Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Wilson,; Stanley, Roger; Eyles, Alieta; Ross, Tom

doi:10.1080/10408398.2017.1375892

Cited by 147 publications

(72 citation statements)

References 158 publications

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“…Maintaining adequate CO 2 levels (3–20%) in addition to low O 2 levels is the most important factor in the successful application of MAP. However, maximum levels of CO 2 tolerance can vary greatly depending on genus and species . These range from 2% for apples and pears to 15% for berries and spinach, with higher levels leading to the development of anaerobic respiration and off‐odors inside the package .…”

Section: Introductionmentioning

confidence: 99%

“…However, maximum levels of CO 2 tolerance can vary greatly depending on genus and species. 9,10 These range from 2% for apples and pears to 15% for berries and spinach, with higher levels leading to the development of anaerobic respiration and off-odors inside the package. 11 In recent years, several studies have explored the use of MAP to extend the storage life of cherries, 12 figs, 13,14 breadfruit, 15 avocado, 16 pineapples, 17 persimmon, 18 tomatoes, 19 fresh-cut iceberg lettuce, 20 fresh-cut broccoli, 21 fresh in-hull walnut, 22 and fresh hazelnut.…”

Section: Introductionmentioning

confidence: 99%

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Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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Background The effects of passive modified‐atmosphere packaging (passive‐MAP) on the postharvest quality of de‐hulled fresh pistachios (Pistacia vera L. cv. Kerman) stored at cold temperature (0 ± 0.5 °C) and 90 ± 1% relative humidity was investigated with fruits under ambient air condition as the control treatment. The fruit quality parameters measured included kernel firmness, color values (L*, a*, b*, h°, and C*), weight loss, fungal decay and marketability, ethylene production, respiration rate, and sensory characteristics at 0, 30, 60, and 105 days of storage. The carbon dioxide (CO2) and oxygen (O2) concentrations in the package headspace were monitored during storage. RESULTS A modified atmosphere of 0.95–3.35% O2 and 23.17–29.82% CO2 was achieved in the passive‐MAP treatment. Fruit respiration rates increased significantly relative to controls throughout storage (P ≤ 0.01). However, storage had no significant effect on ethylene production rates. Additionally, passive‐MAP‐stored fruits maintained firmness, shell lightness, kernel color, and sensory quality with minimum weight loss and fungal decay, compared with the control. CONCLUSION These results demonstrate storage life of fresh pistachios in passive‐MAP can be extended up to 105 days, compared with 30 days in ambient conditions. © 2019 Society of Chemical Industry

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

2019

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“…controlled atmosphere storage) treatments, which can be used to maintain produce quality and reduce spoilage (Dhall ; Mahajan et al ). Modified atmosphere packaging commonly uses plastic made from fossil fuels, though there are efforts to use bio‐based, biodegradable, sustainable and recycled materials to produce MAP (Wilson et al ). The future may be the use of ‘active’ and ‘intelligent’ packaging systems that monitor the condition of packaged foods and communicate this information to consumers (Lee et al ; Ghaani et al ).…”

Section: Are Alternative Types Of Packaging Preferable To Single‐use mentioning

confidence: 99%

Removing plastic packaging from fresh produce – what’s the impact?

White

Lockyer

2020

Nutrition Bulletin

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There has been a rise in public awareness and scrutiny of the negative environmental impact of plastic pollution in recent years. Plastic packaging of food causes a significant proportion of the UK’s plastic waste, and manufacturers and retailers are exploring alternatives to single‐use plastics, particularly in relation to fresh produce, including increasing the availability of loose items in supermarkets. However, there is an important trade‐off to consider when removing plastic packaging from fruit and vegetables, which is the resultant reduction in shelf life and therefore potential increase in food waste. Fresh produce is estimated to be the most highly wasted type of food in the UK and it is likely that food waste has an even greater environmental impact than the production and disposal of plastic. Full life cycle analysis is currently unavailable for some alternative types of packaging (such as edible films and coatings), which means the relative effect of these on the environment compared to plastic is unclear, and may in fact be worse. More research is required to fully ascertain the best solution for this complex issue. However, communicating strategies to the general public to minimise household wastage of fresh produce, including optimal storage conditions for different varieties of fruit and vegetables, is likely to be of benefit.

