Effect Of Modified Atmosphere Packaging Research Articles

Gamma radiation processing under modified atmosphere packaging effects on microbial quality and antioxidant activity of fresh leafy vegetables during storage

Fresh leafy vegetables are great source of vital nutrients, to promote health and prevent diseases but they can transmit pathogenic microorganisms to human beings. Shelf life of these products is very limited post harvest and after three days at refrigeration temperature, they will spoil. Radiation processing combined with modified atmosphere packaging and refrigeration temperature is a practical treatment to ensure safety and enhance vegetables shelf life even to be used in international trades. The effects of irradiation doses at 0, 0.25, 0.5 and 1 kGy on fresh leafy vegetables packed under air, N2 and vacuum atmospheres up to10 days of storage at 4 °C were studied. According to the results of microbial tests, and antioxidant activity of DPPH°, gamma radiation at dose of 0.5 kGy under N2 packing atmosphere are recommended as optimal storage conditions up to 10 days at 4 °C for fresh garlic chives, basil, mint and parsley.

‘Sungold’ Kivi Çeşidinin Kalite Özellikleri Üzerine Modifiye Atmosfer Paketlemenin Etkisi

Bu çalışma; soğukta muhafaza süresince ‘Sungold’ (Actinidia chinensis) kivi çeşidinin ağırlık kaybı, meyve eti sertliği, suda çözünür kuru madde miktarı (SÇKM), titre edilebilir asitlik içeriği, meyve et rengi değişimi, toplam fenolik maddeler, etilen üretim miktarı ile fizyolojik ve patolojik bozukluklar gibi kalite özellikleri üzerine modifiye atmosfer paketleme (MAP) uygulamasının etkisini belirlemek için yürütülmüştür. Bu amaçla meyveler; 1.0 °C ± 0.5 °C sıcaklık ve %90-95 oransal nem koşullarında 150 gün süreyle muhafaza edilmişlerdir. Soğukta muhafazanın tüm ölçüm dönemlerinde MAP içerisinde muhafaza edilen meyvelerin ağırlık kaybının, kontrol meyvelerine kıyasla önemli derecede daha düşük olduğu belirlenmiştir. Aynı zamanda meyve eti sertliğinin korunması, suda çözünür kuru madde miktarındaki artışın yavaşlaması, titre edilebilir asitlik miktarındaki düşüşün sınırlanması, etilen üretiminin baskılanması ve iç çökmesi oranının düşüklüğü kapsamında MAP uygulaması özellikle 60 gün depolamadan itibaren, kontrol meyvelerine kıyasla daha olumlu sonuçlar vermiştir. Sonuç olarak ‘Sungold’ kivi çeşidinde herhangi bir uygulama yapılmadan 60 gün süreyle muhafaza edilebilmenin mümkün olduğu, bununla birlikte MAP uygulamasıyla bu çeşidin, 150 gün süreyle kalitenin korunarak muhafaza edilebildiği saptanmıştır.

Effect of modified atmosphere packaging on frezze-dried beef meat conservation

La carne liofilizada debidamente envasada puede ser almacenada por tiempo ilimitado, conservando la mayoria de sus propiedades fisico-quimicas y sensoriales semejantes a la carne fresca. La investigacion consistio en envasar muestras de carne de ternera liofilizada con porcentaje de humedad residual inferior al 3%, actividad de agua por debajo de 0,2 y porcentaje de rehidratacion entre 95 y 100%. El proceso de liofilizacion utilizado en el experimento fue el de aplicacion de congelacion rapida, 25 Pa de presion, 10 h de primer secado primario a 0oC y 3 h de segundo secado primario a 10oC de temperatura. Como el producto final debia conservar las propiedades por mucho tiempo y mantenerse estable microbiologicamente, se requirio de un envasado adecuado con baja permeabilidad a la transferencia al vapor de agua y al O2. Para ello se realizaron varios ensayos de envasado en atmosfera modificada con distintas mezclas y concentraciones de gases (N2 y CO2) que favorecieron la conservacion del producto, principalmente, el color, ya que es la propiedad fisica que se vio mas afectada tras el proceso de liofilizacion. El valor de a* (tonalidad roja) de las muestras liofilizadas se mantuvo mejor en un envasado con una atmosfera de 80% N2-20% CO2 a lo largo del tiempo de almacenamiento. Sensorialmente, las muestras envasadas en 65% N2–35% CO2 fueron mas blandas.

