Use of passive and active modified atmosphere packaging to prolong the postharvest life of three varieties of apricot ( Prunus armeniaca , L.)

Pretel, M.T.; Souty, M.; Romojaro, F.

doi:10.1007/s002170050022

Cited by 31 publications

(21 citation statements)

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“…A limited amount of air space leads to increase in resistance to gas diffusion. The evaluation of these gases (O 2 , CO 2 and C 2 H 4 ) by three varieties of apricots stored at 10 C under four plastic films of different permeabilities has been studied (Pretel, Souty, & Romojaro, 2000). Respiration rate of mushroom under air has been studied with apparent activation energy of 43.4 kJ/mol between 10 and 20 C (Varoquaux, Gouble, Barron, & Yildiz, 1999).…”

Section: Modified Atmosphere Packaging (Map)mentioning

confidence: 99%

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

2010

LWT - Food Science and Technology

436

246

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a b s t r a c tFresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, ''ready-to-use'' vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO 2 , and N 2 , are most often used in MAP. The recommended percentage of O 2 in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control.

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Section: Modified Atmosphere Packaging (Map)mentioning

confidence: 99%

Modified atmosphere packaging of fresh produce: Current status and future needs

Sandhya

2010

LWT - Food Science and Technology

436

246

View full text Add to dashboard Cite

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“…However, SM (silicon membrane) window PET jars and PE bags showed significantly (P < 0.05) higher equilibrated gas compositions within the packages which was in the range of about 11-14 kPa O 2 +6-9 kPa CO 2 storage (Fig. 1b), which may be related to the rise in fermentative metabolism resulted in buildup of ethanol (Pretel et al, 2000). Minimal processing operations like peeling and cutting increase the respiration rate (RR) in fresh-cut produces, which may go maximum up to 7-fold high compared with the same fresh whole produce (Rivera-Lopez et al, 2005).…”

Section: Head Space Gas Compositionsmentioning

confidence: 88%

“…(Pretel et al, 2000;Soliva-Fortuny et al, 2004;Oms-Oliu et al, 2007;Soliva-Fortuny et al, 2007) under practical handling conditions but as per our knowledge, there is no published report on developing post-harvest technology of jackfruit bulbs by minimal processing and maintenance of MA conditions. Therefore, the present study was undertaken to investigate the effectiveness of minimal processing treatments with different MAP techniques on the physiological responses in terms of in-package atmosphere, respiration rate, ethylene production, electrolyte leakage, firmness, color and ripening index of fresh-cut jackfruit bulbs.…”

Section: Introductionmentioning

confidence: 87%

Use of modified atmosphere packaging to extend shelf-life of minimally processed jackfruit (Artocarpus heterophyllus L.) bulbs

Saxena

Bawa

Raju

2008

Journal of Food Engineering

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“…Studies include on the one hand, bamboo shoots harvested and already exhibiting browning, and on the other hand, in shoots freshly peeled and sliced in the laboratory (Meir, PhilosophHadas, & Michaeli, 1995). MAP inhibited the respiration rate and lowered the ethene output (Pretel, Souty, & Rromojaro, 2000). It also inhibited the polyphenol oxidase (PPO) and peroxidase (POD) activity and ethanol contents in fruit (Jiang, Tian, Xu, Wang, & Fan, 2002).…”

Section: Introductionmentioning

confidence: 97%