Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit

Pesis, Edna; Aharoni, Dalia; Aharon, Zion; Ben-Arie, Rosa; Aharoni, Nehemia; Fuchs, Yoram

doi:10.1016/s0925-5214(00)00080-6

Cited by 119 publications

(80 citation statements)

References 14 publications

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“…Although, some earlier researchers have employed low/ high CO 2 treatments to increase shelf life and quality of mangoes, (Ali et al 1995;Ali et al 2005;Mitcham and McDonald 1993;Ortega-Zaleta and Yahia 2000;Pesis et al 2000;Beaulieu and Lea 2003;Sarzi de Souza et al 2006;Kim et al 2007), all these studies utilise controlled atmosphere or low carbon dioxide in modified atmosphere or when used high carbon dioxide in modified atmosphere, it is used for very short time span before storage conditions are set, whereas our study aims to look at the net effect of high CO 2 concentrations under modified atmosphere along with film properties and different hot water dipping temperatures to improve the shelf life of mangoes stored at 10°C.…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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Postharvest quality of Alphonso mangoes (Mangifera indica L) is vital to ensure proper ripening and good quality. 500 g mature green mangoes, were subjected to three pre-packaging hot water dips (20, 30 & 40°C) for 40 min, two packaging films (OPP unperforated and perforated), using three levels of gas concentrations of 25,50 and 75% v/v CO 2 treatments (balance N 2 ) and stored at 10°C for 21 days. During the storage period headspace gas composition, weight loss, ascorbic acid, pulp firmness, external fruit colour and overall quality score were measured to determine optimum storage conditions. The most effective postharvest condition was found to be dipping in water maintained at 40°C for 40 min, followed by packaging under 50% CO 2 in bags made of unperforated film when compared to mangoes packed under 25 and 75% CO 2 which showed deteriorated quality including spoilage and mould. Good keeping quality of at least 21 days was achieved under these conditions, which was much superior to the control samples that showed deterioration after 12 days of storage.

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Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Ramayya

Niranjan

Duncan³

2011

J Food Sci Technol

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“…Apesar das transformações que ocorrem nos alimentos durante a secagem ou desidratação é possível minimizar perdas de qualidade por meio de técnicas de seleção apropriada e da padronização do material, do controle operacional nas etapas do processo e das condições de armazenamento do produto (WATADA e QI, 1999;PESIS et al, 2000). Os tomates secos encontrados no mercado apresentam variabilidade significativa quanto às características de textura e de cor, apresentando produtos mais ou menos macios, escuros ou claros.…”

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Caracterização E Aceitabilidade De Tomate Seco

Munhoz

Umebara

Branco³

et al. 2011

RBTA

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Resumo Neste trabalho avaliou-se o conteúdo de vitamina C e de carotenóides totais em tomates frescos e desidratados para conserva, com posterior imersão em IntroduçãoO tomate (Lycopersicon esculentum Mill) é um dos vegetais mais produzidos no mundo. No Brasil, representa uma das culturas nacionais de maior importância econômica, sendo industrializados na forma de inúmeros produtos como sucos, purês, molhos, extratos e pastas (AKANBI et al., 2006). Mais recentemente tem sido amplamente utilizado como tomate seco em conserva.A importância do tomate na alimentação é atribuída por apresentar, além das propriedades nutricionais básicas, propriedades benéficas na redução do risco de doenças crônico degenerativas.Os carotenóides presentes no fruto são os principais responsáveis por essas propriedades, dos quais

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“…Pengemasan secara MAP pada buah mangga, selain dapat meningkatkan umur simpannya juga dapat menekan terjadinya kehilangan air (water loss) dan chilling injury 10 . Teknik lain yang dapat diaplikasikan dalam meningkatkan umur simpan buah-buahan adalah dengan pengemasan vakum.…”

Section: Pengemasan Atmosfir Termodifikasi (Modifiedunclassified

Teknologi Pengemasan Atmosfir Termodifikasi (Modified Atmosphere Packaging/Map) Dan Vakum Pada Buah Durian

