Modified Atmosphere Packaging Treatments Research Articles

Ethanol fumigation combined with modified atmosphere packaging delays potato greening under light

Potato greening under light causes post-harvest loss and compromises progress being made in the potato industry. In this study, we investigated the inhibiting effects of ethanol fumigation treatment on potato greening and water loss under light. This paper also examined the different treatments on the relationship between starch granule size and potato greening. Our results suggested that ethanol fumigation combined with modified atmosphere packaging have an effective in improving the overall visual quality and maintained a higher a* value and lower chlorophyll concentration. Ethanol fumigation combined with modified atmosphere packaging treatment deterred greening and water loss compared to the alone treatment. This was due to the larger starch granule size and fewer grana lamellae around the amyloplasts. Our results provide an effectively strategy that treating potatoes with 600 μL L−1 ethanol combined with modified atmosphere packaging to delay potato greening and explain the underlying mechanism of ethanol inhibition of potato greening.

The Effect of Post-Harvest Salicylic Acid and Modified Atmosphere Packaging Treatments on the Storage of ‘Roxana’ Apricots

The Effect of Post-Harvest Salicylic Acid and Modified Atmosphere Packaging Treatments on the Storage of ‘Roxana’ Apricots

Effects of Aloe vera Gel and Modified Atmosphere Packaging Treatments on Quality Properties and Bioactive Compounds of Plum (Prunus salicina L.) Fruit Throughout Cold Storage and Shelf Life

Effects of Aloe vera Gel and Modified Atmosphere Packaging Treatments on Quality Properties and Bioactive Compounds of Plum (Prunus salicina L.) Fruit Throughout Cold Storage and Shelf Life

Combined effects of Aloe vera gel and modified atmosphere packaging treatments on fruit quality traits and bioactive compounds of jujube (Ziziphus jujuba Mill.) fruit during cold storage and shelf life

This study assessed Aloe vera gel (AV) and modified atmosphere packaging (MAP) treatments on weight loss, respiration rate, color, firmness, soluble solids content (SSC), titratable acidity, vitamin C, phenol, flavonoids and antioxidant activity of jujube (Ziziphus jujuba Mill. cv. 'Li') fruit during cold storage and shelf life. Fruit were stored at 0 ± 0.5 °C and 90 ± 5 % relative humidity (RH) for 35 d followed by 21 ± 1.0 °C and 65 ± 5 % to simulate shelf life for 4 d. During cold storage, weight loss and respiration rate were delayed by MAP. At the end of cold storage, higher firmness and acidity were measured in fruit treated with MAP compared to control. Also, L*, hue angle, vitamin C, total phenolics, and the antioxidant activity of jujube fruit treated with both AV and MAP were higher than control. However, lower chroma and SSC in fruit treated with MAP were determined. During shelf life storage, higher firmness, L*, hue angle and acidity in fruit treated with MAP were obtained compared to control and AV treatments, whereas lower chroma and SSC were observed. On the last day of shelf life measurement (35 + 4 d), vitamin C, total phenolics, total flavonoids and antioxidant activity (DPPH and FRAP assays) of fruit treated with both AV and MAP was higher than control. In conclusion, it was revealed that AV and MAP treatments could be an effective tool for retarding the losses that occurred in the fruit quality of jujube during cold storage and shelf life. The effect of MAP treatment in maintaining fruit quality was more pronounced.

Impact of Hot Water and Modified Atmosphere Packaging Treatments on the Postharvest Quality of Pomegranate Fruit cv. Hicaznar

Hot water (HW) and modified atmosphere packaging (MAP) treatments were evaluated to maintain postharvest quality of pomegranate fruit (Punica granatum cv. ‘Hicaznar’). Pomegranates were subjected to hot water (HW) treatment (at 50 °C for 3 min) and packaged with or without MAP bags. Fruit was then kept at 6 °C for 6 months and at 20 °C for 7 days after cold storage period. The untreated and unpackaged fruit was served as a control treatment (C). MAP and HW+MAP treatments was more effective in reducing weight loss, fungal decay and husk scald, compared to HW and C treatments. The lightness and red color intensity of husk and aril (higher values of L* and C* and lower values of h°) were maintained better in the packaged fruit with MAP (MAP + HW+MAP treatments). The unpackaged fruit from HW and C treatments became unmarketable while those from MAP and HW+MAP treatments were still marketable after 6 months of cold storage and shelf life period. Although fungal decay incidence was low in HW-treated fruit, relatively high scald incidence and weight loss had adverse effect on overall visual acceptability of HW-treated fruit. Hot water dipped pomegranate fruit cv. ‘Hicaznar’ (50 °C for 3 min) could be kept in MAP bags for 6 months at 6 °C and for 7 days 20 °C without adverse effect on quality.

