The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries

Nielsen, Tim; Leufvén, Anders

doi:10.1016/j.foodchem.2007.09.025

Cited by 84 publications

(52 citation statements)

References 19 publications

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“…Similar decreasing of reducing sugar and total sugars observed in all treatments and control units of strawberries until the end of shelf life of fruits (Cordenunsi, 2003;Nielsen and Leufven, 2008).…”

Section: Resultssupporting

confidence: 73%

Effect of Sulphur Dioxide Pads on Enhancement of Shelf Life of Strawberry (Fragaria ananassa) under Ambient Condition

Hakimi¹,

Sreenivas²,

Shankarappa³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Resultssupporting

confidence: 73%

Effect of Sulphur Dioxide Pads on Enhancement of Shelf Life of Strawberry (Fragaria ananassa) under Ambient Condition

Hakimi¹,

Sreenivas²,

Shankarappa³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…The levels of carbon dioxide inside the packaging of F4 were lowest in days 7, and therefore, CO2 could not show the inhibiting effect on mould growth (see headspace gas concentration section). 34 Except for the F4 group, it is possible that active package -especially silica gel sachet -of the F2 and F3 group lower the relative humidity of the samples, resulting in low water activity that the moulds were not able to grow. 34 At the end of the storage, the control (F1) group of strawberries had the highest (11%) decay incidence (infected) by moulds (data not shown).…”

Section: Visible Mould Growthmentioning

confidence: 99%

“…34 Except for the F4 group, it is possible that active package -especially silica gel sachet -of the F2 and F3 group lower the relative humidity of the samples, resulting in low water activity that the moulds were not able to grow. 34 At the end of the storage, the control (F1) group of strawberries had the highest (11%) decay incidence (infected) by moulds (data not shown). After day 14, high CO2 levels (>25%) may have inhibited the mould growth, but there were still mould trace on the strawberry surface, and therefore, we accepted these strawberries as an infected fruit.…”

Section: Visible Mould Growthmentioning

confidence: 99%

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Aday

Caner

2010

Packag Technol Sci

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Fresh strawberries are highly perishable because of their high respiration rates. Three alternative packaging approaches were investigated to maintain the high quality and to extend the shelf life of strawberries. These were active packaging using chlorine dioxide (ClO2) and ethylene-moisture sachets. The quality properties of four groups of samples were measured over 3 weeks at 4°C. The groups were: control, active packaging without ClO2 treatment, active packaging with low-dose (5 ppm) ClO2 treatment and active packaging with high-dose (10 ppm) ClO2 treatment. Measured properties were weight loss, gas concentration, pH, titratable acidity (TA), soluble solids content, texture profile and colour. Active packaging with low-dose (5 ppm) ClO2 treatment was found to be the most effective for TA retention and for maintaining (L) brightness values. The control group showed the largest total soluble solids reduction from 7.60 to 6.57. Active packaging without ClO2 treatment showed the lowest weight loss (0.33%), while the control group showed the highest (1.86%) at the end of the storage.Active packaging with high-dose ClO2 treatment showed the highest preference value in global appearance, colour and firmness properties. The low-and high-dose active packaging groups had greater firmness, gumminess and chewiness than that of all other treatments. The results from this study showed that active packaging treatment with ClO2 and the ethylene-moisture sachets had a beneficial effect on the quality of strawberries and could be used commercially.

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“…However, the decay rate was the highest in the control group at 3 days room temperature storage cold sto- (Figure 4). High carbon dioxide levels may have inhibited decay by Nielsen and Leufven [18]. At the point of 2 days in room temperature, it occurred fungal decay on control and CO 2 + MA.…”

Section: Sensory Qualitymentioning

confidence: 96%

Effects of Carbon Dioxide Treatment and Modified Atmosphere Packaging on the Quality of Long Distance Transporting “Maehyang” Strawberry

Choi¹,

Bae²,

Lee³

et al. 2016

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This study was conducted to investigate the effects of carbon dioxide (CO 2 ) and modified atmosphere (MA) packaging on the quality of strawberry during long distance transportation. "Maehyang" strawberries (Fragaria x ananassa Duch.) with red color on 70% of the fruit surface were harvested in Gyeongnam province, Korea. The samples were placed in gas-tight chamber with 30% CO 2 concentration for 3 hours at 3˚C. Strawberry samples were then packaged with modified atmosphere-modified humidity (MA/MH) packaging film. Samples treated with CO 2 alone and combined CO 2 with MA packaging were stored for one day at 1˚C, transported for 10 days at 1˚C, and distributed for 3 days at 4˚C. Carbon dioxide alone or combination with MA packaging was effective in maintaining quality of "Maehyang" strawberries. Carbon dioxide treatment significantly increased firmness and reduced softening index and decay rate during 14 day transportation and distribution. Samples treated with CO 2 + MA had higher overall score with low softening index and weight loss after 14 days of transportation and low temperature distribution compared to CO 2 treatment only. The results indicated that a short term application of CO 2 or combination treatment of CO 2 and MA could be good postharvest handling for maintaining freshness of "Maehyang" strawberries during long distance vessel export.

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The effect of modified atmosphere packaging on the quality of Honeoye and Korona strawberries

Cited by 84 publications

References 19 publications

Effect of Sulphur Dioxide Pads on Enhancement of Shelf Life of Strawberry (Fragaria ananassa) under Ambient Condition

Effect of Sulphur Dioxide Pads on Enhancement of Shelf Life of Strawberry (Fragaria ananassa) under Ambient Condition

The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Effects of Carbon Dioxide Treatment and Modified Atmosphere Packaging on the Quality of Long Distance Transporting “Maehyang” Strawberry

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