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“…The main challenge for applying passive MAP in nonoptimum storage temperatures is finding a film with appropriate OTR that can match the respiration rate of the stored product (Lange, 2000) and create a beneficial atmosphere for the product. BreatheWay (Curation Foods, Santa Maria, CA) membrane technology is an innovative approach for creating a beneficial passive MAP in nonoptimum temperatures (Clarke, 2011;Wilson et al, 2019). This membrane uses side chain crystalline polymers spread on a microporous substrate (Clarke, 2011).…”

mentioning

confidence: 99%

“…This membrane uses side chain crystalline polymers spread on a microporous substrate (Clarke, 2011). This membrane has an OTR and carbon dioxide transmission rate 1000 times greater than standard 2-mil polypropylene (PP) film (Clarke, 2011), and can further adjust its permeability when exposed to increased temperature (Lange, 2000;Wilson et al, 2019). This specific property constitutes a mechanism by which the BreatheWay membrane is able to be suitable for passive MAP designed for both optimum and nonoptimum temperatures.…”

mentioning

confidence: 99%

Reducing Postharvest Losses of Spinach Stored at Nonoptimum Temperatures with the Implementation of Passive Modified Atmosphere Packaging

Batziakas¹,

Singh²,

Ayub³

et al. 2020

horts

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Postharvest losses of fresh produce constitute the biggest portion of the total food losses occurring in food chains globally. The main driver behind the postharvest losses of fresh fruits and vegetables is temperature abuse occurring mainly during transportation and storage. This is a particular problem for small-acreage producers, who frequently have limited access to postharvest handling resources like optimum refrigeration conditions. Passive modified atmosphere packaging (MAP) is a relatively inexpensive intervention that does not require specialized equipment and has demonstrated some potential for maintaining the quality and extending the shelf life of fresh produce stored in nonoptimum temperatures. Our objective was to determine the effect of passive MAP on the quality and storage life of spinach (Spinacia oleracea cv. Corvair) when stored in nonoptimum temperatures. Mature spinach leaves (≈320 g) were packaged in passive MAP bags, developed using the BreatheWay technology, and non-MAP produce bags and subsequently stored at 13 or 21 °C. Spinach physical and nutritional quality was evaluated throughout its storage life in terms of overall quality, water loss, leaf tenderness, surface color, chlorophyll content, electrolyte leakage, chlorophyll fluorescence, antioxidant capacity, total phenolic content, and vitamin C content. Spinach that was stored in MAP bags reached headspace equilibrium at ≈6% Ο2 and 11% CΟ2 at 13 °C and ≈4% Ο2 and 8% CΟ2 at 21 °C after 2 days of storage for both temperatures. The spinach stored in passive MAP at 13 or 21 °C demonstrated significantly higher overall quality during storage and 2 and 1 day longer storage life, respectively, when compared with the control. The spinach in passive MAP demonstrated a slower rate of yellowing and water loss during storage. The limiting factor for the spinach stored in MAP was decay due to condensation at 13 °C and yellowing at 21 °C. There were no statistical differences in the examined nutritional quality parameters between the spinach stored in MAP and produce bags. This study shows that passive MAP can be a valuable tool for reducing the food losses occurring in small-acreage fruit and vegetable operations that have limited access to cooling and refrigerated storage.

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Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables

Cited by 147 publications

References 158 publications

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Extending storage potential of de‐hulled fresh pistachios in passive‐modified atmosphere

Removing plastic packaging from fresh produce – what’s the impact?

Reducing Postharvest Losses of Spinach Stored at Nonoptimum Temperatures with the Implementation of Passive Modified Atmosphere Packaging

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