Effects of preharvest GA3, CaCl2 and modified atmosphere packaging treatments on specific phenolic compounds of sweet cherry

The fruit of sweet cherry are more sensitive against external factors than many fruit species so post harvest quality loss on sweet cherry is quite higher. For this reason, it is very significant to reduce the post harvest losses and to extend the storage period in sweet cherry, and this is one of the main objectives for producers and consumers. The aim of the study was to determine the effects of GA 3 , CaCl 2 and modified atmosphere packaging (MAP) applications on individual phenolics compounds in postharvest storage on sweet cherry. In the study, GA3 was applied at 30 mg L -1 concentration when fruit skin was yellow-straw, and CaCl2 was applied at 0.5% concentration 20 and 10 days before the estimated harvest date. The study consisted of 4 different spray (Control (water only), GA 3 , CaCl 2 , GA 3 + CaCl2) and 2 packaging aplications (without and with MAP). MAP was applied to the fruits after the harvest. In our study, individual phenolics such as catechin, 4-hydroxybenzoic acid, epicatechin, caffeic acid, p-coumaric acid, 4-aminobenzoic acid and protocatechuic acid were determined. It has been determined that pre-harvested GA 3 , and CaCl 2 applications have increased the content of individual phenolics in fruit. The concentration of individual phenolics generally decreased with increasing cold storage time, whereas epicatechin and 4-hydroxybenzoic acid concentrations increased. 4-hydroxybenzoic acid and caffeic acid concentrations were higher CaCl 2 , and GA 3 treatments than in control in all measured period. The MAP application had a positive effect on the losses of other phenolic compounds except catechin during cold storage.

Influence of Modified Atmosphere Packaging and Frozen-Storage Period in the Colour Characteristics of Poultry Meat

This study was carried out to investigate the effect of modified atmosphere packaging and frozen storage period in the colour characteristics of chick thigh meat. The treatments were 70%CO2+15%N2+15%O2, 70%CO2 +30%N2, 70%CO2+ 30% O2 ,50%N2+50%O2, vacuumand clove oil at different frozen storage periods (1, 30, 60,and 90 days at -18 C). An 84 chick thigh meat pieces were utilized in this study. Polyethylene bags were used in packaging meat under vacuum, then filled with different gases. Colour parameters such as lightness (L*), redness/greenness (a*), yellowness/blueness (b*), Chroma (?C), the total colour difference (?E), and hue angle (h) were studied. The results demonstration that the modified atmosphere packaging treatments have a significant (P<0.05) effect on L*, a*, h values, but b*, ?C, and ?E parameter were not significantly affected by the treatments. Furthermore, the frozen storage periods have a significant (P<0.05) effect on L*, a*, b*, h, ?C, and ?E values. The result clarified that the effect of the interference between the modified atmosphere packaging treatments and frozen storage periods on a*, ?E, ?C, and h values was not significant, but its effect on L* and b* was significant (P<0.05). The results also showed that the highest L* value was 54.12 by using vacuumed packaging treatment on 30 days of frozen storage period. a* value was increased by using modified atmosphere packaging treatments but decreased with the increase of frozen storage period. b* value was ranged between 0.70 by control to 16.65 by using 70%CO2+15%N2+15%O2. The lowest ?E, ?C, and h values were 4.96, 2.70 and 0.53 by using70%CO2+30%N2, 70%CO2+30%N2 and clove oil on 30, 1 and 1 days of frozen storage period respectively.

Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolics and browning related enzymes of fresh-cut pomegranate arils

Fresh-cut arils were subjected to hot water dipping at 55 °C for 30 s, UV-C light (4.54 kJ m−2) and passive modified atmosphere packaged or high oxygen (initial 90 kPa O2) active modified atmosphere packaging treatments. Arils were stored at 5 °C and 90% relative humidity up to 14 days. Superoxide dismutase, catalase, peroxidase and polyphenol oxidase activities as well as individual and total phenolics compounds and anthocyanins were assessed. All treatments reduced superoxide dismutase activity. However, UV-C and high oxygen, alone or combined, resulted in arils with the highest superoxide dismutase activity. UV-C + high oxygen treated arils also showed the lowest reduction in catalase activity. Hot water was effective suppressing polyphenol oxidase activity while peroxidase activity increased. All treatments involving high oxygen and/or UV-C kept high anthocyanins and especially phenolic content. Results showed that the decrease of superoxide dismutase and catalase and the increase in peroxidase and polyphenol oxidase might induce quality loss and browning development. The combination of UV-C and high oxygen preserved superoxide dismutase and catalase, had lower values of peroxidase and polyphenol oxidase and maintained the concentration of antioxidant compounds. These treatments seem to be a good option to improve and extend the shelf life of fresh-cut arils.