Mulyawanti¹,

Syaefullah²,

Amiarsi³

2018

J. Penelit Pascapanen Pertan

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ABSTRAKDurian tergolong buah klimakterik dengan tingkat respirasi tinggi, sehingga menyebabkan umur simpannya pendek karena proses pematangan buah berlangsung cepat. Laju respirasi dapat ditekan dengan mengatur kondisi atmosfir lingkungan dan penyimpanan pada suhu rendah. Mengkondisikan atmosfir lingkungan untuk buah dapat dilakukan dengan mengaplikasikan teknik pengemasan atmosfir termodifikasi (Modified Atmosphere Packaging/MAP) dan vakum. Tujuan penelitian adalah untuk mengetahui pengaruh aplikasi teknik pengemasan terhadap umur simpan buah durian. Penelitian dilakukan terhadap buah durian Perwira dengan tingkat ketuaan 1-3 hari sebelum jatuh yang berasal dari Majalengka, Jawa Barat, Indonesia. Sebelum dilakukan pengemasan, buah durian dibersihkan kemudian dicelupkan ke dalam ekstrak lengkuas 5%, dicelupkan dalam larutan lilin 4 % dan selanjutnya ditiriskan. Masing-masing sebanyak 16 buah durian yang sudah kering kemudian dikemas secara MAP menggunakan plastik PE ketebalan 0,04 dan 0,06 mm dengan 16 perforasi berdiameter 0,5 cm dan secara vakum. Buah yang sudah dikemas kemudian disimpan pada suhu 13-15°C dan 20-22°C. Respon yang diamati meliputi umur simpan, total padatan terlarut (TPT), keretakan, pH, vitamin C, total asam, warna, tekstur, dan organoleptik. Hasil penelitian menunjukkan penggunaan kemasan vakum menunjukkan kandungan TPT dan tingkat keretakan buah yang lebih rendah dibandingkan dengan kemasan MAP, namun tidak berpengaruh terhadap pH, vitamin C, dan total asam. Jenis kemasan juga tidak berpengaruh terhadap warna buah durian, namun pada tekstur menunjukkan bahwa jenis kemasan vakum dapat mempertahankan tekstur lebih baik dibandingkan dengan kemasan MAP. Buah durian dikemas secara MAP menggunakan plastik PE berketebalan 0,06 mm dengan perforasi 0,5 cm ataupun vakum dan disimpan pada suhu dingin 12-15°C dapat meningkatkan umur simpan buah durian hingga 21 hari. Durian classified as climacteric fruit with high respiration rate, thus causing short shelf life because the fruit ripening process takes place quickly. The respiration rate can be suppressed by regulating the environmental and atmospheric conditions of storage at low temperatures. Conditioning the environmental atmosphere for the fruit can be done by applying modified Atmosphere Packaging (MAP) and vacuum techniques. The purpose of this research was to know the influence of application of packaging technique to the durian shelf life durian. The study was conducted on durian Perwira fruit with a degree of aging 1-3 days before falling from Majalengka, West Java, Indonesia. Before packing, durian fruit was cleaned and then dipped into 5% galangal extract, dipped in 4% wax solution and then drained. Each of the 16 dried durians was then packed in MAP using a PE plastic thickness of 0.04 and 0.06 mm with 16 perforated diameters of 0.5 cm and vacuum. The packaged fruit was then stored at a temperature of 13-15 ° C and 20-22 ° C. The observed responses include shelf life, total dissolved solids (TPT), cracking, pH, vitamin C, total acid, color, ...

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Modified atmosphere and modified humidity packaging alleviates chilling injury symptoms in mango fruit

Cited by 119 publications

References 14 publications

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Effects of modified atmosphere packaging on quality of ‘Alphonso’ Mangoes

Caracterização E Aceitabilidade De Tomate Seco

Teknologi Pengemasan Atmosfir Termodifikasi (Modified Atmosphere Packaging/Map) Dan Vakum Pada Buah Durian

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