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 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 Effects of Gamma Irradiation, Modified Atmosphere Packaging, and Delay of Irradiation on Quality of Fresh-cut Iceberg Lettuce

HortScience ◽  
2011 ◽  
Vol 46 (2) ◽  
pp. 273-277 ◽  
Author(s):  
Xuetong Fan ◽  
Kimberly J.B. Sokorai
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Visual Quality ◽  
Modified Atmosphere ◽  
Cut Edge ◽  
Quality Deterioration ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Tissue Browning

This study was conducted to investigate the effect of modified atmosphere packaging (MAP) and delay of irradiation application on the quality of cut Iceberg lettuce. Overall visual quality and tissue browning of cut lettuce were evaluated using a scale of 9 to 1, whereas texture was analyzed instrumentally during 14 days of storage at 4 °C. Results showed that irradiation (0.5 and 1.0 kGy) of cut lettuce induced tissue browning when stored in air; however, when cut lettuce was stored in MAP, irradiated lettuce had better appearance than the non-irradiated ones as a result of lower O2 levels in the packages of irradiated samples compared with the levels in control packages. In general, irradiation at doses of 0.5 and 1.0 kGy did not affect firmness of the lettuce. After 14 days of MAP storage, overall visual quality of non-irradiated samples had a score of ≈4, a score below the limit of sales appeal, whereas the two irradiated samples had scores of 6.5 to 7.9, indicating the irradiated samples had a fair to good quality. Delaying irradiation by 1 day after preparation of cut lettuce did not significantly (P > 0.05) affect cut edge browning, surface browning, or overall visual quality compared with lettuce irradiated immediately after preparation. Our results suggest that MAP is essential to minimize quality deterioration caused by irradiation.

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.

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.

Combined effects of gamma-irradiation and modified atmosphere packaging on quality of some spices

2014 ◽  
Vol 154 ◽  
pp. 255-261 ◽  
Author(s):  
Celale Kirkin ◽  
Blagoj Mitrevski ◽  
Gurbuz Gunes ◽  
Philip J. Marriott
Keyword(s):  
Gamma Irradiation ◽  
Modified Atmosphere Packaging ◽  
Modified Atmosphere ◽  
Combined Effects

scholarly journals Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 406
Author(s):  
Attilio Matera ◽  
Giuseppe Altieri ◽  
Annamaria Ricciardi ◽  
Teresa Zotta ◽  
Nicola Condelli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Modified Atmosphere Packaging ◽  
Storage Period ◽  
Modified Atmosphere ◽  
Basilicata Region ◽  
Challenge Testing ◽  
Microbiological Stability ◽  
Partial Inactivation

The quality of ready meals is affected by several factors that may impair stability and nutritional value. In this work, we evaluated the overall quality of four traditional meals (Basilicata region) prepared according to the cook&chill method, packaged in air or modified atmosphere packaging (MAP; 70% N2 and 30% CO2), and stored at 4 °C for seven days. The shelf-life was determined by Listeria monocytogenes challenge testing and inactivation by microwave (MW) heating was assessed. The counts at the production day were excellent in three meals out of four, whereas one had high levels of spoilage and pathogens both as soon as the preparation and after seven days. MAP was partially effective only against the growth of the aerobic mesophilic species, whereas sensory analysis revealed that MAP may preserve many of sensory attributes. The average shelf-life of the meals ranged from 11 to 13 days, however, the potential shelf-life was undetectable in one out four meals, as L. monocytogenes growth was inhibited two days after the inoculum. In the inoculated meals, MW heating provided a partial inactivation (25%) of the pathogen. The overall quality of type the meals was partially satisfactory; post-cooking contaminations may affect the microbial load and reduce the palatability over the storage period and, above all, may involve biological hazards which consumers’ habits may not be able to eliminate.

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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