Effect Of Packaging Films Research Articles

冷蔵保蔵中のカキ‘西条’の品質向上に及ぼす包装フィルムの影響

冷蔵保蔵中のカキ‘西条’の品質向上に及ぼす包装フィルムの影響

Effect of Packaging Films on the Quality of Broccoli

Effect of Packaging Films on the Quality of Broccoli

Effect of packaging films on cell wall hydrolyzing enzymes in relation to shelf life enhancement of tomatoes stored under ambient conditions

The effect of packaging films on post-harvest life span of tomato in relation to their effect on the activities of potential cell wall hydrolyzing enzymes were investigated. Tomato cv. ‘Punjab Upma’ and ‘Punjab Ratta’ picked at pink stage were placed in open trays, high density polyethylene (HDPE)-, low density polyethylene (LDPE)- and polypropylene (PP)-bags and stored under ambient conditions till their edible state. Irrespective of the variety, there was enhancement in the activities of cell wall hydrolyzing enzymes i.e. polygalacturonase, pectin methylesterase, cellulase and β-galactosidase. Further, there was decrease in firmness with increase in storage period. However, less changes were noticed in tomatoes packaged in polythene bags in comparison to those kept in open trays. Tomato cv. ‘Punjab Ratta’ displayed slow increase in the activities of cell wall hydrolases and less decrease in firmness as compared to cv. ‘Punjab Upma’. In both the varieties, LDPE packaging showed slowest changes in enzymatic activities and firmness and were efficient in enhancing the shelf life of tomatoes.

Effect of packaging films on shelf-life and quality of bell pepper under super and ordinary market conditions

Bell pepper (Capsicum annuum L.) fruits of cv. Indra were harvested at commercial maturity and packed in different packaging films, viz. heat shrinkable film (15 μ), cling film (15 μ) and low density polyethylene film (LDPE 25 μ) and thereafter stored under two different conditions, i.e. super-market conditions (18–20°C; 90–95% RH) and ordinary market conditions (28–30°C; 60–65% RH). The shrink film significantly checked the loss in weight (3.38%), firmness (1330.5 g force) and decay incidence (0%), maintained qualities attributes like ascorbic acid (20.70 mg/100 g) and chlorophyll content (0.066 mg/100 g), respectively during 10 days of storage under super market conditions. The in-package gaseous composition (O2 and CO2) in shrink film packed fruits was found to be 3.55and 17.10% after 10 days of storage. The overall sensory quality of the packed bell pepper during retailing was found to be better than control fruits. The shrink and cling film prolonged the shelf-life and maintained the quality of bell pepper fruits for 10 and 7 days under super market conditions and ordinary market conditions, respectively as against 5 and 2 days only in case of unpacked control fruits.

절단배추의 포장재질에 따른 단기 저장 중 품질특성

Fresh cut vegetables provide convenience and rapidity to consumers. However, they have a weakness with respect to their short shelf-life due to browning and quality degradation via increased respiration. To overcome this problem, the effect of packaging film on the short-term storage of cut kimchi cabbages was investigated. Polypropylene (PP), oriented polypropylene (OPP), and low-density polyethylene (LDPE) films were used as packaging film, and cut kimchi cabbages were stored in the packaging films at 5°C for 4 weeks. PP film packaging showed the least weight loss and soluble solids loss after 4 weeks. Titratable acidity increased during storage for all samples, however, the increase rate of titratable acidity in PP and OPP film packaging decreased, which was lower than that of LDPE film packaging. Color values decreased over time during storage. In appearance, PP film packaging was better than other films due to their high transparency. In a sensory test, there was no statistical difference among samples. Taken together, the transparent PP film packaging was more effective for short-term storage of cut kimchi cabbages. Thus, this study provides useful information for the selection of packaging materials for cut kimchi cabbage marketing.

Effect of packaging film and antibrowning solution on quality maintenance of minimally processed globe artichoke heads

