Assessment of Quality of Pears Stored in Laminated Modified Atmosphere Packages

Mangaraj, S.; Sadawarti, Murlidhar J.; Prasad, Shweta

doi:10.1080/10942910903582559

Cited by 19 publications

(14 citation statements)

References 24 publications

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“…Also, in view of the fact that O 2 level has more pronounced effect on respiration rates than CO 2 level, the equilibrium time (t eq ) for O 2 level assume greater importance. The single equilibrium time (t eq ) approach advocated in this study is in agreeance with the study of (Rocculi et al 2006;Torrieri et al 2007;Gonzalez-Buesa et al 2009;Tariq et al 2009;Mangaraj et al 2011). …”

Section: Equilibrium Timesupporting

confidence: 74%

“…), temperature (T), O 2 consumption rate and CO 2 production rate (R O2 and R CO2 ), the optimum gas composition to be attained in the package (Y O2 eq and Z CO2 eq ), weight of the fruits in package (W p ), surface area of the packaging film (A p ), free volume of the package (V fp ), thickness of the film (x), gas transmission rates of film to O 2 and CO 2 (OTR and CTR). The ultimate aim of this design was to select suitable films for a 1±0.1 kg fill weight so that the equilibrium concentrations of O 2 and CO 2 are reached within shortest possible time and these concentrations lie within the range required for maximum shelf life of stored fruits (Das 2005;Mangaraj et al 2009;Mangaraj et al 2011). The package size of 1±0.1 kg was considered based on survey conducted at the local market.…”

Section: Respiration Rate Modelmentioning

confidence: 99%

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Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

Mangaraj

Mahajan

2014

J Food Sci Technol

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MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. The desired level of O 2 and CO 2 in a package is achieved by matching film permeation rates for O 2 and CO 2 with respiration rate of the packaged product. A mathematical model for MAP of fresh fruits applying enzyme kinetics based respiration equation coupled with the Arrhenious type model was developed. The model was solved numerically using MATLAB programme. The model was used to determine the time to reach to the equilibrium concentration inside the MA package and the level of O 2 and CO 2 concentration at equilibrium state. The developed model for prediction of equilibrium O 2 and CO 2 concentration was validated using experimental data for MA packaging of apple, guava and litchi.

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Section: Equilibrium Timesupporting

confidence: 74%

Section: Respiration Rate Modelmentioning

confidence: 99%

Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

Mangaraj

Mahajan

2014

J Food Sci Technol

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“…Horticultural products are a main application for MAP, and reduced levels of O 2 and increased levels of CO 2 in the atmosphere surrounding fresh produce seem to have several positive effects: MA reduces respiration rate, ethylene production and sensitivity and texture losses, improves chlorophyll and other pigment retention, delays ripening and senescence and reduces the rate of microbial growth and spoilage (Rodriguez-Aguilera and Oliveira 2009). The shelf life of MA packaged pears could be extended approximately 0.75 to 1.5 times in comparison to unpacked pears (Mangaraj et al 2011). Particular aspects of packaging and storage in fruits have been described previously Kader and Watkins (2000), Keditsu et al (2003), Nath et al (2010) and Wijewardane and Guleria (2011), but the combined effect of harvesting time as well as the packaging materials on firmness and the enzyme activity has not been studied.…”

Section: Introductionmentioning

confidence: 97%

Changes in pectin methyl esterase activity with different packaging materials and stages of fruit harvesting during cold storage of pear cv. Punjab beauty

2012

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Pear cv. Punjab Beauty has become quite popular in Punjab. Excessive softening during cold storage leading to low shelf life is the major factor limiting its wider adoption. Studies were, therefore, conducted to determine the firmness and pectin methyl esterase (PME) activity at 4 harvest dates (2nd, 3rd and 4th week of July, and 1st week of August). Various packaging materials i.e. corrugated fiber board boxes and crates with high and low density polyethylene liners, corrugated fiber board boxes, crates and wooden boxes were also evaluated for their role in extending the shelf life of fruits. The enzyme activity and fruit firmness was evaluated periodically after 30, 45, 60 and 75 days of storage at 0-1°C and 90-95 % RH. The firmness of the fruits decreased with the increase in storage intervals but the enzyme activity increased with the storage period up to 60 days and declined thereafter. Ripening-related changes in all the harvests were characterized mainly by an increase in the solubilization of pectin with a concomitant decrease in the degree of firmness. There was a continuous increase in enzyme activity with the advancement in harvesting dates and then fell sharply in the advanced ripening stages. Highest pectin methyl esterase activity was in fruits packed in crates followed by wooden boxes and corrugated fiber board boxes while the lowest was recorded in fruits packed in corrugated fiber board boxes with high density polyethylene liners. Therefore, high density polyethylene lined CFB boxes proved to be most effective in preventing the loss in firmness.

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“…as reported by Mangaraj et al . ():

Δ E * = \sqrt{{(L_{2} - L_{1})}^{2} + {(a_{2} - a_{1})}^{2} + {(b_{2} - b_{1})}^{2}}

where Δ E * is the color difference between cryogenic ground and hand‐pounded ground cassia samples; L 2 , a 2 , b 2 are the values of the hand‐pounded cassia sample; and L 1 , a 1 , b 1 are the values of the cryogenically grounded cassia sample.…”

Section: Methodsmentioning

confidence: 99%

“…The surface color of the ground cassia was directly measured as reflected color in the Hunter Lab (L, a, b) color space using Chromameter (Model CR-400, Konica Minolta Sensing, Inc., Tokyo, Japan) (Mangaraj et al 2011). Three readings were performed for each sample and the average values were reported.…”

Section: Color Differencementioning

confidence: 99%

Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureirii Nees L.)

Ghodki

Goswami

2015

J Food Process Engineering

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The cryogenic grinding conditions for cassia powder were optimized with four independent variables, viz., feed rate (2–10 kg/h), grinding temperature (−130 to 30C), peripheral speed (7.77–18.13 m/s) and moisture content (6–14% d.b.) using central composite design (CCD) and response surface methodology (RSM). The optimization was targeted to obtain the cassia powder with a lower particle size (μm), together with a minimum color difference (ΔE*) and specific energy consumption values (kJ/kg), while retaining maximum volatile oil content (mL/100 g) in the sample. The numerical optimization suggested that the cryo‐grinding of the sample of 9.1% moisture content with the feed rate of 2 kg/h would be the optimum (desirability value of 0.91) at −97C of grinding temperature and 10.5 m/s peripheral speed, respectively. The optimized condition was validated further at the nearest possible condition within the domain. At the optimized cryo‐grinding condition, the final particle size of 60 μm containing 2.9 mL/100 g volatile oil and the specific energy consumption of 31.3 kJ/kg was obtained. In addition, the corresponding color difference in the optimized sample was minimal (ΔE* < 3). Practical Applications The results of this study will enable the spice industry to apply the cryogenic grinding process specifically for cassia powder. The optimized condition obtained from this study is capable of producing the cassia powder with desirable particle size together with a minimal loss in its characteristic flavor.

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Assessment of Quality of Pears Stored in Laminated Modified Atmosphere Packages

Cited by 19 publications

References 24 publications

Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

Changes in pectin methyl esterase activity with different packaging materials and stages of fruit harvesting during cold storage of pear cv. Punjab beauty

Optimization of Cryogenic Grinding Process for Cassia (Cinnamomum loureirii Nees L.)

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