Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

Ranjitha, K.; Rao, D. V. Sudhakar; Shivashankara, K. S.; Roy, Tapas Kumar

doi:10.1007/s13197-015-1928-7

Cited by 17 publications

(9 citation statements)

References 21 publications

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“…During the storage period, it was observed that the samples which had more deterioration showed greater values of total colour difference (Δ E ) (Figure a–e). The increase in Δ E value was observed in all the samples and was in accordance with studies done by Ediriweera et al, () and Ranjitha, Rao, Shivshankara, and Roy () which stated that ΔE increased during storage of capsicum shreds. All the experiments, showed no immediate effects of ozone on colour after the treatments.…”

Section: Resultssupporting

confidence: 91%

Effect of aqueous ozone on quality and shelf life of shredded green bell pepper ( Capsicum annuum )

Ummat

Singh

Sidhu

2018

J Food Process Preserv

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The effects of aqueous ozone (1–3 mg/L; 1–5 min) treatments on shelf life of capsicum (bell pepper) shreds, some physicochemical characteristics (gas analysis, physiological loss in weight, texture, ascorbic acid, total colour difference and total soluble solids content), microbiological quality and overall acceptability were investigated. After the treatments, the shreds were packed in polypropylene packages and stored under refrigerated conditions (5 ± 0.5°C, 85% ± 5%RH). The analysis of the study indicated that the exposure to ozone treatments above 2.4 mg/L for higher durations significantly reduced the microbial load and showed better retention of other quality parameters like ascorbic acid, firmness, colour and overall acceptability. The ozone treatment (2.4 mg/L) for 5 min and packing in polypropylene packages kept under (5 ± 0.5°C, 85% ± 5% RH) prolonged the shelf life and maintained the quality of minimally processed capsicum for 14 days as against 8 days only in case of control samples. Practical applications Ozone is an important oxidant as well as a popular disinfecting agent, used as an innovative food processing technology, which enhances shelf life as well as guarantees food safety. It has been used for industrial purposes, dealing with ready to use (RTU) fresh cut vegetables, in replacement of other chemicals like chlorine which produce harmful by‐products and alter the quality. Ozone treatment is considered as an effective sanitizing technology in the fresh produce industry and its usage for fresh cut fruits and vegetables is increasing. The ozone treatments were found to be beneficial in enhancing the shelf life of fresh cut capsicum shreds without altering the quality indices.

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Section: Resultssupporting

confidence: 91%

Effect of aqueous ozone on quality and shelf life of shredded green bell pepper ( Capsicum annuum )

Ummat

Singh

Sidhu

2018

J Food Process Preserv

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“…Furthermore, the levels of CO 2 and O 2 transmitted through packaging material must be optimal for products subjected to EMAP. For example, postharvest, fresh‐cut green bell pepper ( Capsicum annuum L.) can be maintained in good condition for up to 9 days when exposed to CO 2 levels of 7% combined with O 2 levels of 13%–14%, maintaining optimum microbiological quality with no off‐odor (Ranjitha, Rao, Shivashankara, & Roy, ). Given the environmental problems caused by the increased use of traditional petroleum‐based plastic films (Tharanathan, ), the use of degradable food packaging materials is attracting increasing interest.…”

Section: Introductionmentioning

confidence: 99%

“…Furthermore, the levels of CO 2 and O 2 transmitted through packaging material must be optimal for products subjected to EMAP. For example, postharvest, fresh-cut green bell pepper (Capsicum annuum L.) can be maintained in good condition for up to 9 days when exposed to CO 2 levels of 7% combined with O 2 levels of 13%-14%, maintaining optimum microbiological quality with no off-odor (Ranjitha, Rao, Shivashankara, & Roy, 2015).…”

Section: Introductionmentioning

confidence: 99%

Use of poly(ε‐caprolactone)‐based films for equilibrium‐modified atmosphere packaging to extend the postharvest shelf life of garland chrysanthemum

