A review on modified atmosphere packaging and preservation of fresh fruits and vegetables: Physiological basis and practical aspects—part II

Lee, Laurence; Arul, Joseph; Lencki, Robert W.; Castaigne, F.

doi:10.1002/(sici)1099-1522(199601)9:1<1::aid-pts349>3.0.co;2-w

Cited by 66 publications

(34 citation statements)

References 53 publications

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“…In the present study, the average RH and temperature of the evaporative cooler were 16.8°C and 78.8%, respectively, compared to 25.7°C and 43.0% at the ambient condition. This might have contributed to the high weight loss of papayas in the later storage condition which is associated with faster metabolism and ripening at higher temperature, increased cell wall degradation and higher membrane permeability leading to exposure of cell water for easy evaporation (Lee et al 1995).…”

Section: Treatmentsmentioning

confidence: 63%

“…This might be attributed to reduced rate of respiration and transpiration of fruits due to relatively lower temperature and higher RH inside the evaporative cooler. Since a higher rate of respiration decreases shelf life (Lee et al 1995), the use of low temperature is indicated to be the most important means of extending the storage life of postharvest produce (Exama et al, 1993). Generally, the percentage marketability of papayas stored in the evaporative cooler was higher than those stored under ambient condition.…”

Section: Treatmentsmentioning

confidence: 99%

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Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

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Section: Treatmentsmentioning

confidence: 63%

Section: Treatmentsmentioning

confidence: 99%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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“…These factors explain the higher fresh weight losses in the present study in comparison to the observations of Maqbool et al (2010). Variations in these elements result in high weight losses of fruit setting off the formation of a water film on fruit surfaces that have a propensity to vaporize to a lower humidity environment and, above and beyond, easing spore germination to further invade tissues (CHITARRA; CHITARRA, 2005;LEE et al, 1996).…”

Section: Resultsmentioning

confidence: 99%

Propolis Extract in Postharvest Conservation Banana ' Prata'

et al. 2016

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-In the present work were evaluated the effects of propolis coatings of various botanical sources on quality traits of bananas cv. Prata (Musa sapientum L.) stored at room temperature. ´Prata´ bananas were selected and submitted to five postharvest treatments: four coatings applied by immersion in propolis extracts at a concentration of 2.5% (w/v) and a control (without coating). Propolis extracts were applied as 1) a wild type aqueous propolis extract, 2) a wild type hydroalcoholic propolis extract, 3) a rosemary green type hydroalcoholic propolis extract and 4) a red type hydroalcoholic propolis extract. The bananas were evaluated at three-day intervals along 12 days for fresh weight losses, flesh firmness, soluble solids (SS), titratable acidity (TA), the ratio SS/TA and pH. Sensory analyses were performed after three and six days of storage by 55 not trained panelists designed for acceptability. At the end of the twelve-day storage period, bananas coated either with the rosemary green hydroalcoholic extract or with the aqueous extract presented lower fresh weight losses in comparison to the bananas of the control treatment. No differences were determined in relation to flesh firmness and along the storage period TA values decreased and pH values increased in bananas of all treatments. SS contents increased towards the end of the storage period that, consequently, contributed to increases in the SS/TA ratio. The most significant increase in SS/TA ratio was determined in bananas coated with the red type hydroalcoholic extract. Taste panelists did not detect significant differences amongst coated and not coated cv. Prata bananas up to six days of storage. Index terms: Musa sp., hydroalcoholic extract, taste panel, fruit acceptability, storage. EXTRATO DE PRÓPOLIS NA CONSERVAÇÃO PÓS-COLHEITA DE BANANA 'PRATA'RESUMO -Este trabalho foi realizado com o objetivo de avaliar os efeitos do revestimento com extrato de própolis de diferentes fontes botânicas sobre as características físico-químicas de banana 'Prata' (Musa sapientum L.), armazenada à temperatura ambiente. Bananas 'Prata' foram selecionadas e submetidas à cinco tratamentos pós-colheita, sendo quatro formas de revestimento por imersão em extrato de própolis de diferentes fontes botânicas com concentração de 2,5% (m/v) ("extrato aquoso de própolis do tipo silvestre", "extrato hidroalcoólico de própolis do tipo silvestre", "extrato hidroalcoólico de própolis do tipo verde alecrim e "extrato hidroalcoólico de própolis do tipo vermelho ") e um controle (sem revestimento). As variáveis avaliadas foram perda de massa, firmeza da polpa, sólidos solúveis (SS), acidez titulável (AT), relação entre sólidos solúveis e acidez titulável (SS/AT) e potencial hidrogeniônico (pH), realizadas em intervalos de 3 dias por 12 dias de armazenamento. Realizou-se a análise sensorial das bananas aos 3 e 6 dias de armazenamento, avaliadas por 55 provadores não treinados através do teste de aceitação. Ao final de 12 dias de armazenamento, os revestimentos de extrato de própo...

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“…Modified atmosphere packaging (MAP) is derived from the idea that decreasing the respiration rate of agricultural products can extend their shelf lives (Lee et al, 1996;Rodriguez-Aguilera and Oliveira, 2009). Aging of fresh food constitutes an oxidative breakdown of the food substrates, and thus lower O 2 concentrations slow the oxidation rate and prolong the shelf life (Farber et al, 2003).…”

Section: Introductionmentioning

confidence: 99%

Study of Pallet Scale Modified Atmosphere Packaging Films for Reducing Water Condensation

Kim

Park

et al. 2016

Journal of Biosystems Engineering

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Purpose: The aim of this study was to find an appropriate polymer film, which could reduce the water condensation for pallet-size modified atmosphere packaging (MAP). Methods: Five different types of films were selected from several commercialized films. Prior to the real food storage test, plastic boxes with wetted plastic balls were used to simulate the high humidity conditions of real food storage. The initial MAP condition was 5% oxygen and 95% nitrogen, and the O2 concentration, the relative humidity and water condensation inside the films were checked on a daily basis. The MAP test for tomatoes was conducted by using the most appropriate film from the five films examined in this study. Results: Every film except Mosspack® indicated a similar variation in the O2 concentration over the course of time. The relative humidity near the surfaces of all the films except nylon-6 approached saturation conditions over time. For three kinds of films, namely, low-density polyethylene (LDPE) film, anti-fogging oriented polypropylene (AFOPP) film, and Mosspack®, the inner surfaces of the films were fully covered with dew after a storage period of a day. Conversely, an area of 4.5% was covered with dew in the case of the poly lactic acid (PLA) film, and there was no dew inside the nylon-6 film. The pallet-size MAP test for tomatoes was conducted by using the nylon-6 film and there was no water condensation inside the nylon-6 film over three weeks of storage. Conclusions: During the pallet scale MAP, water condensation could cause severe fungal infection and wetting of the corrugated box. Hence, it was important to minimize water condensation. This study showed that the MAP films with high WVTR such as nylon-6 and PLA could reduce the water condensation inside the pallet scale MAP.

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A review on modified atmosphere packaging and preservation of fresh fruits and vegetables: Physiological basis and practical aspects—part II

Cited by 66 publications

References 53 publications

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Propolis Extract in Postharvest Conservation Banana ' Prata'

Study of Pallet Scale Modified Atmosphere Packaging Films for Reducing Water Condensation

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