Modified atmosphere packaging effects on the postharvest quality of papaya fruit

Export of Fijian papaya (Carica papaya) fruit to destinations such as New Zealand has increased significantly over the last several years. Shipment by sea rather than air is the preferred method, given the capacity for larger volumes and reductions in cost. Long shipping times, however, can compromise fruit quality, although the use of modified atmosphere packaging (MAP) may provide a viable solution for extending fruit storage life. In a collaborative ACIAR project, Australian and Fijian researchers investigated the potential of using MAP to extend storage life of a Fijian papaya ('Fiji Red') fruit based on simulated sea transport conditions. Fruit were packed in one of three MAP environments within cartons, consisting of either a (1) Low Density Polyethylene (LDPE) bag with 10 g of KMnO4, (2) Polyamide Film (PF) bag with macro-perforations or (3) without a bag (control fruit). Fruit were held for 1, 2 or 3 weeks at 10°C before being unpacked, ripened and assessed for quality. On day 6 after outturn, fruit with the highest overall quality were those held in LDPE bags. LDPE fruit generally coloured up faster at outturn than PF or control fruit, had less overall moisture loss and scored high in flavour. Headspace carbon dioxide and oxygen concentrations within the LDPE bags were also near recommended levels for maintaining optimum storage-life quality. The LDPE bag provided the most suitable conditions for long term storage of fresh papaya fruit and is therefore the recommended MAP type for use with sea freight export out of Fiji.

The effect of modified atmosphere packaging (MAP) on the physicochemical properties of saffron flower at the storage time

گیاه زعفران از مهمترین اقلام صادرات غیرنفتی ایران است. نگهداری گل زعفران در شرایط نامناسب، موجب افزایش آلودگی میکروبی و کاهش کیفیت زعفران می گردد. این تحقیق با هدف افزایش زمان ماندگاری گل زعفران در بسته بندی تحت اتمسفر اصلاح شده و به منظور ایجاد زمینه ای جدید در صادرات گل زعفران به صورت شاخه بریده انجام شد. به این منظور، گل های زعفران در بسته های از جنس پلی اتیلن- پلی آمید با ترکیبهای گاز متشکل از دی اکسیدکربن: اکسیژن: نیتروژن در سه ترکیب 30:5:65، 50:5:45 و 70:5:25 بسته بندی شدند. انواع بسته بندی شده و نمونه های شاهد (بدون بسته بندی با اتمسفر تغییر یافته) در دمای 0 درجه سانتی گراد به مدت 15روز نگهداری شدند. هر سه روز یکبار غلظت گازهای اکسیژن و دی اکسیدکربن درون بسته ها، میزان راندمان استحصال زعفران، خواص فیزیکی(درصدافت وزنی و درصدپژمردگی گل ها، طول و قطر کلاله)، خواص شیمیایی (درصدرطوبت، مقدار کروسین، سافرنال و پیکروکروسین کلاله های خشک شده) اندازه گیری شد. همچنین آزمون های میکروبی وجود اشرشیاکلی و شمارش کپک و مخمر نیز انجام گردید. نتایج نشان داد بسته بندی گل ها تحت اتمسفر تغییر یافته به مدت 15روز خواص کیفی و فیزیکی گل ها را حفظ نمود. در حالی که خواص کیفی و فیزیکی نمونه های شاهد پس از 9 روز به شدت کاهش پیدا کرد. گل های بسته بندی شده با ترکیب گاز 50:5:45 در دمای صفر درجه سانتی گراد نتایج بهتری را از لحاظ راندمان استحصال زعفران، خواص فیزیکی و خواص شیمیایی نسبت به سایر تیمارها نشان دادند. وجود اشرشیاکلی در هیچ یک از نمونه ها مشاهده نشد. شمارش کپک و مخمر نیز نشان داد اکثر تیمارها با استاندارد ملی ایران (cfu/gr103) مطابقت داشت.

