Evaluation of plastic packages for guava refrigerated preservation

Jacomino, Ângelo Pedro; Kluge, Ricardo Alfredo; Sarantópoulos, Claire Isabel Grígoli de Luca; Sigrist, José Maria Monteiro

doi:10.1002/pts.522

Cited by 24 publications

(40 citation statements)

References 10 publications

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“…This indicated the extension of shelf life of MA packaged guava by two times as compared to air-stored guava. Similar results was reported by Jacomino et al (2001b); Chitarra et al (2002); Singh and Pal (2008) during MA/CA storage of guava at different temperatures. At lower temperatures significant retardation of ripening was observed.…”

Section: Equilibrium Timesupporting

confidence: 90%

“…It was observed that guava is a climacteric fruits that ripens rapidly, highly perishable, and shelf-life period's ranges from 2 to 3 days at room temperatures at 25°C and 1 week at 20°C (Bassetto et al 2005;Jacomino et al 2001b;Bron et al 2005;Chitarra et al 2002). Reyes and Paull (1995) observed that mature green guavas attained full yellow colour in 11 days of storage at 12 and 15°C.…”

Section: Equilibrium Timementioning

confidence: 99%

“…The PSP film and LDPE film with mineral incorporation provided an atmosphere of 3 % O 2 and 4.5 % CO 2 inside the packages, which kept the fruit with good sensorial characteristics for 28 and 14 days, respectively. Guava packed with PVC, LDPE or PET and stored for 2 and 3 weeks at 5 and 8°C hindered the development of peel colour and the loss of firmness (Gaspar et al 1997;Mohamed et al 1994;Jacomino et al 2001b;Pereira et al 2004). MA packaging of fresh guava in PET film had a strong influence on color preservation and weight loss of the guavas (Sunjka et al 2003;Pereira et al 2004).…”

Section: Introductionmentioning

confidence: 99%

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Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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Modified atmosphere packaging (MAP) is a dynamic system during which respiration and permeation occur simultaneously. Hence factors affecting both respiration and permeation were considered for designing a package. In the design of MA packages for guava (cv. Baruipur) a total of 13 variables were considered. The independent variables includes: weight of fruits, surface area of packaging film, free volume of the package, thickness of the film and permeabilities of film to O 2 and CO 2 gas. The fixed variables considered were: the surrounding gas composition and temperature, the respiration rates for O 2 consumption and CO 2 evolution, and the equilibrium gas compositions to be attained in the package so that the fruit's shelf-life is extended. Two types of MA packages, having package size of 19 cm× 19 cm for a fill weight of 1,000±100 g were developed. Packages were designed to accommodate a fill weight range of 0.90-1.10 kg. Various package parameters were optimized to facilitate establishment of dynamic equilibrium at target levels of O 2 and CO 2 concentration in the package. The storage study of MA packages was performed at 10, 15, 20 and 25°C temperatures. The performance of film packages was evaluated for their ability to establish equilibrium at target levels and to extend the shelf life of the packaged fruit. The MA packaging system increased the shelf life of guava by 128-200 % compared to the unpacked fruits at various storage temperatures with a quality comparable with the freshly harvested commodity.

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Section: Equilibrium Timesupporting

confidence: 90%

Section: Equilibrium Timementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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“…EL-Buluk et al (1997) estudando diversas cultivares de goiaba, observou que o teor de ácido ascórbico aumentou lentamente durante os estádios iniciais e significativamente durante o amadurecimento, independentemente da cultivar. Jacomino et al (2001), estudando goiabas 'Kumagai' sob atmosfera modificada associada à refrigeração, verificaram aumento no teor de ácido ascórbico das frutas no decorrer do amadurecimento.…”

Section: Resultsunclassified

Recobrimento de goiabas com filmes proteicos e de quitosana

Cerqueira¹,

Jacomino²,

Sasaki³

et al. 2011

Bragantia

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ResumoEste trabalho teve como objetivo determinar o efeito de recobrimentos proteicos e de quitosana na conservação de goiabas 'Kumagai'. Utilizaram-se recobrimentos de quitosana com e sem glicerol (1:1) nas concentrações de 2%, 4% e 6%, concentrado proteico de soro de leite (CPSL) com glicerol (1:1) nas concentrações de 6% e 8% e glúten com glicerol (1:1) a 10% e 12%. Os recobrimentos foram aplicados por imersão das goiabas nas soluções por 10 segundos e posterior à secagem em temperatura ambiente com ventilação forçada. Em seguida as frutas foram armazenadas em condição ambiente (22±2 ºC e 70±5% UR) durante oito dias. O tratamento com quitosana 6% sem glicerol impediu o amadurecimento das frutas, odor alcoólico no oitavo dia. Com exceção do tratamento com quitosana a 6%, nos tratamentos os efeitos foram semelhantes e não alteraram o tempo de conservação das goiabas.Palavras-chave: Psidium guajava, pós-colheita, coberturas comestíveis, polissacarídeos, glúten, soro de leite. Protein and chitosan coatings on guavas AbstractThe objective of this study was to evaluate the effects of chitosan and protein coatings on the conservation of 'Kumagai' guavas. Chitosan coatings with and without glycerol (1:1) at 2; 4 and 6% concentrations, whey protein concentrate (WPC) coatings with glycerol (1:1) at 6 and 8% concentrations and gluten with glycerol coatings (1:1) at 10 and 12% concentrations were used. Coatings were applied by dipping guavas in the solutions for 10 seconds and dried at room temperature in a forced air circulation chamber. Subsequently, fruit were stored at room temperature (22±2 ºC and 70±5%RH) for 8 days. Chitosan coating at 6% without glycerol prevented fruit ripening and fruit gave off an alcoholic smell on the 8 th day. Apart from the chitosan coating at 6%, the other treatments caused similar responses when compared to control group within the fruit conservation period considered.

