The effect of packaging materials and an ethylene absorber on the preservation of сilantro

Кориандр овощной, как и все зеленные культуры, относится к скоропортящейся продукции, которая быстро теряет свои товарные качества. Для продления срока хранения зелени кориандра необходим альтернативный способ хранения. В 2020–2021 годах проведены исследования по изучению влияния упаковочных материалов (в том числе пакетов Xtend израильской компании StePac, создающих модифицированную атмосферу), используемых в комплексе с абсорбером этилена (саше) на основе перманганата калия Save Fresh, на изменение органолептических и биохимических показателей качества кориандра овощного сорта Бородинский при различных условиях хранения. Свежие листья кориандра упаковывали в полиэтиленовые пакеты плотностью 15 и 35 мкм, размером 36×25 см и массой 300 г и в пакеты Xtend, размером 66×54 см и массой 800 г. Контролем служили образцы, уложенные в открытый полимерный ящик. Хранили продукцию в течение пяти суток при температуре 10–12 °С, 14 суток при температуре 4–6 °С и 21 сутки при температуре 1–3 °С в холодильной камере с контролируемыми условиями. Относительная влажность воздуха – 90±3%. Максимальный выход товарной продукции кориандра отмечен при использовании упаковки Xtend МА/МВ с абсорбером этилена Save Fresh: при хранении в течение 5 суток при температуре 10–12 °C – 95,7%, 14 суток при 4–6 °C – 94,3%, 21 суток при 1–3 °С – 91,7%. Максимальное сохранение витамина С в продукции зафиксировано в варианте с Xtend-упаковкой – 33,8 мг% при показателе 40,1 мг% сразу после срезки зелени. Использование Xtend-упаковки израильской фирмы StePac, создающей модифицированную атмосферу/модифицированную влажность вместе с абсорбером этилена на основе перманганата калия Save Fresh, позволяет снизить потери и обеспечить сохранение качества зелени кориандра овощного сорта Бородинский в процессе транспортировки, хранения и реализации. Cilantro, like all green crops, refers to perishable products that quickly lose their marketable qualities. To extend the shelf life of cilantro greens, an alternative storage method is needed. In 2020–2021, studies were conducted to study the influence of packaging materials (including Xtend packages of the Israeli company StePac, which create a modified atmosphere) used in combination with an ethylene absorber (sachet) based on potassium permanganate Save Fresh, on the change in organoleptic and biochemical quality indicators of cilantro of the vegetable variety Borodinsky under various storage conditions. Fresh cilantro leaves were packed in plastic bags with a density of 15 and 35 microns, a size of 36×25 cm and a weight of 300 g and the Xtend packages, measuring 66×54 cm and weighing 800 g. The samples placed in an open polymer box served as a control. The products were stored for five days at a temperature of 10–12 °C, 14 days at a temperature of 4–6 °C and 21 days at a temperature of 1–3 °C in a refrigerator with controlled conditions. The relative humidity of the air is 90±3%. The maximum yield of commercial cilantro products is noted when using Xtend MA packaging/MH with an ethylene absorber Save Fresh: when stored for 5 days at a temperature of 10–12 °C – 95.7%, 14 days at 4–6 °C – 94.3%, 21 days at 1–3 °C – 91.7%. The maximum preservation of vitamin C in products is recorded in the Xtend packaging variant – 33.8 mg% with an indicator of 40.1 mg% immediately after cutting the greens. The use of Xtend packaging from the Israeli company StePac, which creates a modified atmosphere/modified humidity, together with an ethylene absorber based on potassium permanganate Save Fresh, allows you to reduce losses and ensure the preservation of the quality of cilantro greens of the Borodinsky vegetable variety during transportation, storage and sale.

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

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.

Combination of Modified Atmosphere and Irradiation for the Phytosanitary Disinfestation of Trogoderma granarium Everts (Coleoptera: Dermestidae)

The khapra beetle, Trogoderma granarium Everts, is defined as one of the most important quarantine pests globally, and fumigation with methyl bromide, an ozone-depleting substance, is a common phytosanitary measure currently used. The modified atmosphere (MA), irradiation, and their combination treatments of T. granarium larvae and adults were performed at room temperature (24–26 ℃) to develop an ecofriendly phytosanitary disinfestation measure and to shorten the exposure time and overcome treatment disadvantages of irradiation. Late-stage larvae are determined as the most tolerant stage resulted in large LT99.9968 values of 32.6 (29.2–37.5) and 38.0 (35.1–41.7) days treated under 1% and 2% O2 (with N2 balance) atmosphere, respectively. Ionizing radiation was used to enhance the effect of MA and the mortality was highly significantly affected by all the interaction effects, indicating that the synergistic effects present in all the combined treatments. The synergistic ratios, which is defined as the estimated lethal time for MA treatment (LD90, LD99, and LD99.9968), divided by that of combined treatment, were between 1.47 and 2.47. In the confirmatory tests, no individuals recovered from a sum of 111,366 late-stage larvae treated under 1% O2 atmosphere for 14- or 15-d after 200 Gy irradiation, which resulted in validating the probit estimations and achieving an efficacy of 99.9973% mortality at 95% confidence level. Therefore, these treatment schedules are recommended to disinfest T. granarium infecting commodities for phytosanitary purposes under the warehouse, MA packaging, or in combination with international transportation by train or sea container.

