Minimal processing and passive modified atmosphere packaging of bread fruit (Artocarpus altilis) sticks for shelf life extension at refrigerated temperature

Roopa, N.; Chauhan, O. P.; Madhukar, Neel S.; Ravi, N.; Kumar, Sunny; Raju, P. S.; Das-Gupta, D.K.

doi:10.1007/s13197-015-1842-z

Cited by 5 publications

(6 citation statements)

References 27 publications

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“…This finding is ascribed to the effects of respiration and the consumption of organic acids due to fruit senescence. In agreement with the above, Roopa et al [52] found that pH changes in CS-coated Hami melons were slower than those in uncoated melons.…”

Section: Resultssupporting

confidence: 67%

Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation

et al. 2019

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In this study, we fabricated polyvinyl alcohol (PVA)/chitosan (CS) bilayer films by casting and investigated the effects of preparation conditions and CS content (2, 2.5, or 3 wt.%) on the ability of these films to preserve packaged strawberries. The best performance was achieved at a CS loading of 2.5 wt.% (ultrasound time, 25 min); the strain and stress values were 143.15 ± 6.43% and 70.67 ± 0.85 MPa, respectively, oxygen permeability was 0.16 ± 0.08 cm2·m2·day−1·MPa−1, water vapor permeability was 14.93 ± 4.09 g·cm−1·s−1·Pa−1, and the shelf life of fresh strawberries packaged in the PVA/CS 2.5 wt.% bilayer film was determined to be 21 days at 5 ± 2 °C and a relative humidity of 60 ± 5%. Treatment with PVA/CS bilayer films prevented the decrease in the firmness of strawberries during storage (21 days). The evaluated physicochemical parameters (weight loss, decay, firmness, titratable acidity, soluble solid content, ascorbic acid content, and color) indicated that treatment with PVA/CS bilayer films led to better maintenance of the fruit quality. We believe that our study makes a significant contribution to literature because it paves the way to the fabrication of smart packaging materials and facilitates the commercialization of fresh strawberries as an important health food.

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Section: Resultssupporting

confidence: 67%

Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation

et al. 2019

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“…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. 23 Ozturk et al, 6 reported that high CO 2 passive-MAP could maintain quality of fresh in-hull pistachios compared with vacuum and conventional packaging conditions.…”

Section: Introductionmentioning

confidence: 99%

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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“…Recent applications of MAP have been effective for both climacteric fruits such as avocado (Sellamuthu et al, 2013), breadfruit (Roopa et al, 2015) and figs (Villalobos et al, 2014), and non-climacteric fruits such as pineapples (Finnegan et al, 2013), cherries (Colgecen and Aday, 2015), and oranges (Barrios et al, 2014). In general, for climacteric fruits, slowing respiration and ripening are the crucial functions of MAP, particularly for highly perishable fruits such as guava (Antala et al, 2015) and mango (Ramayya et al, 2012).…”

Section: Modified Atmosphere Packaging Of Fresh Fruits and Vegetablesmentioning

confidence: 99%

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

Wilson

Stanley

Eyles

et al. 2017

Critical Reviews in Food Science and Nutrition

143

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Modified atmosphere packaging (MAP) technology has been commercially viable since the 1970s. Currently, MAP is extensively used worldwide to preserve the quality and extend the shelf-life of whole fresh fruits and vegetables, but is also increasingly used to extend the shelf-life of minimally processed fresh fruit and vegetables. This review discusses new processes and technologies that can be used to improve quality preservation and consumer acceptability of minimally processed produce where high respiration rates and challenging degradation processes operate. New packaging innovations are enabling producers and retailers to further maintain quality for longer. Innovative approaches to extend shelf-life include active MAP with differentially permeable films, films that incorporate antimicrobial properties, edible coatings that confer barriers properties, and the use of non-traditional gases to modify respiration. Intelligent packaging using integrated sensor technologies that can indicate maturity, ripeness, respiration rate and spoilage are also appearing. This review demonstrates that preservation technologies and associated packaging developments that can be combined with modified atmosphere are constantly evolving technology platforms. Adoption of combinations of technology improvements will be critical in responding to commercial trends towards more minimally processed fresh-cut and ready-to-eat fruit and vegetable products, which require specialized packaging solutions.

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Minimal processing and passive modified atmosphere packaging of bread fruit (Artocarpus altilis) sticks for shelf life extension at refrigerated temperature

Cited by 5 publications

References 27 publications

Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation

Effect of Sonication Duration in the Performance of Polyvinyl Alcohol/Chitosan Bilayer Films and Their Effect on Strawberry Preservation

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

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

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