Abstract The effects of three different packaging materials (macroperforated, microperforated and non-perforated films) in combination with an antibrowning solution (containing 1.0% ascorbic acid and 0.2% citric acid) on the qualitative traits of minimally processed globe artichoke heads (cvs. ‘Violet de Provence’ and ‘Tema 2000’) were studied during refrigerated storage for 16 days. Results highlighted that the heads treated with the antibrowning solution and packaged in the microperforated and non-perforated films maintained better qualitative attributes ( i.e. , lower microbial growth, moderate respiration rate and browning degree, higher total polyphenol content and antioxidant activity) than those not treated with the antibrowning solution and packaged in the macroperforated film. ‘Tema 2000’ displayed better performances in terms of browning degree and antioxidant activity, as well as lower bacterial count values, than ‘Violet de Provence’. However, the choice of a proper packaging film is crucial for extending the shelf life of minimally processed globe artichoke heads. Industrial relevance The fresh heads of globe artichoke are a well-known source of healthy compounds (mainly polyphenols), but the tedious culinary preparation limits their fresh consumption to the original area of cultivation ( i.e. , Mediterranean basin). Minimal processing could, therefore, ease its consumption on a wider scale, but may also result in a more perishable product. Hence, with the aim to improve the current knowledge on the qualitative maintenance of minimally processed globe artichoke heads, we examined the effects of three packaging films in combination with an antibrowning solution on physical, physiological, chemical and microbiological traits of two cultivars during refrigerated storage. Our results demonstrated the effectiveness of the micro-perforated and non-perforated films to reduce microbial growth and enhance the total polyphenol content, especially for the heads treated with the antibrowning solution. It was also shown that the cultivar choice should be considered as crucial in order to preserve the overall quality of the product. Finally, from an industrial standpoint, this study provides relevant data for extending product shelf life through a proper packaging procedure and, hence, promoting the exportation of minimally processed globe artichoke heads on a wider scale.

Minimal Processing and Modified Atmosphere Packaging of Carrot Discs: Effects of Packaging Film and Product Weight

Minimal Processing and Modified Atmosphere Packaging of Carrot Discs: Effects of Packaging Film and Product Weight

Effect of Packaging Films on the Quality of Canola Oil under Photooxidation Conditions

The objective of this study was to evaluate the influence of packaging films on the quality of canola oil which contains high concentration of fat under photooxidation condition and get the oxidation kinetics based on measuring the oxidation intensities including peroxide value, hexanal, and photosensitizer (chlorophyll). The canola oil was packaged by PET/CPP; KPET/PE was used for experiments. The change of light and oxygen transmission rate (OTR) of PET/CPP which was considered as the typical fatty foods packaging film under different light intensities was also tested. The results show that the peroxide value increased rapidly under light conditions and fitted the zero order kinetics; also the oxygen transmission rate had great impact on it; hexanal fitted the zero order kinetic in oil whose package of low OTR generated a lot; however package in high OTR films changed very slowly that might be dependent on the performance of hexanal through plastic films. The degradation of chlorophyll fitted the first order kinetic and decreased quickly under light but was almost independent of OTR of transparent packaging material. Light reduced the oxygen barrier properties of the films, which should be considered as the photooxidation condition (and the photooxidation condition thus should be considered).

Effect of Packaging Films on Quality of Fresh-Cut Broccoli

In order to reveal the effect of packaging films on quality of fresh cut broccoli, three different properties of films were selected as materials. The effect of packaging films on headspace gas composition in the bag, respiratory rate and sensory quality of fresh cut broccolis were studied. The results showed that the samples in PE2 exhibited the best quality. The samples in PE1 had less quality than PE2. Although broccolis in PE3 had the lower O2concentration and highest CO2concentration, which retarded a great extent of respiration rate than others, but this condition induced anaerobe respiration, and then leading to the worst sensory quality.

Influence of Polymer Packaging Films on Hyperspectral Imaging Data in the Visible—Near-Infrared (450–950 nm) Wavelength Range

Hyperspectral imaging (HSI) has recently emerged as a useful tool for quality analysis of consumer goods (e.g., food and pharmaceutical products). These products are typically packaged in polymeric film prior to distribution; however, HSI experiments are typically carried out on such samples ex-packaging (either prior to or after removal from packaging). This research examines the effects of polymer packaging films (polyvinyl chloride (PVC) and polyethylene terephthalate (PET)) on spectral and spatial features of HSI data in order to investigate the potential of HSI for quality evaluation of packaged goods. The effects of packaging film were studied for hyperspectral images of samples obtained in the visible-near-infrared (Vis-NIR, i.e., 450-950 nm) wavelength range, which is relevant to many food, agricultural, and pharmaceutical products. The dominant influence of the films tested in this wavelength range could be attributed to light scattering. Relative position of the light source, film, and detector were shown to be highly influential on the scattering effects observed. Detection of features on samples imaged through film was shown to be possible after some data preprocessing. This suggests that quality analysis of products packaged in polymer film is feasible using HSI. These findings would be useful in the development of quality monitoring tools for consumer products post-packaging using HSI.

