Effects of modified atmosphere packaging on physicochemical properties of fresh‐cut ‘Deveci’ pears

Abstract

This study aimed at determining the respiration rate of fresh-cut 'Deveci' pears and studying the effects of modified atmosphere packaging (MAP) on its quality. Respiration rate decreased with decreasing O 2 level and it was determined as 1.04 ml O 2 /kg/hr or 1.16 ml CO 2 /kg/hr, under 4% O 2 +5% CO 2 gaseous environment at 4°C. Michaelis-Menten with no inhibition was the best model to fit the respiration data. MAP under 2.15% O 2 +8.70% CO 2 equilibrium atmosphere resulted in a lower total color change, a*-value, chroma, and a higher hue angle and L*-value compared to the air-control during 8-day storage at 4°C. The firmness of pear slices was better maintained in the MAP.The MAP treatment was successful in controlling the total soluble solids, pH, and titratable acidity of the fresh-cut pears. As a result, MAP of fresh-cut 'Deveci' pears has an important potential to preserve the physicochemical properties of the product. Novelty impact statementRespiration rate of fresh-cut 'Deveci' pears was reduced by 3-4-fold to 1.04 ml O 2 / kg/hr or 1.16 ml CO 2 /kg/hr values by modified atmosphere of 4% O 2 and 5% CO 2 at 4°C. Michaelis-Menten model with no CO 2 inhibition was the best model for respiration rate as a function of O 2 and CO 2 concentrations. Modified atmosphere packaging improved texture and color, and maintained acidity and total soluble solids of fresh-cut 'Deveci' pears during storage.

Effect of Composite Edible Coatings Combined with Modified Atmosphere Packaging on the Storage Quality and Microbiological Properties of Fresh-Cut Pineapple

“…Since MAP technology retains water via packaging, it reduces water loss during transpiration [ 29 ]. Similar results were obtained by Oguz-Korkut et al [ 30 ] for fresh-cut ‘ Deveci ’ pears. MAP packaging retained a high relative humidity at 4 °C and 4% O 2 + 5% CO 2 , maintaining the firmness and water of the sliced pears.…”

A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage

“…A study on blueberries revealed that the content of all organic acids and soluble sugars decreased significantly throughout the refrigeration process, regardless of the processing method (Pinto et al, 2020). However, in a study of fresh‐cut pears, there was also a slight decrease in pH; overall, MAP treatment (4% O 2 + 5% CO 2 ) did not affect quality characteristics such as TSS, pH, and titratable acids during the storage period (Oguz‐Korkut et al, 2021).…”

Design of a modified atmosphere storage system for shelf life enhancement of mango ( Mangifera indica , cv. Amrapali )

“…MAS is a technique in which the internal atmosphere of the product is modified and maintained to such a level of O 2 and CO 2 gas concentrations which are optimal for prolonging the shelf life of fresh produce by maintaining its natural quality and freshness. Researchers like Leila et al, 2021 and Oguz‐Korkut et al, 2021 have worked on the application of modified atmosphere technique for increasing the shelf life and maintaining the freshness of fresh produce for longer period of time. They reported that the shelf life of a pre‐treated fresh‐cut salad lettuce and fresh‐cut “Deveci” pears can be effectively increased by MAS technique, respectively.…”