Altered commercial controlled atmosphere storage conditions for ‘Parhenon’ broccoli plants (Brassica oleracea L. var. italica). Influence on the outer quality parameters and on the health-promoting compounds

Fernández-León, M.F.; Fernández-León, A.M.; Lozano, M.; Ayuso, M.C.; González‐Gómez, David

doi:10.1016/j.lwt.2012.07.028

Cited by 50 publications

(21 citation statements)

References 54 publications

(69 reference statements)

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“…The low O 2 MAP was most effective. A similar result was found in broccoli [36]. The magnitude of these changes may be directly related to the O 2 concentration inside the packages, as reported by Soliva-Fortuny et al [37].…”

Section: Days Of Storage (Days)supporting

confidence: 85%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

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Section: Days Of Storage (Days)supporting

confidence: 85%

Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Yingjie

Zhu

ShouYing

2015

Fruits

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“…The initial TPC (87.58 mg chlorogenic acid 100g -1 fw) in fresh broccoli was the higher value among all samples, but lower to those reported in literature (Fernández-León et al, 2013b). During storage there was a decrease in phenol contents that was more pronounced in control samples, compared to modified atmospheres on day 21 (27.54 vs. 52.74 and 58.77 mg chlorogenic acid 100g -1 ), with no significant TPC differences between modified atmosphere treatments throughout storage.…”

Section: Second Experiencecontrasting

confidence: 73%

“…The determination of total phenolic content (TPC) was performed according to Fernández-León et al, (2013b) from 5 g of broccoli homogenate. The results were expressed as mg of chlorogenic acid equivalents 100 g -1 fw.…”

Section: Physico-chemical Analysismentioning

confidence: 99%

“…It is commonly accepted that broccoli can be benefitted by 1-2% O 2 with 5-10% CO 2 atmospheres at a temperature range of 0-5 °C, extending its shelf-life (Fernández-León et al, 2013b). However, it could be induced unpleasant sulfur-containing volatiles at these low O 2 levels (Izumi et al, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…However, it could be induced unpleasant sulfur-containing volatiles at these low O 2 levels (Izumi et al, 1996). It has been proved that it is not necessary to have these strict conditions to extend the postharvest life of broccoli, as Fernández-León et al, (2013b) established that a controlled atmosphere with 10 % O 2 and 5% CO 2 was very effective on maintaining the quality parameters of broccoli during 12 days. Moreover, Fernández-León et al, (2013a) found that modified atmosphere packaging with microperforated polypropylene at 5 °C allowed the retention of quality and functional values of fresh-cut broccoli cv.…”

Section: Introductionmentioning

confidence: 99%

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