The Effect of Controlled‐Atmosphere Storage on the Sensory and Nutritional Quality of Fruits and Vegetables

Weichmann, J.

doi:10.1002/9781118060810.ch3

Cited by 69 publications

(19 citation statements)

References 81 publications

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“…However, in PP films, -carotene of the broccoli florets was more in packages having 0.8 HS as compared to 0.7 HS packages and non perforated samples. This result was in conformation with the earlier reported findings (Weichmann, 1986;Saito and Rai, 2005), that -carotene remains largely unaffected and is generally retained under MAP conditions of low O 2 and high CO 2 . The control samples showed higher values of -carotene content.…”

Section: Effect Of Map On Pigmentssupporting

confidence: 80%

Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films

Kumar¹,

Singh²

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Effect Of Map On Pigmentssupporting

confidence: 80%

Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films

Kumar¹,

Singh²

2017

Int.J.Curr.Microbiol.App.Sci

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“…In conclusion, low L* or high h* angle values at the end of the storage, indicated retention of the initial green colour which may be due to limited dehydration and/or limited chlorophyll degradation which is responsible for the green colour. Retention of the green colour due to limited chlorophyll degradation in fruits and vegetables can also initiated from the elevated CO 2 and/or low O 2 in-package concentrations according to Weichmann (1986). In all cases, the small L* reduction (<14%), and h* retention, throughout the MAP storage indicated retention of the initial green colour of the fresh-cut produce.…”

Section: Colour Evaluationmentioning

confidence: 96%

Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices

Manolopoulou¹,

Lambrinos²,

Xanthopoulos³

2012

JFR

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Fresh-cut green bell peppers (Capsicum annuum L.) were stored in modified atmosphere packaging (MAP) made of impermeable high-density polyethylene film. Two in-packaging atmospheres and storage temperatures (0 o C and 5 o C) were tested. The respiration rate of the unpackaged produce and the in-package gas concentration, mass loss, firmness, skin colour, ascorbic acid and visual quality of the packaged produce were estimated. Cutting, increased respiration rate of the unpackaged produce by 24% compared to the intact produce for the same storage temperature. After 5 days of storage at 5 °C, significant O 2 depletion of the active modified atmosphere was found. Limited mass loss (0.4-0.5% of the initial mass) and firmness degradation were estimated in both storage temperatures due to the beneficial effect of packaging. The hue angle (h*) reduction was limited in all cases and the initial green colour was preserved. Initial ascorbic acid content was preserved at 0 °C, but significantly increased at 5 °C. The visual quality of the packaged produce was assessed by six trained panelists and found that was not significantly changed at 0 °C storage. In conclusion, the tested active MAP maintained the initial quality indices of fresh-cut peppers (cv. Twingo F1) for up to 10 days at 0 °C but not at 5 °C.

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“…Fruits show reduction in respiration with lowering of O 2 in the surrounding atmosphere and at specific reduced level of O 2 there is induction of anaerobic respiration which leads to fast breakdown of sugars and this is named as the Pasteur effect (Kader 1986;Boersig et al 1988). The Pasteur effect has practical importance in the modified atmosphere storage of fruits (Weichmann 1986). Oxygen concentrations must be managed so that aerobic respiration is minimised but anaerobic respiration, which leads to fast breakdown of sugars, is avoided (Kader 1986;Weichmann 1986;Boersig et al 1988;Kubo et al 1996).…”

Section: Oxygen and Carbon Dioxidementioning

confidence: 99%

“…The Pasteur effect has practical importance in the modified atmosphere storage of fruits (Weichmann 1986). Oxygen concentrations must be managed so that aerobic respiration is minimised but anaerobic respiration, which leads to fast breakdown of sugars, is avoided (Kader 1986;Weichmann 1986;Boersig et al 1988;Kubo et al 1996). It was reported by Saltveit (2003) that the optimum level of O 2 concentration needed to maintain the aerobic respiration is not only different for different commodities but it also shifts for a given commodity over a period of time during storage.…”

Section: Oxygen and Carbon Dioxidementioning

confidence: 99%

Role of internal atmosphere on fruit ripening and storability—a review

2011

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Concentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Besides the well-known role of ethylene, gases and volatiles; O 2 , CO 2 , ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O 2 and/or elevated CO 2 , transpirational loss and susceptibility to various physiological disorders. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. Its applicability, specially for the climacteric fruits, at various stages of the supply chain from growers to consumers would assist in reducing postharvest losses not only in quantity but also in quality.

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The Effect of Controlled‐Atmosphere Storage on the Sensory and Nutritional Quality of Fruits and Vegetables

Cited by 69 publications

References 81 publications

Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films

Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films

Active Modified Atmosphere Packaging of Fresh-cut Bell Peppers: Effect on Quality Indices

Role of internal atmosphere on fruit ripening and storability—a review

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