Cheng

Yun

et al. 2019

Food Science & Nutrition

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A uniaxial‐stretched poly(ε‐caprolactone)/poly(propylene carbonate; PCL / PPC ) composite film was prepared using a twin‐screw extruder, and its utility as an equilibrium‐modified atmosphere packaging ( EMAP ) film extending the shelf life of garland chrysanthemums stored at 2~4°C was explored. The oxygen, carbon dioxide, and water vapor penetration properties, mechanical properties, and gas permselectivity of PCL / PPC film used to package garland chrysanthemums were determined and compared to those of controlled low‐density polyethylene ( LDPE ) and PCL films. Physicochemical properties such as package headspace gas composition, weight loss, leaf color, total chlorophyll content, ascorbic acid content, lipid peroxidation extent, and the sensory traits of garland chrysanthemums were investigated over a storage period of 14 days to compare the preservative effects of the various packages. PPC blending decreased the PCL gas and water vapor permeability and slightly increased the CO 2 permselectivity. These effects on gas and water vapor permeability, combined with the effects on gas permselectivity, enhanced preservation of packed garland chrysanthemums. Furthermore, an O 2 inner atmosphere level of 2%~5%, and a CO 2 concentration not greater than 8%, was established by the PCL / PPC film in the absence of condensation. The results thus suggest that biodegradable film can be used as an EMAP film to better maintain the quality of freshly harvested garland chrysanthemums and to afford a longer shelf life during cold storage compared to LDPE film. Sensory evaluation indicated that the garland chrysanthemums were market‐acceptable after 14 days of storage; LDPE ‐packed chrysanthemums were acceptable only up to 8 days of storage. The film thus improved storage life compared to that afforded by LDPE .

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“…Counts were higher in those samples packaged under MAP than under VAC (P < 0.05). Ranjitha et al. (2015) reported that total aerobic plate count was suppressed more in fresh-cut green bell pepper packaged under MAP than in non-MAP.…”

Section: Resultsmentioning

confidence: 99%

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

Zudaire

Viñas

Abadías

et al. 2019

Food sci. technol. int.

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Calçots are the immature floral stems of the second-year onion ( Allium cepa L.) resprouts. Modified atmosphere packaging or vacuum packaging are suitable alternatives to preserve fresh-cut vegetables. The objective of this study was to evaluate the effect of postharvest storage time of raw vegetable stored under controlled atmosphere and used packaging system after minimal processing on the quality of fresh-cut calçots. Calçots used for minimal processing were stored under 1.0 kPa O2 + 2.0 kPa CO2 at 1 ℃ for 30 and 60 days. Fresh-cut calçots were packaged using passive modified atmosphere packaging or vacuum packaging and were stored at 4 ℃ for 15 days. Calçots stored under controlled atmosphere for 30 days presented better retention of quality and in turn, being more suitable for minimally processing. Vacuum packaging preserved the physicochemical quality of fresh-cut calçots better after 15 days. Mesophilic aerobic counts were also higher in fresh-cut calçots stored under modified atmosphere packaging, but all counts were below the recommended limits during and at the end of their shelf-life (15 days). The most suitable conservation strategy might be to store whole calçots under controlled atmosphere for 30 days and after minimally processing, packaged under vacuum in order to extend the shelf-life of fresh-cut calçots.

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Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

Cited by 17 publications

References 21 publications

Effect of aqueous ozone on quality and shelf life of shredded green bell pepper ( Capsicum annuum )

Effect of aqueous ozone on quality and shelf life of shredded green bell pepper ( Capsicum annuum )

Use of poly(ε‐caprolactone)‐based films for equilibrium‐modified atmosphere packaging to extend the postharvest shelf life of garland chrysanthemum

Effects of long-term controlled atmosphere storage, minimal processing, and packaging on quality attributes of calçots (Allium cepa L.)

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