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“…Ele apresenta permeabilidade seletiva aos gases emitidos durante a estocagem de frutos e minimiza também a transpiração [8,10,11]. Além disso, outros filmes têm sido desenvolvidos para a aplicação na pós-colheita de frutos, como o Xtend ® , utilizado na conservação de manga [18], goiaba [23], nectarina e laranja [20].…”

Section: -Introduçãounclassified

Influência da atmosfera modificada por filmes plásticos sobre a qualidade do mamão armazenado sob refrigeração

Pinto

Martins

Resende

et al. 2006

Ciênc. Tecnol. Aliment.

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resumoA utilização de embalagens constitui uma ferramenta importante no armazenamento de frutas. Neste trabalho foi avaliado o efeito dos filmes plásticos, Xtend ® e PEBD, sobre a conservação do mamão. Frutos de mamoeiro "Golden", apresentando de 10 a 15% de coloração amarela na casca, após passarem por tratamentos térmicos e químicos, foram embalados individualmente e armazenados por 32 dias a 10 °C (90-95% UR The use of plastic packaging is an important tool for storing fruit. The aim of this work is to evaluate the effect of plastic film, Xtend ® and PEBD on preserving papaya. Papaya fruit cv "Golden", showing 10 to 15% of yellowish peel and also having had chemical and thermal treatments, were wrapped individually in film and stored for 32 days at 10 °C (90-95% UR). Fruit without packaging served as a control. Throughout the storage period, the characteristics of mass loss, firmness, total soluble solids, titratable acidity, pH, SST/AT ratio and the relative amount of CO 2 inside the packaging were evaluated. Results showed that fruit wrapped in Xtend ® film presented lower CO 2 accumulation than those stored in PEBD film. However, the mass loss was minimized by using PEBD film, also avoiding wrinkles on the surface of the fruit up to 32 days of storage at 10 °C. Both types of film suppressed the SST and organic acid accumulation in the fruit at the end of storage. The papaya wrapped in Xtend ® film presented a higher SST/AT ratio due to the final lower acidity and SST concentration. Keywords: Carica papaya, packaging, chemical composition, respiration. -IntroduçãoO mamão (Carica papaya L.) é um fruto climatérico que apresenta alta taxa respiratória e produção de etileno após a colheita [15]. Estas características lhe conferem alta perecibilidade quando estocados em condições ambientais. Desta forma, o controle do amadurecimento é fundamental para o aumento da vida após a colheita, principalmente quando se visa atender aos mercados mais distantes.Um aumento da vida útil de frutas pode ser obtido pelo uso de filmes plásticos flexíveis, que agem como embalagem de atmosfera modificada [1]. Esta técnica utilizada como um suplemento da refrigeração promove o abaixamento da taxa de respiração pelo aumento do nível de CO 2 e decréscimo do nível de O 2 [21]. Além disso, minimiza a perda de água [6], o crescimento microbiano [9] e retarda a deterioração enzimática [12].Filmes poliméricos com diferentes permeabilidades aos gases são atualmente empregados para as embalagens de atmosfera modificada (EAM) [16]. Um dos fatores mais importantes a ser considerado durante o projeto da EAM é a seleção do filme, cuja permeabilidade a diferentes gases ajuda a regular as trocas gasosas durante a estocagem do produto. Entretanto, a EAM é apenas uma técnica suplementar para condições ótimas de temperatura e umidade, uma vez que qualquer mudança no ambiente de estocagem pode elevar a taxa de respiração para níveis perigosos, resultando na deterioração do produto [21].O polietileno de baixa densidade (PEBD) é um dos filmes que têm s...

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Evaluation of plastic packages for guava refrigerated preservation

Cited by 24 publications

References 10 publications

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Recobrimento de goiabas com filmes proteicos e de quitosana

Influência da atmosfera modificada por filmes plásticos sobre a qualidade do mamão armazenado sob refrigeração

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