Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

González‐Aguilar, Gustavo A.; Ayala-Zavala, J. Fernando; Ruíz‐Cruz, Saúl; Acedo-Félix, Evelia; Díaz-Cinco, Martha

doi:10.1016/j.lwt.2004.03.007

Cited by 95 publications

(67 citation statements)

References 33 publications

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“…In our study, reductions were observed in ascorbic acid values during storage. Also, in some other studies, there were statistically significant decreases in ascorbic acid over a 10 day storage period of unpacked and packaged peppers (Martinez et al, 2003, Gonzalez-Aguilar et al, 2004. However, the highest results with respect to ascorbic acid content in our study were obtained from PP treatment with 26.64 (Fig.…”

Section: Resultssupporting

confidence: 43%

“…Food safety, nutrition and sensory quality are required while providing extended shelf-life and freshness. However, physical damage during preparation of minimally processed products causes an increase in respiration rates, biochemical changes and microbial spoilage, which may result in degradation of color, texture and flavor of the produce (Gonzalez-Aguilar et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, packaging and low temperature storage has been shown to increase shelf life by slowing the growth of spoilage organisms (Hussein et al, 2000). MAP has been used to prevent or retard postharvest fruit ripening and associated to biochemical and physiological changes by favorably altering the O 2 and CO 2 levels around the products (Gonzalez-Aguilar et al, 2004, Gonzalez-Aguilar et al, 1998, Morales-Castro et al, 2002, Qi et al, 1999. Therefore, the primary purpose of the present study is to prolong the storage period of pepper fruits by alternative storage techniques (MAP), and to investigate their effects on weight loss, total soluble solids (TSS), titratable acidity (TA), ascorbic acid, fruit color, total chlorophyll, the ratio of O 2 , CO 2 and ethylene (C 2 H 4 ) content and overall appearance during storage.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

Akbudak

2008

FSTR

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The long pepper (Capsicum annuum L. cv. 'Yalova Charleston') was stored in plastic film with various oxygen (O 2 ) and carbon dioxide (CO 2 ) permeabilities consisting of 7±1°C temperature and 90±5% relative humidity (RH). Physico-chemical changes were recorded on 0, 10, 20 and 30 days of storage. Weight loss was higher in pepper stored under normal atmosphere (NA) compared to modified atmosphere packaging (MAP). Initial total soluble solids of 4.20% increased to 5.27% in NA. The acidity and ascorbic acid contents of peppers decreased during storage. The highest values were recorded at the end of storage from the fruit stored under PP (polypropylene). Changes in fruit color at the end of storage proceeded more slowly in the treated fruit. Total chlorophyll values exhibited significant decline in the fruits subjected to NA. However, the chlorophyll content in the fruits subjected to PP was low. The color values obtained from fruits supported the chlorophyll findings. At the end of the study, 35μ PP packaging material gave the best result at the end of 30 day-storage with respect to the parameters evaluated in the study. Therefore, especially 35μ PP treatment was effective with regard to delaying the maturity along the storage and fruit quality in peppers.

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Section: Resultssupporting

confidence: 43%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

Akbudak

2008

FSTR

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“…Los frutos de pimiento son no climatéricos (Cantwell, 2013), y pueden almacenarse a 7-10 ºC por 2 o 3 semanas sin sufrir daño por frío (Paull, 1990). El fruto procesado puede almacenarse a 5 ºC dado que el deterioro por microorganismos se manifiesta antes del daño por frío (González-Aguilar et al, 2004). Las AC/AM en frutos enteros no otorgan marcados beneficios (Mercado et al, 1995), sin embargo, el almacenamiento del fruto procesado en AC (5 KPa O 2 , 5 kPa CO 2 ) (Rodoni et al, 2015a) o AM (1 KPa O 2 , 10-15 kPa CO 2 ) (González-Aguilar et al 2004) sí ha resultado beneficioso.…”

Section: Introductionunclassified

“…El fruto procesado puede almacenarse a 5 ºC dado que el deterioro por microorganismos se manifiesta antes del daño por frío (González-Aguilar et al, 2004). Las AC/AM en frutos enteros no otorgan marcados beneficios (Mercado et al, 1995), sin embargo, el almacenamiento del fruto procesado en AC (5 KPa O 2 , 5 kPa CO 2 ) (Rodoni et al, 2015a) o AM (1 KPa O 2 , 10-15 kPa CO 2 ) (González-Aguilar et al 2004) sí ha resultado beneficioso. Los tratamientos de shock térmico son de utilidad para conservar la firmeza de pimientos enteros y procesados.…”

Section: Introductionunclassified

Evaluación de diferentes tratamientos físicos en pimiento (Capsicum annuum L.) verde y rojo mínimamente procesado

2017

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Este trabajo compara tres estrategias de conservación complementarias a la refrigeración para pimiento mínimamente procesado en ambos estados de madurez. Frutos de pimiento verde y rojo se procesaron en bastones y se sometieron a los siguientes tratamientos: A) inmersión en agua (45 oC, 3 min) (TT), B) radiación UV-C (20 kJ m-2) (UV) o C) almacenamiento en atmósfera modificada (AM). Otro grupo de bastones fue dejado sin tratamiento como control. Los bastones se almacenaron a 5 oC durante 12 d. Se evaluaron el deterioro, la incidencia de podredumbre blanda y la tasa respiratoria de los bastones durante el almacenamiento. Los TT y UV lograron reducir el deterioro de los bastones verdes y rojos, y la tasa respiratoria a los 7 d del almacenamiento fue menor en los frutos tratados. Sin embargo, se encontró una respuesta dependiente del estado de madurez en el caso de las AM. Si bien los tres métodos fueron beneficiosos para mantener la calidad en frutos rojos, los mejores resultados se encontraron con los TT y UV, principalmente debido a que la AM tuvo menor control de la podredumbre blanda hacia el final del almacenamiento.

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Sensory and Sensory‐Related Quality of Fresh‐Cut Produce under Modified Atmosphere Packaging

Zhuang¹,

Fan²,

Barth³

2011

Modified Atmosphere Packaging for Fresh‐Cut Fruits and Vegetables

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Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

Cited by 95 publications

References 33 publications

Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

Effect of Polypropylene and Polyvinyl Chloride Plastic Film Packaging Materials on the Quality of 'Yalova Charleston' Pepper (Capsicum annuum L.) during Storage

Evaluación de diferentes tratamientos físicos en pimiento (Capsicum annuum L.) verde y rojo mínimamente procesado

Sensory and Sensory‐Related Quality of Fresh‐Cut Produce under Modified Atmosphere Packaging

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