Perforated modified atmosphere packaging differentially affects the fruit quality attributes and targeted major metabolites in bell pepper cultivars stored at ambient temperature

Lwin, Hnin Phyu; Lee, Jin‐Hee; Lee, Jinwook

doi:10.1016/j.scienta.2022.111131

Cited by 19 publications

(5 citation statements)

References 68 publications

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“…There was an increase in CO2 concentration as temperature increased (10 to 30 °C) during the 60 h of the sampling period. In another investigation by Lwin et al [31], there was an increase in CO2 production in the case of unpacked bell pepper cultivars compared to those kept in perforated and non-perforated MAP films stored at 22 °C for up to three weeks, an outcome that was not observed in our research.…”

Section: Respiration Ratecontrasting

confidence: 84%

“…In that study, there was a dramatic decrease in the firmness of green chilies as the period of storage at 8 • C increased. Similarly, Sattar et al [31] tested sealed polyethylene bags against perforated polyethylene bags on hybrid bell peppers at 4 • C and 27 • C, resulting in less firmness loss in those kept in perforated bags than those kept in sealed bags, with a tendency for higher weight loss as the temperature increased. In addition, Mangaraj et al [28] reported that the use of bags based on PLA-corn (10% + 20%) maintained a higher firmness compared to unpackaged bell peppers, extending their shelf life by up to 9 days at 30 • C.…”

Section: Firmnessmentioning

confidence: 99%

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The Effect of Netting Bags on the Postharvest Quality, Bioactive and Nutritional Compounds, and the Spoilage Microorganisms Content of Bell Peppers

Rives-Castillo

Correa‐Pacheco

Corona-Rangel

et al. 2023

Foods

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The packaging nets used for bell peppers act as a form of protection. However, the manufacturing is based on polymers that cause serious environmental problems. The effects of nets made of biodegradable materials, such as poly(lactic) acid (PLA), poly(butylene adipate-co-terephthalate) (PBAT), and cactus stem residues, were evaluated on four different colors of ‘California Wonder’ bell peppers stored over a 25-day storage period under controlled and ambient temperature conditions. Compared to commercial polyethylene nets, the bell peppers kept in the biodegradable nets did not show notable differences with respect to color, weight loss, total soluble solids, and titratable acidity. However, there were significant differences (p < 0.05) in terms of phenol content, carotenoids (orange bell peppers), anthocyanins, and vitamin C, with an overall tendency to show a higher content in those kept in PLA 60%/PBTA 40%/cactus stem flour 3% compared to commercial packaging. In addition, the same net notably reduced the development of bacteria, fungi, and yeasts during the storage of red, orange, and yellow bell peppers. As postharvest packaging for bell peppers, this net could be considered a viable option for the storage of this product.

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Section: Respiration Ratecontrasting

confidence: 84%

Section: Firmnessmentioning

confidence: 99%

The Effect of Netting Bags on the Postharvest Quality, Bioactive and Nutritional Compounds, and the Spoilage Microorganisms Content of Bell Peppers

Rives-Castillo

Correa‐Pacheco

Corona-Rangel

et al. 2023

Foods

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“…MAP technology is widely used to maintain the quality of fruits and vegetables during handling and distribution. Among them, the research on micro‐perforated MAP technology has been achieved in fruits such as bell peppers to reduce weight loss, maintain hardness, and thus prolong the storage period (Hnin et al., 2022). However, microporous membranes are still not immune to the problem of external microbial invasion.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf‐life of red grapes

Gong

Dong

et al. 2023

Journal of Food Science

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Red grapes (Vitis vinifera L.) have a high sugar content, thin skins, and relatively short shelf‐life after harvesting. We developed polylactic acid/polybutylene succinate film, prepared by extrusion of polylactic acid and polybutylene succinate, that significantly prolonged the shelf‐life of red grapes from 8 to 12 days by delaying the loss of weight, loss of hardness, and reduction in soluble solid content after harvesting. Further mechanistic study showed that this modified atmosphere film delayed the senescence of harvested red grape, the phenomenon that was highly related to the lower active oxygen species production and higher antioxidant enzyme activity compared to the non‐packaged grape. The proposed continuous and dynamic microenvironment regulation system is a promising method to study the mechanisms of respiratory metabolism in fruit and extends food shelf‐life while reducing food waste. Practical Application In this study, we designed a means to microenvironmental regulatory packaging that directly creates a continuous, dynamic, and monitorable microenvironment. To ensure that the fruit inside the package underwent coordinated aerobic and anaerobic respiration, we melt‐extruded polylactic acid (PLA) and polybutylene succinate (PBS) to form a homogeneous biodegradable film. We demonstrated that the best preservation results were achieved with a film comprising an 80/20 PLA‐to‐PBS ratio. This film can prolong the shelf‐life of fruits by regulating respiratory metabolism.

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“…Several researchers (Akbudak, 2008;Manolopoulou et al, 2010;Sahoo et al, 2014;Sakaldaş & Kaynaş, 2010;Singh et al, 2014) reported a loss of firmness in several cultivars of cold-stored green bell peppers that was slowed down using MAP. In a study by Lwin et al (2022) on bell peppers (cvs. yellow Volante and red Sirocco) stored at 22 °C, MAP also delayed pericarp firmness loss and reduced fruit shriveling.…”

Section: First Assaymentioning

confidence: 99%

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

Olveira-Bouzas

Pita-Calvo

Romero‐Rodríguez

et al. 2022

Food Bioprocess Technol

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A modified atmosphere packaging (MAP) system in pallets was developed for ‘Padrón’ peppers as a way to extend their shelf-life while maintaining good fruit quality. Peppers were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Physico-chemical (moisture, firmness, color, chlorophylls, carotenoids, ascorbic acid, and total phenolic content) and sensory analysis were carried out after 0, 7, 14, and 21 days of storage. An initial mixture of 11.8% O2–8.5% CO2 prevented anaerobic conditions and kept suitable CO2 levels throughout the entire storage period. Silica gel was tested as a moisture absorbent and considerably reduced water vapor condensation inside packaging bags. The MAP system developed maintained the shelf-life of peppers until the end of the 21-day storage period. The fruit always showed a good appearance and color. No rotting or other types of undesirable alterations were observed. MAP markedly reduced the fraction of peppers with water loss as evidenced by a minimum percentage of fruit with wrinkles (12.5%) as compared to unpackaged samples (75%). Good pigment stability was also observed.

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Perforated modified atmosphere packaging differentially affects the fruit quality attributes and targeted major metabolites in bell pepper cultivars stored at ambient temperature

Cited by 19 publications

References 68 publications

The Effect of Netting Bags on the Postharvest Quality, Bioactive and Nutritional Compounds, and the Spoilage Microorganisms Content of Bell Peppers

The Effect of Netting Bags on the Postharvest Quality, Bioactive and Nutritional Compounds, and the Spoilage Microorganisms Content of Bell Peppers

Antioxidant mechanism of a continuous microenvironment regulation system for prolonging the shelf‐life of red grapes

Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature

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