Predicting Film Permeability Needs for Modified-atmosphere Packaging of Lightly Processed Fruits and Vegetables

Cameron, A. Colin; Talasila, P. Chowdary; Joles, Dennis W.

doi:10.21273/hortsci.30.1.25

Cited by 135 publications

(76 citation statements)

References 38 publications

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“…Overall, samples packaged in PP film received a higher off-odor score compared to that of PE. It is well established that the undesirable off-odor develops in fresh produce due to the low O 2 and higher accumulation of CO 2 (Cameron et al, 1995;Smyth et al, 1998). Our results also revealed that PP film had higher CO 2 accumulation compared to that of PE which probably contributed to higher off-odor development in those samples (Table 1 and Fig.…”

Section: Resultssupporting

confidence: 64%

Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films

Chandra

Kim

2012

Hortic. Environ. Biotechnol.

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The effects of different sanitizers on the quality and microbial populations of 'Tah Tasai' Chinese cabbage (Brassica campestris var. narinosa) microgreens were evaluated. Samples were washed in tap water (TW), 100 mL L -1 chlorinated water (Cl), 0.25% (w/v) each of citric and ascorbic acid mixed solution (CA + AS) as well as 0.5% (w/v) citric acid solution followed by 50% (v/v) ethanol spray (CA + E) and were packaged either in 35 µm polyethylene (PE) or polypropylene (PP) bag and stored at 5 for up to 9 days. The decline of O2 partial pressure of the packaged headspace and hue angle values were similar in both films. However, the CO2 partial pressure of the packaged headspace and the electrical conductivity were substantially higher in PP packaged samples than that in PE. Off-odor scores were also higher in PP film packaged samples compared to that of PE. CA + E and CA + AS treatments showed lower off-odor scale in both films. Although, visual quality scores showed similar trends at the beginning of storage, CA + E and CA + AS treated samples exhibited better quality on day 7. Samples washed in Cl showed lower microbial count numbers on washing day. However, CA + E treatment exhibited either the lowest or equivalent count numbers in both total aerobic counts and coliforms count to that of Cl until the end of storage. Considering environmental safety, our results suggest that CA + E treatment could be a useful replacement for Cl for the washing of microgreens and PE film would provide more benefits than PP for packaging microgreens.

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Section: Resultssupporting

confidence: 64%

Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films

Chandra

Kim

2012

Hortic. Environ. Biotechnol.

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“…We have shown that optimum visual quality at day 18 of storage is achieved with CO 2 concentrations between 15% and 20%. It is not uncommon to find O 2 and CO 2 levels in commercial packages of lettuce of <0.5% and 5-30%, respectively, which are lower and higher, respectively, than recommended (Cameron, Talasila, & Joles, 1995;LopezGalvez, Peiser, Nie, & Cantwell, 1997;Rudi, Flateland, Hanssen, Bengtsson, & Nissen, 2002;Toivonen & DeEll, 2002). While visual quality may be assured by the use of low O 2 levels, it is important to ensure that off flavours or odour do not occur as a result of fermentation.…”

Section: Discussionmentioning

confidence: 99%

Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce

McKellar

Odumeru

Zhou

et al. 2004

Food Research International

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“…However, this process takes a longer period of time to reach gas equilibrium steady-state. According to Cameron et al (1995), they demonstrated that it can take 2 to 3 weeks to attain a steady-state at low temperatures depending on produce respiration rate and the available gaseous space within the package. If produce respiration rate and film Pasive PP 11-13 kPa 5.5-6 kPa 0 14 days Aguayo et al 2004 8-9.5 kPa 10.5-11.5 kPa 5 Active PP 7-10.5 kPa 7-9 kPa 0 7-10.5 kPa 7-9 kPa 5 permeability characteristics correlates properly, the desired atmosphere can develop within the hermetic package via the uptake of oxygen and production of carbon dioxide as an end product of respiration.…”

Section: Map Of Fruit and Vegetablesmentioning

confidence: 99%

Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review

Caleb

Opara

Witthuhn

2011

Food Bioprocess Technol

197

127

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Ongoing global drive for a healthier diet has led to a rise in demand for convenient and fresh food produce, with high nutritional value and free of additives. Minimally fresh processed fruits and vegetables, satisfies the consumers' perception of a high nutritional quality and convenience produce. Minimally processed fruit and vegetables are susceptible to increased deterioration in quality and microbial infestation due to increase in endogenous enzymatic processes and respiration rate. Modified atmosphere packaging (MAP) technology offers the possibility to retard produce respiration rate and extend the shelf life of fresh produce. However, it is important to correlate the permeability properties of the packing films with the respiration rate of the produce, in order to avoid anaerobic conditions which could lead into fermentation of produce and accumulation of ethanol. Hence, mathematical prediction modelling is now widely applied in the design and development of effective MAP technology in both whole and minimally processed fresh produce. With increasing global interest in postharvest handling and nutrition value of pomegranate, MAP of minimally processed pomegranate arils offers additional innovative tool for optimal use and value addition, including the utilization of lowergrade fruit with superficial peel defects such as; cracks, splits, and sunburnt. This review paper highlights the current status and applications of modified atmosphere packaging in whole fruit and minimally processed pomegranate arils and identifies future prospects.

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Predicting Film Permeability Needs for Modified-atmosphere Packaging of Lightly Processed Fruits and Vegetables

Cited by 135 publications

References 38 publications

Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films

Changes in microbial population and quality of microgreens treated with different sanitizers and packaging films

Influence of a commercial warm chlorinated water treatment and packaging on the shelf-life of ready-to-use lettuce

Modified Atmosphere Packaging of Pomegranate Fruit and Arils: A Review

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