Effect of Modified Atmosphere, Vacuum and Polyethylene Packaging on Physicochemical and Microbial Quality of Chestnuts (Castanea sativa) during Storage

Abstract

There is a commercial requirement to extend the shelf-life of chestnuts. This study aimed to determine the effect of different packages (modified atmosphere packaging (MAP) (0.3% O 2 and 32% CO 2 ), polyethylene (PE) and vacuum (VAC)) on physicochemical and microbial properties of raw chestnuts during storage (1, 2, 3 and 6 months). The results showed that the storage time and packaging type influence chestnuts properties. VAC and MAP showed a decrease in the a w , maximum force, and hardness values of the fruits at the end of storage. All treatments may also cause color modifications in the fruit. Total acidity and total soluble solids values remained similar between samples, although they increased in the first two months of storage. During the storage period, there was a significant increase in microorganism counts in the control and PE samples, being observed germination after one month in the latter situation. On the contrary, the use of MAP and VAC could significantly control the proliferation of the microorganisms; however, after 3 to 6 months, the chestnuts lost quality, showing a fermented smell.

The Effects of Modified Atmosphere Packaging on the Quality Properties of Water Buffalo Milk’s Concentrated Cream

“…The modifications in the air pressure inside the package caused by MAP affect the metabolism of the product and slow down the growth of microorganisms, which prolongs the shelf life of the product and maintains its quality and appearance [ 20 ]. By restricting O 2 , undesirable chemical and enzymatic reactions and microbiological development are inhibited in MAP systems.…”

“…The addition of molecular hydrogen selectively reduces oxygen radicals, limiting lipid oxidation (rancidity) in cells and the resulting proliferation of aerobic bacteria [ 21 ]. Many studies report that MAP applications inhibit microbial growth [ 20 , 22 ]. Additionally, a study reports that MAP with hydrogen application inhibits microbial growth [ 2 ].…”

Physiological response of chestnuts (Castanea mollissima Blume) infected by pathogenic fungi and their correlation with fruit decay

“…Therefore, the mechanical damage in picking and post-harvest circulation should first be reduced to decrease the chance of pathogen infection. Furthermore, the physical methods such as low temperature, modified atmosphere, and edible film ( Fernandes, Pereira, Fidalgo, Gomes, & Ramalhosa, 2020 ; Huang et al, 2020 ), or the chemical methods such as ClO2 and O3 ( Vettraino et al, 2019 ), or the biological methods such as natural extracts, antifungal bacteria, and microbial metabolites ( Silva-Campos, Callahan, & Cahill, 2022 ) should be properly used during storage and transportation. These techniques mainly played a role in the following two aspects: on the one hand, the use of substances with antifungal effect or the creation of an environment unfavourable to the growth of pathogenic fungi to reduce the infection; on the other hand, the increase of resistance of chestnut fruits to resist the infection of pathogenic fungi.…”