Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review

Bovi, Graziele G.; Caleb, Oluwafemi J.; Linke, Manfred; Rauh, Cornelia; Mahajan, Pramod V.

doi:10.1016/j.biosystemseng.2016.07.013

Cited by 84 publications

(44 citation statements)

References 56 publications

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“…The increased interest in condensation regulation is due to the fact that improper condensation control could result in very high or low humidity inside the package, which leads to decrease in product quality and reduced shelf life. In the case of high humidity, there is a risk of in‐package condensation, leading to promotion of spoilage microorganism growth, while, in the case of lower humidities excessive mass loss, leading to defects in external appearance, such as wilting and shrivelling . Thus, it is clear that condensation regulation is extremely important to further extend shelf life of fresh produce and it plays an important role in reducing food waste and food loss.…”

Section: Introductionmentioning

confidence: 99%

“…In the case of high humidity, there is a risk of in-package condensation, leading to promotion of spoilage microorganism growth, while, in the case of lower humidities excessive mass loss, leading to defects in external appearance, such as wilting and shrivelling. 19 Thus, it is clear that condensation regulation is extremely important to further extend shelf life of fresh produce and it plays an important role in reducing food waste and food loss. This has led to a paradigm shift from research focusing on MAP to integrated modified atmosphere and humidity packaging (MAHP) systems (Table 2).…”

Section: Introductionmentioning

confidence: 99%

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Condensation regulation of packaged strawberries under fluctuating storage temperature

et al. 2019

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Disruption in cold chain during distribution and retail could have a significant impact on in‐package condensation of optimally designed packaged fresh produce. The aim of this work was to regulate in‐package condensation and evaluate the performance of different packaging design systems for strawberries under fluctuating temperatures (between 10°C and 20°C) for 5 days. The design included the use of condensation control strategies, namely, enhanced permeable films (NatureFlex and Xtend) and FruitPad of different fructose content (0%, 20%, 30%, 35%, and 40%). Package performance was evaluated in terms of headspace gas composition, mass loss, condensation, physico‐chemical changes, and visual and ortho‐nasal quality evaluation. Percentage mass loss of packaged strawberries ranged from 0.6% to 4% and was 33% for unpackaged. Results also showed that compared with the control sample, both strategies (enhanced permeable films and FruitPads) were effective in reducing condensation. In addition, transpirational water loss, results of the water absorbed by the FruitPads and transferred through the films were used to understand the packaging design needs under fluctuating temperature.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Condensation regulation of packaged strawberries under fluctuating storage temperature

et al. 2019

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“…For the proper design of the MAP system, different mathematical models have been developed to represent the processes of respiration, transpiration and ethylene production for a variety of horticultural products [14,44,45]. In these models, it is intended to represent the rates of O 2 consumption and CO 2 , ethylene and water vapor generation from the product as a function of the storage temperature, the concentration of these gases in the packaging headspace and the weight of the packaged product.…”

Section: Dynamics Of a Map Systemmentioning

confidence: 99%

“…The transpiration and water loss can be considered as a consequence of the heat transferred to and from the product and the vapor pressure difference between the product and the surrounding atmosphere [41,46,61,62]. When the vapor pressure in the atmosphere is less than the vapor pressure in the product, it could be considered that both processes will contribute to transpiration [44]. When the vapor pressures become equal, transpiration only will be seen as a consequence of the heat exchange to and from the product.…”

Section: Transpiration Ratementioning

confidence: 99%

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Castellanos¹,

Herrera²

2017

Postharvest Handling

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Modified atmosphere packaging (MAP) is a useful preservation system that allows to significantly increase the shelf life of fruits and vegetables. The MAP results of changing the composition of the atmosphere in the packaging headspace due to the dynamic interaction between the metabolic processes of the packaged product on the one hand, in which O 2 is consumed and another gases such as CO 2 and water vapor are generated, and on the other hand, by transferring all of these gases through the package. The aim of the system is to balance these two processes in such a way that constant levels of these different gases are reached in the packaging headspace and that these equilibrium levels are as favorable as possible to preserve the product. This chapter describes design strategies to obtain a satisfactory gas transfer capacity in the MAP system through the configuration of several related variables such as the type of packing material, its thickness, the transfer surface area and the required number and diameter of perforations. For this, the necessary steps are proposed to estimate the appropriate transfer capacity according to the equilibrium gas concentrations desired to longer preserve the product by using the mass balance equations of the MAP system.

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“…The excessive transpiration negatively influences the storage quality and duration of fresh vegetables. If not to control the process of transpiration, water evaporation results in mass losses and even in formation of condensate within a package [5].…”

Section: Introductionmentioning

confidence: 99%

Study of Mass Losses of Cauliflower at Storage Depending on a Packing Way

Pusik

Vlasovets

et al. 2019

EUREKA: Life Sciences

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Tissues of fresh vegetables are characterized by the high quantity of moisture (80…96 %), active metabolism, low resistance to mechanical lesions, are spoiled fast. Metabolism in cells of tissues, so mass losses, depends on the content of water and dry substances. It is impossible to manage abiotic factors under conditions of open soil. So, there appears a necessity to study the influence of abiotic factors on the process of mass decrease at cauliflower storage that gives a possibility to prognosticate its mass losses and aptitude to storage. The aim of the study was to analyze the influence of weather conditions of the vegetation period of cauliflower, volume, specific mass and porosity of heads and packing methods on the intensity of natural mass losses of cauliflower at storage. The research gives a possibility to decrease natural losses of cauliflower heads and to prolong the storage duration of it. Cauliflower mass losses at the expanse of water evaporation depend on weather conditions of the vegetation period of the plant. It has been established, that there is a middle force reverse connection with the coefficient correlation r=-0,465 between the intensity of water evaporation at cauliflower heads storage and GTC, middle force connection with the coefficient correlation r= 0,437with the average day temperature, and strong reverse connection r=-0,776 with the relative air humidity. There was elaborated the regression equation that gives an understanding about mass losses of cauliflower heads, packed in PF, at the expanse of water evaporation. The intensity of water evaporation of cauliflower at storage depends on package method. At packing in a stretch-film (SF), the intensity of moisture decrease, % a day, was the least, equal to 0,30-0,31. The ratio between moisture losses to ones of dry substances was 0,45-0,68. At packing in a performed stretch-film (PSF), the intensity of moisture decrease, % a day, was higher a little-0,37-0,43. The more storage duration of cauliflower of late ripeness was provided by individual packing of heads in a polyethylene stretch-film. This packing type provided less total natural losses of products: in Skywoker F 1-6,0 %, in Kasper F 1 and Santamaria F 1-6,3 %. Natural losses for a day in variants with using a stretch-film were within 0,05-0,06 % depending on hybrid.

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Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review

Cited by 84 publications

References 56 publications

Condensation regulation of packaged strawberries under fluctuating storage temperature

Condensation regulation of packaged strawberries under fluctuating storage temperature

Modified Atmosphere Packaging: Design and Optimization Strategies for Fresh Produce

Study of Mass Losses of Cauliflower at Storage Depending on a Packing Way

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