Effect of packaging film on the quality of ‘Chaoyang’ honey peach fruit in modified atmosphere packages

AbstractThe quality of honey peach fruit stored at 2°C in modified atmosphere packages was studied. Three different thickness low‐density polyethylene (LDPE) films were used as packaging films. Honey peach fruits of ‘chaoyang’ were packaged in LDPE bags 15, 25 and 40µm thick and control (air). The respiration rate, O2 and CO2 concentrations in the packages, flesh colour, total soluble solid (TSS), titratable acidity (TA), flesh firmness (FF) and membrane integrity of the fruits were monitored. Compared to the control, MAP treatments inhibited the climacteric peak, avoided the increase of flesh colour, decreased the development of softness and retarded the reduction of TTS, TA and membrane integrity. Significant differences in the quality of the fruits were found between the three packages and the control (p ≤ 0.05). After 20 days at 2°C within the LDPE25 bags, a steady‐state atmosphere of 5% CO2 + 4% O2 was reached. Honey peaches stored in these bags showed the best quality at the end of the storage. Copyright copy; 2006 John Wiley & Sons, Ltd.

Effects of Packaging Film and Storage Temperature on the Quality of Fresh Ginseng Packaged in Modified Atmosphere

Effects of Packaging Film and Storage Temperature on the Quality of Fresh Ginseng Packaged in Modified Atmosphere

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

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.

Effect of packaging films on storage stability of intermediate‐moisture deep‐fried mackerel

SummaryA storage stability study was conducted on intermediate moisture deep‐fried mackerel packed in polypropylene (PP), high density polyethylene (HDPE) and low density polyethylene (LDPE) for 12 weeks at 27°C. Water activity increased significantly (P < 0.01) during 12 weeks storage from 0.80 to 0.86, 0.88 and 0.91 for PP‐, HDPE‐ and LDPE‐packed samples, respectively. Thiobarbituric acid values increased significantly (P < 0.01) in all packaging films, most rapidly in the LDPE‐packed samples. the physical firmness of the samples decreased similarly and was closely related to the amount of moisture absorbed during storage. Microbial count was low initially but increased most rapidly in LDPE‐packed samples. Sensory evaluation showed that samples packed in PP and HDPE were acceptable for up to 8 weeks storage but for less than 4 weeks in LDPE.

The effect of packaging films on growth and survival of rhizobia in peat culture

The growth and survival of two strains of rhizobia (Rhizobium leguminosarum bv. trifolii strain WU95 and R. spp. strain CB3060) injected into finely milled, sterile peat contained in packets of various packaging films were compared after 2, 4 and 8 weeks storage at 26°C. The films were 50 μm and 100 μm low density polyethylene (LDPE), 50 μm high density polyethylene (HDPE) and polyethylene laminated foil and were chosen to provide a range of gas transmission and water permeability properties. Survival of both strains varied directly with the transmission and permeability properties of the film, under controlled storage conditions. These findings provide further evidence that a degree of aeration is necessary for survival of rhizobia in peat‐based legume inoculants. The choice of the most suitable film needs consideration of the moisture characteristic curve of the carrier.

The effect of packaging film on the shelf‐life of treated refrigerated pre‐peeled potatoes

AbstractThe effect of chemical preservatives (sodium bisulphite, citric acid, ascorbic acid, potassium sorbate and sodium erythorbate) on microbial growth and surface colour during refrigerated storage of pre‐peeled potatoes packaged in plastic films of different gas permeabilities was studied.For storage periods shorter than 2 weeks, treatment with sodium bisulphite was essential when polyethylene film was used.When the storage times required are longer than 2 weeks, vacuum packaging and films of low gas permeablility must be used. Sodium bisulphite can be replaced by citric acid, ascorbic acid, or mixtures of citric and ascorbic acids with potassium sorbate, without any significant change in cost.

Effect of Packaging Film and Vacuum Level on Regular and Sorbate‐Cured Bacon

ABSTRACTBacon was produced with either 40 ppm NaNO2/0.26% potassium sorbate, or 120 ppm NaNO2. Slices were packaged in either nylon/Surlyn or nylon/Saran/Surlyn pouches and sealed at either a high or intermediate vacuum level. At 0, 10, 21 and 28 days after packaging, residual nitrite, rancidity, pH, residual salt and pigment conversion were measured. Residual nitrite and pH were lower while nitrosopigment conversion was higher in bacon packaged with the high‐barrier film. Vacuum level, however, had no effect on any measured characteristic. The sorbate/reduced nitrite cure resulted in lower pigment conversion, lower residual nitrite, and a higher TBA number.