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Sonawane AD, Pathak N, Weltzien C, Mahajan P. Ethylene permeance through perforated packaging film: Modelling and effect of air velocity, temperature, film thickness and perforation diameter. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Kaur P, Kaur K, Devgan K, Kumar M, Sandhu K, Kaur A. Potential of low‐dose aqueous ozone treatment and packaging to extend quality and shelf‐life of green pea pods under cold storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16165] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Preetinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Kulwinder Kaur
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Kirandeep Devgan
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Mahesh Kumar
- Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India
| | - Kanchan Sandhu
- Department of Food and Nutrition Punjab Agricultural University Ludhiana India
| | - Amrit Kaur
- Department of Math Stat and Physics Punjab Agricultural University Ludhiana India
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Zhao Q, Jin M, Guo L, Pei H, Nan Y, Rao J. Modified atmosphere packaging and 1-methylcyclopropene alleviate chilling injury of ‘Youhou’ sweet persimmon during cold storage. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100479] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Alsawmahi ON, Al-Juhaimi FY, Alhamdan AM, Ghafoor K, Mohamed Ahmed IA, Hassan BH, Ehmed KA, Abdelkarim D, Younis M, Alashmawe N, Adiamo OQ. Enzyme activity, sugar composition, microbial growth and texture of fresh Barhi dates as affected by modified atmosphere packaging. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4492-4504. [PMID: 30333646 PMCID: PMC6170349 DOI: 10.1007/s13197-018-3378-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2018] [Accepted: 08/07/2018] [Indexed: 11/26/2022]
Abstract
The effects of modified atmosphere packaging (MAP) on various physicochemical quality attributes of fresh Barhi dates at the Khalal (yellow) stage were studied. Polypropylene (PP) and polyethylene (PE) plastic with varied perforation sizes (0, 50, 100 and 150 µm) were evaluated for storage of date fruits at temperatures of 1, 5, 15 and 25 °C up to 45 days. MAP showed significant effects on fruit quality. PP date packages perforated with 150-µm perforations and stored at 5 °C had the lowest acidity and microbial load. Dates packed in PE exhibited higher pectin methylesterase (PME) and polyphenol oxidase (PPO) activities than dates packed in PP. Dates stored in nonperforated packages had the highest PME, PPO and invertase activities. The maximum fructose and glucose contents were observed in PP-packaged dates stored at 15 °C. Analysis of the interactions of several MAP variables revealed temperature as the major variable controlling the quality of dates. The findings showed that MAP can be effectively employed to preserve the quality and improve the shelf life of Barhi dates using PP with 150-µm perforations as the packaging material during storage for 2 weeks at 5 °C.
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Affiliation(s)
- Omer N. Alsawmahi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
- Department of Food and Fish Technology, Faculty of Environmental Sciences and Marine Biology, Hadhramout University, Mukalla, Hadhramout Yemen
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Abdullah M. Alhamdan
- Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Bakri H. Hassan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Kheled A. Ehmed
- Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Diaeldin Abdelkarim
- Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Mahmoud Younis
- Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Nasser Alashmawe
- Chair of Dates Industry and Technology, Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
| | - Oladipupo Q. Adiamo
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia
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Collado E, Venzke Klug T, Martínez-Sánchez A, Artés-Hernandez F, Aguayo E, Artés F, Fernández JA, Gómez PA. Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:4370-4378. [PMID: 28671335 DOI: 10.1002/jsfa.8513] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Revised: 06/16/2017] [Accepted: 06/25/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Appropriate sanitation is a priority for extending the shelf life and promoting the consumption of immature pea seeds, as processing accelerates quality deterioration and microbial growth. RESULTS The combined effect of disinfection with acidified sodium chlorite (ASC) or sodium hypochlorite (SH) and packaging under a passive modified atmosphere (MAP) at 1 or 4 °C on quality was analysed. After 14 days, greenness and vitamin C had decreased, especially in the SH-disinfected samples. Total phenols and antioxidant capacity were not affected by disinfection. Proteins levels fell by around 27%, regardless of the sanitizer and storage temperature. Compared with the initial microbial load, samples stored at 1 °C showed an increase of 1 log CFU g-1 in psychrophiles when treated with SH, whereas no increase of note occurred with ASC. In general, microbial counts were always below 3 log CFU g-1 for all the treatments. CONCLUSION Immature pea seeds could be stored for 14 days at 1-4 °C under MAP with only minor quality changes. Disinfection with ASC resulted in better sensory quality, higher content of vitamin C and lower psychrophile counts. More research is needed to analyse the effect of these treatments on other quality parameters. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Elena Collado
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
| | - Tâmmila Venzke Klug
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Ascensión Martínez-Sánchez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Francisco Artés-Hernandez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Encarna Aguayo
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Francisco Artés
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Food Engineering, Postharvest and Refrigeration Group, UPCT, Cartagena, Murcia, Spain
| | - Juan A Fernández
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
- Department of Horticulture, UPCT, Cartagena, Murcia, Spain
| | - Perla A Gómez
- Institute of Plant Biotechnology (IBV), Universidad Politécnica de Cartagena (UPCT), Cartagena, Murcia, Spain
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