Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce

Farber, J.N.; Harris, Linda J.; Parish, Mickey E.; Beuchat, Larry R.; Suslow, Trevor; Gorney, J.R.; Garrett, E.H.; Busta, Frank F.

doi:10.1111/j.1541-4337.2003.tb00032.x

Cited by 166 publications

(106 citation statements)

References 87 publications

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“…Similar results were also presented by Gonzalez et al (1990), Lazan et al (1990), Workneh and Woldetsadik (2004) and Nath et al (2011). The relatively lower water vapor transmission rate of HDPE plastic may also contribute for the development of relatively higher humidity inside the package (Thompson 2001;Farber et al 2003;Mathooko 2003). According to Ben-Yehoshua (1985), the main function of packaging is to reduce respiration rate and water loss by transpiration, and injurious atmosphere inside the package, which could affect the fruits metabolism.…”

Section: Treatmentssupporting

confidence: 71%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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This experiment was conducted to assess the effects of packaging materials and storage environments on shelf life of papaya fruit (Carica papaya L.). A factorial combination of five packaging materials and two storage environments using randomized complete block design with three replications were used. The papaya fruits were evaluated for weight loss, percentage marketability, firmness, total soluble solids, pH, titratable acidity, ascorbic acid, reducing sugar and total sugar content. The packaged and cooled fruits remained firmer than unpackaged and evaporatively cooled fruits. Higher chemical compositions were recorded in the control fruits stored under ambient conditions during the earlier times of storage. Packaging and cooling maintained the chemical quality of papaya fruits better than the control sample fruits towards the end of storage periods. The evaporatively cooled storage combined with packaging improved the shelf life of papaya fruits by more than two fold. The polyethylene bag packaging combined with evaporatively cooled storage maintained the superior quality of papaya fruit for a period of 21 days. This integrated agro-technology is recommended for postharvest loss reduction biotechnology in hot regions.

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Section: Treatmentssupporting

confidence: 71%

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Azene¹,

Workneh

Woldetsadik³

2011

J Food Sci Technol

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“…It is proportional to product deterioration rate and inversely proportional to its shelf life (Farber et al 2003). The effects of storage time at 4°C on the CO 2 production of white mushrooms treated with different methods are shown in Fig.…”

Section: Co 2 Productionmentioning

confidence: 99%

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

et al. 2012

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Effects of pre-treatments of white mushrooms prior to modified atmosphere packaging on their physicochemical and microbiological properties were studied during 12 days of storage at 4°C. Physico-chemical and microbiological properties of differently treated mushrooms stored at 4°C were significantly different (P<0.05) from untreated ones. Washed samples exhibited the smallest respiration rate compared to all other samples. Hydrogen peroxide washing was effective in retaining mushrooms colour change. Furthermore, the diminishments in weight of ultrasound treated samples during storage were significantly (P<0.05) low in comparison with the other four treatments. The weight loss for ultrasound treated samples were 3.52 %, 4.07 % and 4.59 % for U ca , U H2O2 and U H2O respectively. The lowest PPO activity was observed in U ca, U H2O2 followed by W ca , W H2O2, U H2O and W H2O treatments respectfully. Combined treatments showed lower polyphenol oxidase activity, retained antioxidants, delayed pseudomonas growth and did not cause any decline in tissue firmness during storage time implying that it could extend shelf life of white mushrooms up to 12 days at 4°C.

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“…MAP design is composed of handpicking the film type and size of packaging for each product (Farber et al 2003). Therefore, different types of packaging concepts are required for various types of cheeses.…”

Section: Overview Of Basic Work and Important Considerations In Cheementioning

confidence: 99%

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

Khoshgozaran

Azizi

Bagheripoor-Fallah

2011

Dairy Science & Technol.

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Dairy products are an important food group highly suggested by nutritionists. This food category is one of the most perishable, so extending their shelf life and keeping them fresh for a longer period of time is a matter of importance. Since consumers are now more aware of the possible hazards of preservatives, technologists and researchers have attempted to introduce novel preservative-free methods instead. One of these techniques is modified atmosphere packaging (MAP), which alters the natural gas surrounding the product in the package in order to delay deteriorative changes. In this paper, a review is made on the field of cheese MAP. Reported results revealed the potentiality of MAP in increasing cheese sensorial and microbial shelf life by carefully designing for an individual cheese.

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Microbiological Safety of Controlled and Modified Atmosphere Packaging of Fresh and Fresh‐Cut Produce

Cited by 166 publications

References 87 publications

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Effect of packaging materials and storage environment on postharvest quality of papaya fruit

Effects of ultrasound and chemical treatments on white mushroom (Agaricus bisporus) prior to modified atmosphere packaging in extending shelf-life

Evaluating the effect of modified atmosphere packaging on cheese characteristics: a review

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