Correlations among Quality Characteristics of Green Asparagus Affected by the Application Methods of Elevated CO₂ Combined with MA Packaging

This research investigated the effects of continuous elevated CO₂ (20%, (v/v)) application or a 3 day CO₂ pretreatment followed by modified atmosphere (MA) or micro-perforated (MP) packaging on the postharvest quality of asparagus. The combination of CO₂ pretreatment with MA packaging (Pre-MA) inhibited the yellowing of asparagus and fresh weight loss (FWL), whereas stem firmness slightly increased with all elevated CO₂ treatments. CO₂ pretreatments increased antioxidant activity in the stem, but not in the tip, in contrast to the continuous flow CO₂ (Flow-CO₂) treatment. The phenolic and flavonoid contents increased in the elevated CO₂ pretreatments and Flow-CO₂ treatment. The elevated CO₂ treatments, especially Flow-CO₂, inhibited the development of microorganisms, and the treated asparagus did not decay. Pre-MA and Flow-CO₂ treatments were more effective in maintaining the visual quality and retarding the off-odor of asparagus. Furthermore, significant correlations between sensory quality characteristics and physiological-biochemical attributes were recognized; three principal components were extracted and they explained 86.4% of asparagus characteristics. The results confirmed the importance of visual quality, off-odor, firmness, color parameters, SSC and total phenolic content. In conclusion, elevated CO₂ pretreatment followed by MA packaging (Pre-MA) was beneficial for extending asparagus cold storage shelf life, and Flow-CO₂ was the best treatment for inhibiting postharvest decay.

Effect of High CO2 Treatment and MA Packaging on Sensory Quality and Physiological-Biochemical Characteristics of Green Asparagus (Asparagus officinalis L.) during Postharvest Storage

Green asparagus is vulnerable to thrips that carry microorganisms and cause deterioration in quality. The effects of 60% CO2 treatment, which is used to kill thrips, combined with perforated (P) or modified atmosphere (MA) packages during cold storage, on the sensory quality and physiological–biochemical characteristics of asparagus were investigated. MA packaging yielded an asparagus shelf-life five days longer than P packaging. The 60% CO2 treatment for 48 h at 4 °C packaged with MA film (CO2-48 h-4 °C-MA) showed a lower number of aerobic bacteria, yeast, and mold. Yellowing of asparagus was retarded, as shown by higher hue angle and chlorophyll content and lower chlorophyllase activity. Also, CO2-48 h-4 °C-MA treatment inhibited the reduction of soluble solids content in asparagus. Likewise, all high CO2 treatments showed lower electrolyte leakage (EL), with CO2-48 h-4 °C-MA demonstrating the minimum EL. The effectiveness of high CO2 on maintaining sensory qualities was observed, with a score higher than 3.0. In conclusion, CO2-48 h-4 °C-MA treatment during cold storage was effective for maintaining post-harvest sensory qualities and physiological–biological traits of asparagus, and provided strong inhibition of microflora growth during the storage period.

Quality of Gamma Ray-irradiated Iceberg Lettuce and Treatments to Minimize Irradiation-induced Disorders

Irradiation of Iceberg lettuce was recently approved by the U.S. Food and Drug Administration (FDA) to enhance microbial safety and to extend shelf life at doses up to 4 kGy. However, the radiation tolerance of whole head lettuce is unclear. The present study was conducted to investigate the effects of gamma irradiation on the quality of Iceberg lettuce and explore means to reduce irradiation-induced disorders. Irradiation (0.5 and 1.0 kGy) induced symptoms similar to russet spotting and other discolorations (pink ribs, rusty brown, and vein browning) in both external and internal leaves during post-irradiation storage in air at 4 °C. Irradiation in the absence of oxygen or pretreatment with 1 ppm 1-methylcyclopropene had little effect on the irradiation-induced tissue discoloration. However, low oxygen atmosphere when maintained during the entire 14-day storage almost eliminated the disorders. Compared with non-treated control, irradiation created significantly lower headspace O2 and higher CO2 levels in the packages, indicating that irradiation promoted respiration. Our results suggest that modified atmosphere (MA) packaging could be used to mitigate irradiation-induced disorders in Iceberg lettuce.