Evaluation of Several Methods for Preservation and Packaging of the Button White Mushroom to Increase its Shelf Life

In this study, quality of white button mushrooms (Agaricus bisporus) treated by water and citric acid was evaluated during storage at 2 temperatures (room temperature and 4°C). The effect of modified atmosphere packaging (MAP, by 4±1% CO2, 6±1% O2 and the remaining N2) with or without water absorbent (silicagel) was also evaluated. Samples were assessed for their organoleptic properties (texture, color and spoilage), colorimetery and respiration rate during 12 days of storage. Results showed that among all treatments, water treated samples packaged with MAP method contained silicagel sachet and also stored at refrigerator obtained the most organoleptis scores. This sample retained the optimum level of inter packaging gas composition and finally the best storage time was determined as 8 days.

Influence of preharvest and postharvest treatments on stored tomato quality

Preharvest ComCat® treated tomatoes and untreated controls were evaluated for changes in physiological and microbiological quality characteristics during storage at 13°C and room temperature (16.9 to 25.2°C) and a relative humidity of 34 to 76% after 8, 16, 24 and 30 days. The effectiveness of modified atmosphere packaging (MAP) in Xtend® film, disinfection treatments with chlorine or anolyte water and different storage temperatures were also evaluated. The O2 and CO2 concentrations remained above 15% and below 6% during storage, respectively. MAP retained ascorbic acid and slightly suppressed growth of microorganism. Storage temperature was the most dominant factor. Faster ripening of tomatoes at room temperature was accompanied by rapid changes in O2 and CO2 and faster growth of populations of microorganism. Disinfecting treatments significantly reduced microorganisms. Chlorine disinfection resulted in higher O2consumption and CO2 production than anolyte water. ComCat® treated tomatoes had lower levels of ascorbic acid and microbial populations, than controls. ComCat® treatment had a significant effect on O2 and N2concentrations, ascorbic acid, bacteria, moulds and yeasts, and coliform bacteria during storage. During storage at room temperature, the headspace of packages of ComCat® treated tomatoes had higher O2, lower CO2 and lower N2 contents, which indicated a lower respiration rate, compared to controls. During storage, the ascorbic acid content was better retained in ComCat® treated tomatoes than in control tomatoes. Key words: ComCat®, tomato, preharvest treatment, disinfection, modified atmosphere packaging, oxygen, carbon dioxide.

Effects of modified atmosphere packaging on qualities of surimi product during refrigerated storage

Effects of modified atmosphere packaging on qualities of surimi product during refrigerated storage

Effects of modified atmosphere packaging with different air components on beef during chill storage

Effects of modified atmosphere packaging with different air components on beef during chill storage

Effect of modified atmosphere packaging on fish and fish products.

Effect of modified atmosphere packaging on fish and fish products.

Irradiation and modified atmosphere packaging effects on residual nitrite, ascorbic acid, nitrosomyoglobin, and color in sausage.

The present study was undertaken to evaluate the irradiation and modified atmosphere packaging effects on emulsion-type cooked pork sausage during storage for 4 weeks. CO(2) (100%), N(2) (100%), or 25% CO(2)/75% N(2) packaged sausage were irradiated at 0, 5, and 10 kGy, and residual nitrite, residual ascorbic acid, nitrosomyoglobin (NO-Mb), color values, and their correlation were observed. Irradiation significantly reduced the residual nitrite content and caused partial reduction of NO-Mb during storage. No difference was observed in ascorbic acid content by irradiation. Irradiation decreased the Hunter color a value of sausage. CO(2) or CO(2)/N(2) packaging were more effective for reducing residual nitrite and inhibiting the loss of the red color of sausage compared to N(2) packaging. Results indicated that the proper combination of irradiation and modified atmosphere packaging could reduce the residual nitrite in sausage with minimization of color change.