Production and Application of Active Packaging Film with Ethylene Adsorber to Increase the Shelf Life of Broccoli (Brassica oleraceaL. var. Italica)

Broccoli (Brassica oleracea L. var. Italica) florets were packaged in low-density polyethylene (LDPE) bags with or without ethylene adsorber under passive modified atmosphere and then stored at 4°C for 20 days. LDPE films with (8% Tazetut® masterbatch, M2) or without ethylene adsorber (M1) were tested. The effects of modified atmosphere packaging treatments on gas concentrations (O2, CO2 and ethylene) in the headspace, the mass loss, colour, texture, pH, total soluble solids, chlorophyll content, total phenolic content and sensory quality of packaged broccoli were determined by comparing with unpackaged (control) florets. Results revealed that deterioration occurred quickly in control broccoli, manifested mainly by mass loss, chlorophyll degradation and stem hardening. Also, it was found unacceptable by sensory panel after 5 days. Conversely, in those florets packaged under modified atmosphere packaging, especially for LDPE with ethylene adsorber (M2), all changes related with loss of quality were significantly reduced and delayed with time. Additionally, total soluble solids and total phenolic content remained almost unchanged during the whole period. Ethylene concentration was determined as 61.8 ppm in M1 and 0.33 ppm in M2, respectively, at the end of the storage. Thus, broccoli packaged with M2 films had prolonged storability up to 20 days with high quality attributes, this period being only 5 days in unpackaged control broccoli. Oxygen concentration decreased below 1% after 5 days of storage in M1, and the shelf life of broccoli in these bags was limited to 5 days because of risk for anaerobic fermentation. Copyright © 2013 John Wiley & Sons, Ltd.

VOLATILE COMPONENTS AS A TOOL FOR MONITORING THE SHELF LIFE OF AGARICUS BISPORUS UNDER MODIFIED ATMOSPHERE PACKAGING

ISHS IV International Conference on Managing Quality in Chains - The Integrated View on Fruits and Vegetables Quality VOLATILE COMPONENTS AS A TOOL FOR MONITORING THE SHELF LIFE OF AGARICUS BISPORUS UNDER MODIFIED ATMOSPHERE PACKAGING

Effect of modified atmosphere packaging on the browning and lignification of bamboo shoots

Fresh bamboo ( Phyllostachys praecox) shoots were stored in open or packaged circumstance at 10 °C to determine the effect of modified atmosphere packaging on the browning and lignification of the bamboo shoots. The packaging film was 0.04 mm polyethylene bags and the gas components were 2% O 2, 5% CO 2 and 93% N 2. The bamboo shoots of control treatment were not edible † at the end of the storage for severe browning, while the shoots of modified atmosphere packaging treatment browned slightly and remained edible. Modified atmosphere packaging treatment inhibited the formation of malondialdehyde and the activity of peroxidase and phenylalanin ammonialyase, which attributed to preventing the browning and lignification. Modified atmosphere packaging could not inhibit the formation of polyphenol and polyphenol oxidase activity, but the low O 2 concentration and the low activity of peroxidase and phenylalanin ammonialyase prevented the enzymatic reaction and maintained the bamboo shoots unbrowned. Modified atmosphere packaging treatment could also significantly inhibit the lignification of the bamboo shoots by preventing the formation of cellulose and lignin contents. ( †When the contents of cellulose and lignification of bamboo shoots was more than 46.64% and 15.63% (dry basis), it was inedible [Wang, J. W. (2002). Study on ageing physiology of postharvest of bamboo shoots. Forest Research 15 (6), 687–692].)

Combined ultraviolet-C and modified atmosphere packaging treatments for reducing microbial growth of fresh processed lettuce

For reducing microbial growth and keeping sensory quality of fresh processed ‘Red Oak Leaf’ lettuce, combined ultraviolet-C (UV-C) at 254 nm radiation and modified atmosphere packaging (MAP) treatments were applied. Five UV-C doses (0.4, 0.81, 2.44, 4.07, and 8.14 kJ/m 2) and passive MAP throughout 10 days of storage at 5°C were evaluated. The respiration rates (RR) of unprocessed, fresh processed, and fresh processed and UV-C-treated ‘Red Oak Leaf’ lettuce were monitored. While minimal processing did not induce significant changes, UV-C radiation increased the RR. Consequently, CO 2 level within bags containing radiated lettuce was higher than in control bags. Within packages of radiated product a steady state of about 2–10 kPa O 2 and 5–12 kPa CO 2 was established. The combination of UV-C radiation and MAP was effective for reducing the growth of psychrotrophic and coliform bacteria as well as yeast growth. However, lactic acid bacteria growth was not affected or even stimulated. Compared to control, the sensory quality of lettuce pieces was not adversely affected by this combined treatment. As main conclusion, UV-C was effective to reduce growth of most of the microbial groups without adversely affecting sensory quality of ‘Red Oak’ lettuce.

Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

High pressure (HP) processing at low temperatures combined with modified atmosphere packaging (MA) was used for the preservation of salmon. A shelf life extension of 2 days was obtained after a HP treatment of 150 MPa for 10 min at 5°C compared to unpressurised, vacuum-packed salmon. MA storage (50% O 2+50% CO 2) alone extended the shelf life of salmon for 4 days at 5°C. When salmon had been subjected to HP treatment in the presence of 50% O 2+50% CO 2, the threshold value for microbial spoilage of salmon (7.0–7.2 log CFU/g) was not reached for at least 18 days at 5°C. Spoilage microorganisms (lactic acid bacteria, Shewanella putrefaciens) as well as pathogens ( Listeria monocytogenes Scott A, Salmonella typhimurium) spiked on salmon prior to the treatment, were more susceptible to HP in the presence of 50% O 2+50% CO 2. The mode of action of compressed gases is probably related to intracellular formation of reactive oxygen species as well as to phase transition phenomena. Although microbial growth on salmon was retarded, the combined HP and MA treatments, at the settings used in this study, promoted a detrimental effect on colour and changes in the balance of oxidative rancidity.

Bacteriological, Physicochemical, and Sensory Quality of Fresh Pork Chops with Low-Dose Irradiation and Modified-Atmosphere Packaging

The combined effects of low-dose irradiation and modified-atmosphere packaging treatments were studied with respect to survival and growth of salmonellae and changes in physicochemical and sensory characteristics of fresh pork loin chops. Fresh trimmed pork loin chops were inoculated with salmonellae (about 103 to l04 CFU/g), packaged with air, vacuum, 25% CO2, 50% CO2, or 75% CO2 balanced with N2, and irradiated by 0 or 1.0 kGy electron beam. All samples were stored at 2 to 4°C for 2 weeks, followed by storage at 25°C for 1 day. Uninoculated samples were also subjected to the same treatments and stored at the same refrigeration temperature for 4 weeks with weekly measurements of color, purge loss, and thiobarbituric acid (TBA) values, as well as panel evaluations for color and odor.The number of salmonellae was initially reduced by 0.3 to 1.4 log cycles by 1.0 kGy irradiation, depending on packaging atmospheres applied. Salmonellae were more sensitive to irradiation in the presence of air. Using combinations of 1.0 kGy irradiation with a vacuum or elevated CO2 levels resulted in no survival of salmonellae after 2 weeks of storage at 2 to 4°C, and no further recovery after one more day at abuse temperature. Combined treatments also helped to slow the physicochemical and sensory changes in irradiated fresh pork chops. Vacuum packaging maintained pink color in irradiated pork, but showed greater purge loss and relatively high TBA values in comparison with CO2 atmospheres; all CO2 atmospheres resulted in less desirable irradiated pork color after 2 weeks of storage.

Behavior of Listeria monocytogenes inoculated into raw tomatoes and processed tomato products

Rates of death and growth of Listeria monocytogenes inoculated onto raw whole and into chopped tomatoes stored at 10 and 21 degrees C were not influenced by prior treatment of tomatoes with chlorine or packaging under an atmosphere of 3% O2 and 97% N2. Growth of the pathogen occurred in whole tomatoes held at 21 degrees C but not at 10 degrees C, while death occurred in chopped tomatoes stored at these temperatures. Likewise, growth patterns of mesophilic aerobic microorganisms, psychrotrophic microorganisms, and yeasts and molds on whole and chopped tomatoes were essentially unaffected by chlorine and modified atmosphere packaging treatments. Populations of L. monocytogenes inoculated into commercially processed tomato juice and sauce and held at 5 degrees C remained constant for 14 days. A gradual decrease in the number of viable L. monocytogenes cells was observed in juice and sauce held at 21 degrees C. In contrast, the organism died rapidly when suspended in commercial tomato ketchup at 5 and 21 degrees C. Unlike low-acid raw salad vegetables such as lettuce, broccoli, asparagus, and cauliflower on which we have observed L. monocytogenes grow at refrigeration temperatures, tomatoes are not a good growth substrate for the organism. Nevertheless, L. monocytogens can remain viable on raw whole and chopped tomatoes and in commercial tomato juice and sauce for periods extending beyond their normal shelf-life expectancy.