A study on quality loss of minimally processed grapes as affected by film packaging

Development and evaluation of Modified Atmosphere (MA) packages<br>employing lamination technique for Royal Delicious apple

“…With the objective of meeting MAP requirements for apple, BOPP and PVC films were selected considering gas permeability, water vapor transmission rate, sealing reliability, clarity, strength, and durability (Kader et al, 1989;Del Nobile et al, 2009). The gas transmission rates (GTR) of the films were determined employing equal pressure method (Mangaraj et al, 2009).…”

Minimally Processed Food: Packaging for Quality Preservation

“…The effects of headspace packaging conditions (passive MAP) for retaining the quality of grape are well known in the literature (Artés-Hernandez et al 2006;Kou et al 2007;Del Nobile et al 2008b, 2009a. In various scientific researches, table grapes were packaged in several plastic nonperforated and perforated films, especially based on polyethylene and polypropylene, giving rise to a wide range of modified headspace gas concentrations, depending on the respiration rate of the grape cultivar and on the mass transport properties of the selected polymeric film (Martìnez-Romero et al 2003).…”

“…In various scientific researches, table grapes were packaged in several plastic nonperforated and perforated films, especially based on polyethylene and polypropylene, giving rise to a wide range of modified headspace gas concentrations, depending on the respiration rate of the grape cultivar and on the mass transport properties of the selected polymeric film (Martìnez-Romero et al 2003). Films with lower gas permeance generate a lower headspace oxygen concentration and a higher headspace carbon dioxide concentration, which in turn allow reducing the respiratory activity of the product and, consequently, the senescence level, with a positive effect on the visual quality (Del Nobile et al 2009a). For example, Fig.…”

“…For example, Fig. 7.2 shows the values of the visual quality recorded on table grape packaged in five different films, three biodegradable films (F1, thickness 100 μm; F2, thickness 50 μm; F3, thickness 35 μm), an oriented polypropylene film (OPP, thickness 20 μm), and a multilayer film obtained by laminating a nylon layer with a polyolefin-based film (NP, thickness 95 μm) (Del Nobile et al 2009a). To quantitatively determine the influence of film permeability on grape sensory decay, a first-order-type equation was fitted to the preceding data: …”

“…A low O 2 level (0.5-2 %) or an excess of CO 2 concentration, combined with temperature fluctuations, may result in off-odors (volatile compounds containing sulfur) that make the product unmarketable (Forney and Rij 1991;Makhlouf et al 1989). Consequently, the choice of film mass transport properties is a key factor in obtaining the optimal atmospheric modification and in avoiding extremely low levels of O 2 or high levels of CO 2 (Conte et al 2008Del Nobile et al 2009a). Depending on the interactions between the respiratory activity of the packaged produce and gas transfer through the polymeric matrix, different headspace conditions can be achieved in the package, thus exerting different effects on the product.…”