Modified-atmosphere packaging of minimally processed "Lollo Rosso" ( Lactuca sativa )

The effect of modified-atmosphere packaging (MAP) on the amount of soluble phenolics in, and the visual appearance of, white, green and red tissues of minimally processed “Lollo Rosso” lettuce were evaluated. Minimal processing induced a two-fold increase in the amount of soluble phenylpropanoids in the midribs during storage in air at 5°C. When the lettuce was stored in the presence of 2–3% O2 and 12–14% CO2, this increase was not induced and no browning was observed. A particularly marked decrease in the amount of phenylpropanoids was observed in MAP-stored green and red tissues. The concentrations of flavonoids and anthocyanins did not change much in midribs and green tissues, while they were significantly degraded in red tissues under MAP conditions. MAP storage proved useful in the prevention of browning, the main cause of quality loss in minimally processed “Lollo Rosso” lettuce. However, MAP storage was not so beneficial for the preservation of the quality of red tissues and, in fact, their overall visual quality, texture, aroma and macroscopic breakdown under MAP conditions were worse than those of air-stored tissues.

Effect of Modified-atmosphere Packaging on Aroma Profiles of Whole Apple Fruit

The effect of polymers used in packaging on the aroma of the packaged product has been little explored. Using a package-in-a-jar system, we are able to simultaneously measure volatile production by plant organ (Malus domestica Borkh. cv. Golden Delicious) and the permeability of the packaging film to those volatiles. In this system, apple fruit were placed into a glass container or sealed in a low-density polyethylene(LDPE) package and subsequently placed into a glass container. Air or a modified atmosphere was slowly passed through the glass containers such that the O2 level in the package was similar to that in containers with no package. The package and jar head spaces were sampled for CO2, O2, ethylene, and aroma volatile analysis by gas chromatography/mass spectrometry. The effect of temperature, atmosphere and film presence to some major volatile compounds was determined. When storage temperature increased from 0°C to 22°C the production rate of hexylacetate and 2-methyl butylacetate increased 11.27- and 17.15-fold, respectively. At 0°C, as O2 decreased in concentration from 10% to 5% (v/v), hexylacetate and butylacetate declined significantly; however, 2-methyl butylacetate was not affected. This can be taken to indicate the production of 2-methyl butanol for 2-methyl butylacetate formation is not as O2 concentration dependent as straight-chain alcohols. At the same O2 concentration, non-packaged fruit evolved greater amounts of all volatiles than packaged fruit. The flux of α-farnesene, hexylacetate and 2-methyl butylacetate was 26.6-, 1.7-, and 1.4-fold higher, respectively, for fruit in glass container. The sorption of α-farnesene and some other volatiles into LDPE film is evidently considerable, altering the aroma profile of packaged produce relative to a flow-through system.

Minimal Processing and Modified Atmosphere Packaging Effects on Pigmentation of Pomegranate Seeds

ABSTRACTThe influence of different washings, temperatures, and packagings on anthocyanins of minimally processed pomegranate seeds was evaluated. No differences were found in anthocyanin composition after washing with different solutions, although a slight decrease in pigments occurred. Storage in perforated polypropylene bags preserved pigments and a slight increase in most anthocyanins occurred. During storage in modified atmospheres, anthocyanins increased at 1°C, but decreased at 8 and 4°C. The delphinidin derivatives were the most sensitive while cyanidin and pelargonidin derivatives were stable and increased slightly. The 3,5‐diglucosides were more stable than 3‐glucosides. Compared with storage at 1°C for 7 days in perforated OPP bags, unperforated OPP bags maintained the pigments better. However, stored an additional 4 days at 4°C to simulate domestic storage, they were better preserved in perforated films.

Decontamination with lactic acid/sodium lactate buffer in combination with modified atmosphere packaging effects on the shelf life of fresh poultry

The effect of the treatment with various concentrations (2%, 5%, 7.5% and 10% w/v) of lactic acid/sodium lactate buffer (pH 3.0) combined with modified atmosphere packaging (MAP) (90% CO 2/10% O 2) on the shelf life and organoleptic quality of fresh chicken legs stored at 6° C was investigated. The CO 2 concentration of all samples packed in modified atmosphere (MA) decreased during the first 3 days of storage, followed by a gradual increase after the third day, while O 2 showed a corresponding decrease. The buffering capacity of the buffer systems seem to be sufficient to maintain a low pH of the skin during storage. Legs treated with 2, 5, 7.5, and 10% (w/v) lactic acid/sodium lactate buffer (pH 3.0) combined with MAP have a shelf life at 6°C of 14, 15, 16 and 17 days, respectively. The shelf life when the product was not treated with lactic acid was 1, 2.3, and 4 days shorter, respectively.