Influence of Modified Atmosphere Packaging and Osmotic Dehydration on the Quality Maintenance of Minimally Processed Guavas

Abstract

The quality of minimally processed guavas (Psidium guajava L.), osmotically dehydrated and packed under passive modified atmosphere, was evaluated during 24 d of storage at 5 °C. Modified atmosphere packaging (MAP) in polyethylene terephthalate (PET) containers had a strong influence on color preservation and weight loss of the guavas. Significant changes in the texture were found due to osmotic dehydration, but the color of the fresh fruit remained unchanged. Osmotically dehydrated guavas stored in MAP showed good microbial conditions during storage. The combination of storage temperature, modified atmosphere packaging, and the osmotic dehydration process maintained the quality of the guavas during 24 d of storage.

Efeito do processo de desidratação osmótica a pulso de vácuo na transferência de massa e nas propriedades reológicas e de cor de fatias de manga

“…Desvios elevados na determinação da tensão e deformação na ruptura também foram observados em trabalhos realizados com goiabas 24 , maçãs 18 e melão 11 . Assim, o valor da tensão de ruptura foi apresentada normalizada, ou seja, os valores de tensão foram divididos pelos respectivos valores obtidos para a fruta fresca.…”

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

“…Sunjka et al (2003) reported that MA storage with silicon membrane at 11°C had the best overall market quality after storage and after ripening. MA packaging of fresh guava in PET containers had a strong influence on color preservation and weight loss of the guavas (Pereira et al 2004). Chitarra et al (2002) revealed that the major beneficial effect of MA packaging of Kumagai guava (both tight and perforated) was the reduction of mass loss.…”

“…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). Combrink et al (2004) reported that non-perforated polyethylene bags maintained guava fruit quality better than perforated bags.…”

“…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).…”

“…faster fruit ripening, weight loss, decay incidence, loss of firmness (fruit softening) and off flavor etc. are main challenges during the preservation and storage of guava Pereira et al 2004). In general Guavas fruits were stored at 10-13°C at 85-90 % RH.…”