularly during Modified Atmosphere Storage. Hence a work was carried out to determine respiration rates of three varities of mango (Magnifera indica) viz., Malgoa, Banganapalli and Neelum stored at three different tempertautres (Ambient, 24°C and 14°C). Known weight of fruits were kept under air tight condition in the plastic container fitted with a silicon septum. Every day three gas samples of 5 ml volume were drawn from the chamber through silicon rubber septum using a needle and the oxygen concentration was found out using MAP analyzer. The oxygen concentration was determined for 13 days of storage at all temperatures. The respiration rates were determined using experimentally and the values were substituted in formulae method for prediction. The value of the constants were determined using non-linear regression using Sigmaplot 8.0 software. The development of the mathematical model for the prediction of Respiration Rates were found to be useful for further reference.

scholarly journals Pengaruh Penyimpanan Atmosfer Termodifikasi (Modified Atmosphere Storage/ MAS) terhadap Karakteristik Jamur Tiram Putih (Pleurotus ostreatus) (The Effect of Storage Using Modified Atmosphere Storage (MAS) for the Characterization of Oyster Mushrooms (Pleurotus ostreatus))

2017 ◽  
Vol 36 (4) ◽  
pp. 369
Author(s):  
Bambang Susilo ◽  
Dyah Ayu Agustiningrum ◽  
Dina Wahyu Indriani
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Pleurotus Ostreatus ◽  
Storage Time ◽  
Oyster Mushroom ◽  
Modified Atmosphere ◽  
Engineering Department ◽  
Oyster Mushrooms ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

The food storing technology is growing fast. Since the optimal storage could increase the value of the material being stored. A proposed solution to overcome counter this issue is the use of modified atmosphere storage (MAS) technology. White oyster mushroom (Pleurotus ostreatus) is one of vegetables that is highly perishable that makes this mushroom has a short shelf life. Therefore, appropriate postharvest handling is needed to maintain the quality of oyster mushrooms by expanding its shelf life. The aims of this research were to assess the effect of the use of MAS technology and to characterize the white oyster mushroom. Based on the research conducted at the Laboratory of Agricultural Processing and Postharvest Engineering, Department of Agricultural Engineering, Brawijaya University showed that the modified atmosphere storage of white oyster mushroom affected the respiration rate and shelf life of the studied commodities. On the basis of the observations on each parameter (respiration rate and storage time), the normal storage time for white oyster mushrooms is 1 day. While iby applying MAS, the white oyster mushrooms could last for 3 days using treatment A (21 % O) and B (12,4 – 12,5 %   O), and could last for 4 days using treatment C (9,2– 9,3 % O2) , D (5,9 – 6,1 % O2), and E (3,5 – 3,7 % O). Therefore, It can be concluded that by using MAS storage at low O2 concentrations, the shelf life of mushrooms could be longer.ABSTRAKTeknologi penyimpanan saat ini berkembang cukup pesat. Hal ini dikarenakan penyimpanan yang optimal akan meningkatkan nilai dari bahan yang disimpan. Salah satu upaya yang dapat dilakukan untuk hal tersebut yaitu penyimpanan menggunakan metode atmosfer termodifikasi (Modified Atmosphere Storage/MAS). Jamur tiram putih (Pleurotus ostreatus) merupakan salah satu komoditas sayuran yang bersifat mudah rusak, hal ini membuat jenis jamur ini memiliki umur simpan yang terbilang singkat. Oleh karena itu, penanganan pasca panen yang tepat pun dibutuhkan agar kualitas jamur tiram dapat dipertahankan sehingga umur simpannya juga lebih lama. Tujuan penelitian ini adalah untuk mengkaji pengaruh penggunaan teknologi penyimpanan dengan MAS terhadap karakteristik jamur tiram putih. Berdasarkan penelitian yang telah dilakukan di Laboratorium Teknik Prosesing Hasil Pertanian, Jurusan Keteknikan Pertanian, Universitas Brawijaya, menunjukkan bahwa penyimpanan dengan atmosfer termodifikasi  dapat mempengaruhi laju respirasi dan lama simpan komoditas jamur tiram putih. Hasil pengamatan pada tiap parameter (laju respirasi dan lama penyimpanan) dapat diketahui bahwa lama simpan jamur tiram putih pada kondisi normal adalah 1 hari. Sedangkan pada kondisi penyimpanan menggunakan metode atmosfer termodifikasi jamur tiram putih dapat bertahan selama 3 hari pada perlakuan A (21 % O2) dan B (12,4 – 12,5 % O), dan bertahan selam 4 hari pada perlakuan C (9,2 – 9,3 % O2), D (5,9 – 6,1 % O2), dan E (3,5 – 3,7 % O2). Sehingga dapat disimpulkan bahwa dengan menggunakan penyimpanan MAS pada konsentrasi O2 yang rendah maka umur simpan jamur akan semakin lama.

Influences of Ozone and Preservative on Chestnut during Ice Temperature Combined with Modified Atmosphere Storage

2012 ◽  
Vol 554-556 ◽  
pp. 1233-1236
Author(s):  
Ling Li ◽  
Jun Zhan ◽  
Li Ya Liang ◽  
Shi Jie Yan
Keyword(s):  
Respiration Rate ◽  
Starch Content ◽  
Ozone Treatment ◽  
Modified Atmosphere ◽  
Preservative Treatment ◽  
Moisture Evaporation ◽  
Storage Effects ◽  
Modified Atmosphere Storage ◽  
Atmosphere Storage

The influences of ozone and preservative on chestnuts during ice temperature combined with modified atmosphere storage were investigated. Respiration rate, starch content, moisture content and peroxidase (POD) activity were used to evaluate the quality of chestnuts. The results showed that ozone and preservative treatment decreased respiration rate, and inhibited moisture evaporation and starch consumption. The respiration rate and peroxidase activity of chestnuts with ozone treatment were significantly lower than that of preservative treatment. It is indicated that ozone treatment is superior to preservative treatment for keeping storage effects and nutrients of chestnuts in some extent.

The Study of Different Plastic Films on Grape Storage Property in Modified Atmosphere Packages

2013 ◽  
Vol 781-784 ◽  
pp. 1847-1851
Author(s):  
Dan Shi Zhu ◽  
Jie Yu Liang ◽  
Zhen Tao ◽  
Xue Hui Cao ◽  
Xian Jun Meng ◽  
...  
Keyword(s):  
Shelf Life ◽  
Respiration Rate ◽  
Modified Atmosphere ◽  
Plastic Film ◽  
Gas Composition ◽  
Packaging Film ◽  
Plastic Films ◽  
Atmosphere Composition ◽  
Storage Property

The effects of plastic film variety (including OPP, CPP, PP6, PP12, PO, HDPE and LDPE) on the changing of O2 and CO2 content were investigated during the preservation storage of kyoho grape with modified atmosphere package (MAP). The gas composition was mainly affected by grape respiration rate and the permeability of packaging film. The results showed that OPP, CPP, and PP12 could be better for maintaining the desired atmosphere composition of O2, CO2 and N2 on grape preservation. OPP, CPP, and PP12 contributed greatly to restrain grape respiration rate and extend the shelf life of grape and would be more suitable for grape preservation as modified atmosphere package.

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