Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum)

Pariasca, J.A.T.; Miyazaki, Takeshi; Hisaka, Hiroyuki; Nakagawa, Hiroki; Sato, Takahide

doi:10.1016/s0925-5214(00)00149-6

Cited by 57 publications

(36 citation statements)

References 7 publications

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“…The microbial shelf lives of the tested onions in 40% CO 2 þ 59% N 2 þ 1% O 2 , or at À2, 4 and 10 C, were 12.5, 9.5, 7, 12, 9 and 6 days, respectively, and their sensory shelf lives were 12, 8, 5, 10.5, 7 and 5 days, respectively. Work on other vegetables has also been reported like sweet corn (Rodov et al, 2000) and snow pea pods (Pariasca, Miyazaki, Hisaka, Nakagawa, & Sato, 2001). Studies were also carried out on modified atmosphere packaging of shelled peas for variety Pb-87.…”

Section: Vegetablesmentioning

confidence: 99%

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

2010

LWT - Food Science and Technology

436

246

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a b s t r a c tFresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, ''ready-to-use'' vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO 2 , and N 2 , are most often used in MAP. The recommended percentage of O 2 in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.

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Section: Vegetablesmentioning

confidence: 99%

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

2010

LWT - Food Science and Technology

436

246

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“…1 Many storage techniques, including modified atmosphere packaging (MAP), have been developed over the years to extend the storage life of fruits. [2][3][4] However, improper gas composition, CO 2 injury, increased ethanol production and flavour problems due to anaerobic respiration have been reported. 5,6 Therefore, it is important to study the effect of packaging films on the quality of fruits and vegetables.…”

Section: Introductionmentioning

confidence: 99%

Effect of packaging film on the quality of ‘Chaoyang’ honey peach fruit in modified atmosphere packages

Zhang

Zhan

2006

Packag Technol Sci

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The quality of honey peach fruit stored at 2°C in modified atmosphere packages was studied. Three different thickness low-density polyethylene (LDPE) films were used as packaging films. Honey peach fruits of 'chaoyang' were packaged in LDPE bags 15, 25 and 40 mm thick and control (air). The respiration rate, O 2 and CO 2 concentrations in the packages, flesh colour, total soluble solid (TSS), titratable acidity (TA), flesh firmness (FF) and membrane integrity of the fruits were monitored. Compared to the control, MAP treatments inhibited the climacteric peak, avoided the increase of flesh colour, decreased the development of softness and retarded the reduction of TTS, TA and membrane integrity. Significant differences in the quality of the fruits were found between the three packages and the control (p ≤ 0.05). After 20 days at 2°C within the LDPE25 bags, a steady-state atmosphere of 5% CO 2 + 4% O 2 was reached. Honey peaches stored in these bags showed the best quality at the end of the storage.

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“…PMP pods were the best and OPP the worst in terms of external appearance while precooling proved helpful. The application of CA with 5-10 kPa O 2 with 5 kPa CO 2 proved to be the most effective, since the changes in organic acid, free amino acid, sugar contents, and sensory attributes were negligible (Pariasca et al 2000 ).…”

Section: Snow Peasmentioning

confidence: 98%