Some Biological and Physical Principles Underlying Modified Atmosphere Packaging

Solomos, Theophanes

doi:10.1007/978-1-4615-2393-2_5

Cited by 20 publications

(14 citation statements)

References 55 publications

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“…Low-O 2 and high-CO 2 condition can decrease fruit surface browning. This reduction in the browning is associated with some physiological effects such as a decrease in respiration rates and a delay in the climacteric onset of the rise in ethylene (Solomos, 1997).…”

Section: Browning Indexmentioning

confidence: 99%

Effect of nano‐ZnO‐coated active packaging on quality of fresh‐cut ‘Fuji’ apple

Jiang

et al. 2011

Int J of Food Sci Tech

136

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A novel nanopackaging was synthesised by coating polyvinyl chloride (PVC) film with nano-ZnO powder, and its effects on the preservation quality of fresh-cut 'Fuji' apple were investigated at 4°C for 12 days. Compared with the control (PVC film), nanopackaging significantly reduced the fruit decay rate (P < 0.05), as well as decreased the accumulation of malondialdehyde (MDA) from 74.9 nmol g )1 in the control to 53.9 nmol g )1 in the nanopackaging. Cutting caused an increase in ethylene level, suggesting wound-induced ethylene production, which was suppressed in nanopackaging. Both the polyphenoloxidase and pyrogallol peroxidase activities were decreased in nanopackaging fruit. The initial appearance of apple slices was retained, and the browning index was prevented in nanopackaging samples, which was only 23.9, much lower than the control of 31.7 on day 12. These results indicated that nano-ZnO active packaging could be a viable alternative to common technologies for improving the shelf-life properties of 'Fuji' apples as a fresh-cut product.

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Section: Browning Indexmentioning

confidence: 99%

Effect of nano‐ZnO‐coated active packaging on quality of fresh‐cut ‘Fuji’ apple

Jiang

et al. 2011

Int J of Food Sci Tech

136

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“…No significant differences in mesophiles and psychrotrophs between the asparagus packaged in PVC and P-Plus film were observed (Table 4). Several studies show that MAP improves the quality of vegetable products (Solomos 1994). However, the effect of MAP on aerobic mesophilic bacteria is variable.…”

Section: Food Microbiology and Safetymentioning

confidence: 99%

“…Peeling removes the outer portion of the stalk to get rid of external defects or excessive fibrousness, which would make asparagus less edible (Sanchez and others 1994). While improving the appearance of the spear, peeling also causes a cellular integrity loss that can increase the respiration rate, water losses, and possibly create favorable conditions for microbial growth (Solomos 1994). Therefore, when dealing with peeled asparagus, it is necessary to increase the sanitary precautions during the preparation and packaging stages to avoid microbial contamination.…”

Section: Introductionmentioning

confidence: 99%

Influence of Washing and Packaging on the Sensory and Microbiological Quality of Fresh Peeled White Asparagus

Simón

Gonzólez-Fandos

Obar

2004

Journal of Food Science

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We evaluate the microbiological quality and physicochemical and sensorial characteristics of white asparagus washed with and without chlorine and packaged in 2 different types of film (perforated polyvinyl chloride [PVC] and P-Plus 160) when stored at 4°C for up 15 d. Dehydration was the main cause of quality losses. Asparagus packaged in P-Plus maintained their fresh appearance better than those packaged in perforated PVC. The total sugar and ascorbic acid content decreased about 9% and 41% after 15 d, respectively. Peeled white asparagus packaged in perforated PVC or P-Plus kept a reasonable sensorial quality after storage at 4°C for 15 d, although mesophile and psycrotroph counts of about 9 log CFU/g were reached in asparagus washed with water. The effect of washing and type of film on different microbial groups is discussed.

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“…The major factors that affect fresh-cut fruit quality include cultivar (Kim, Smith, & Lee, 1993;Romig, 1995), pre-harvest growth and cultural practices (Romig, 1995), harvest maturity (Gorny, Hess-Pierce, & Kader, 1998), physiological status of the raw product (Brecht, 1995), post-harvest handling and storage (Watada, Ko, & Minott, 1996), processing technique (Bolin, Stafford, King, & Huxsoll, 1977;Saltveit, 1997;Wright & Kader, 1997), sanitation (Hurst, 1995), packaging (Cameron, Talasila, & Joles, 1995;Solomos, 1994) and temperature management during shipping, handling and marketing (Brecht, 1999). Factors controlling the shelf life of minimally processed (MP) fruits are a result of a complex process concerning a number of physico-chemical and biochemical modifications that mainly affect flavour, colour and texture (Mencarelli & Massantini, 1994).…”

Section: Introductionmentioning

confidence: 99%