Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension

Paulsen, Erika; Barrios, Sofía; Lema, Patricia

doi:10.1016/j.fpsl.2019.100407

Cited by 57 publications

(32 citation statements)

References 29 publications

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“…Changes in color, hardness, weight loss, pH, TSS content, and Vc content of cherry tomatoes packaged with AGO/SPEEK films during storage are shown in Figure 7 . Color is the main external quality criteria affecting the marketability [ 4 ]. Figure 7 a demonstrates that the ΔE of cherry tomatoes in different packages shows an increasing trend, and color changes of AGO/SPEEK films packaged are relatively minimal in different periods, probably owing to the reduction of ethylene synthesis influenced by the high content of CO 2 .…”

Section: Resultsmentioning

confidence: 99%

“…This is in good agreement with the gas permeability results of AGO/SPEEK films discussed earlier. Specifically, high loading of AGO leads to enhanced CO 2 /O 2 selective permeability of the film and it is easier to form a high CO 2 and low O 2 gas atmosphere, which thus slows down the accumulation of pigment and the browning process of tissues caused by the aging of cherry tomatoes [ 4 , 21 ].…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, it is very important to reduce decay incidence and extend the postharvest life of cherry tomatoes. Currently, different treatments, such as drying, edible coatings, modified atmosphere packaging, etc., have been applied to maintain the postharvest quality of cherry tomatoes [ 2 , 3 , 4 ]. However, modern consumers’ convenient lifestyle and their demand for minimally processed fruits and vegetables put forward higher requirements for freshness preservation [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Currently, different treatments, such as drying, edible coatings, modified atmosphere packaging, etc., have been applied to maintain the postharvest quality of cherry tomatoes [ 2 , 3 , 4 ]. However, modern consumers’ convenient lifestyle and their demand for minimally processed fruits and vegetables put forward higher requirements for freshness preservation [ 4 ]. Modified atmosphere packaging, as one of the most widely used techniques for fresh produce preservation, has attracted significant research interest for its time-saving convenience and ease of use.…”

Section: Introductionmentioning

confidence: 99%

“…It reduces gas exchange, moisture evaporation, and respiration reaction rates and suppresses physiological disorders of fruits and vegetables [ 5 ]. Existing modified atmosphere packaging usually involves the use of polymer materials, such as polyethylene (PE), polyvinyl chloride (PVC), and polypropylene (PP) [ 4 ]. However, these films have limited gas selectivity or gas permeability, which can no longer meet the requirements for the preservation of cherry tomatoes [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

Cheng

Dong

et al. 2021

Foods

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The shelf life of cherry tomatoes is short so that new and efficient preservation techniques or procedures are required to reduce postharvest losses. This study focused on the development of a sulfonated poly ether ether ketone (SPEEK) film incorporated with amidated graphene oxide (AGO), for the storage of cherry tomatoes in modified atmosphere packaging. The mechanical properties, gas permeability, and moisture permeability were subsequently tested. The evolution of attributes related to shelf life, such as gas composition, physicochemical properties, and sensory properties were also monitored during storage trials. AGO, as an inorganic filler, increases the thermal stability and mechanical properties of SPEEK-based films, while it reduces the water absorption, swelling rate, and moisture permeability. Importantly, all the AGO/SPEEK films exhibited enhanced gas permeability and selective permeability of CO2/O2 relative to the SPEEK film. Moreover, 0.9% (w/w) AGO/SPEEK film showed an enhanced permeability coefficient of CO2, corresponding to an increase of 50.7%. It could further improve the selective coefficient of CO2/O2 to 67.1%. The results of preservation at 8 °C revealed that: 0.9% (w/w) AGO/SPEEK film was significantly effective at maintaining the quality and extending the shelf life of cherry tomatoes from 15 to 30 days, thereby suggesting the potential for applying AGO-incorporated SPEEK films for food packaging materials.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

Cheng

Dong

et al. 2021

Foods

View full text Add to dashboard Cite

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MAP Applications for Respiring Foods

2021

Modified Atmosphere Packaging of Foods

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Effect of moisture‐controlled packaging treatment with acid‐modified expanded vermiculite–calcium chloride on the quality of fresh mushrooms (Agaricus bisporus) during low‐temperature storage

et al. 2021

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BACKGROUND Fresh mushrooms (Agaricus bisporus) are highly perishable and easily lose quality during storage. The packaging system can retard the deterioration of fresh mushrooms. However, water vapor transmission rates of commodity plastic films are lower than the transpiration rate of mushrooms, resulting in increased moisture condensation in the package and perishability of mushrooms due to microbial growth. A possible solution for controlling the humidity level in the package is to use a hygroscopic material. Acid leaching can improve the chemical and physical properties of expanded vermiculite (EV). The aim of this study was to develop a novel hygroscopic agent from acidified expanded vermiculite (AEV) and calcium chloride (CaCl2) that has a high moisture absorption capacity and maintains a powdered form in the packaging system for fresh mushrooms. RESULTS Our findings revealed that leaching EV with hydrochloric acid increased porosity and hydrophilicity. The combination of AEV:CaCl2 at 6:4 (w/w, AEV/CS40) showed the highest moisture adsorption capacity at 1.724 ± 0.03 g water per gram of material. Then, 1.55 g of AEV/CS40 was applied to the mushroom packaging and stored at 4 °C. The results indicated that AEV/CS40 could delay mushroom deterioration in terms of color change, firmness, pH, total soluble solids, and microbial growth. CONCLUSION The study findings indicate that the alternative solid hygroscopic material obtained by combining AEV with CaCl2 has potential for use as a hygroscopic material for preserving the quality of white button mushrooms. © 2021 Society of Chemical Industry.

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Ready-to-eat cherry tomatoes: Passive modified atmosphere packaging conditions for shelf life extension

Cited by 57 publications

References 29 publications

Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

Preparation of an Amidated Graphene Oxide/Sulfonated Poly Ether Ether Ketone (AGO/SPEEK) Modified Atmosphere Packaging for the Storage of Cherry Tomatoes

MAP Applications for Respiring Foods

Effect of moisture‐controlled packaging treatment with acid‐modified expanded vermiculite–calcium chloride on the quality of fresh mushrooms (Agaricus bisporus) during low‐temperature storage

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