The effects of packaging film and storage temperature on the quality of a dry coleslaw mix packaged in a modified atmosphere

Abstract

Summary The effects of six packaging treatments on the quality of dry coleslaw packaged in modified atmospheres and stored at 4 and 8 °C for 9 days were determined. The coleslaw was packaged within either oriented polypropylene (OPP) or one of four microperforated OPP films, PA‐120, PA‐160, PA‐190, and PA‐210. It was also stored within punctured OPP (i.e. in air). Packaging within OPP resulted in an atmosphere with very low O2 (<1%) and extremely high CO2 (25–35%) levels. These storage conditions had detrimental effects on the quality of coleslaw: loss of firmness, falling pH, high cell permeability and exudate, high surface moisture and poor acceptability of aroma. By contrast, the microperforated films generated less atmosphere modification; in some cases this was insufficiently modified to be technically useful. The relatively high O2 levels in these microperforated packs resulted in lower appearance and colour scores, increased surface dryness and higher firmness values. Increasing storage temperature from 4 to 8 °C resulted in a reduction in shelf‐life for all film types. While still not optimal, packaging within microperforated films allowed better preservation of quality and reduced cell membrane damage.