Changes in Quality of Broccoli Stored under Modified Atmosphere  Packaging in Polymeric Films

Kumar, Rakesh; Singh, Gurjinder

doi:10.20546/ijcmas.2017.607.114

Cited by 3 publications

(6 citation statements)

References 22 publications

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“…Chlorophyll degradation and higher respiration rate at higher temperatures might have resulted in loss of sensory quality. Kumar and Singh (2017) have also reported that sensory quality of control broccoli florets decreased 2.19and 8.46 to 1.95, respectively under ambient conditions. However, the overall sensory scores were found best in packed cabbage (SPNF-RP) with slight decrease in overall acceptability score (8.46 to 5.92).…”

Section: Resultsmentioning

confidence: 78%

“…Singh et al (2018) have also reported an increase in PLW with the advancement of storage period of broccoli florets under MAP storage after 49 days of storage (3°C). Kumar and Singh (2017) have also reported that weight loss of broccoli florets was significantly higher in control samples than the samples packed in LDPE packaging and stored at 15 ºC for 10 days.…”

Section: Resultsmentioning

confidence: 83%

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Effect of MAP on shelf-life of broccoli and cabbage grown under natural farming

2021

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An experiment was conducted to study the effect of modified atmosphere packaging (MAP) and storage conditions on the shelf-life and quality of broccoli and cabbage during 2019-20. For MAP, freshly harvested produce was packed in LDPE pouches (25.4 μm and 10 pin holes/100 cm2 area) was kept under ambient (17±2 C, RH 40-60%) and low temperature conditions (5±2oC, RH 90-95%) and shelf-life comparison was done on the basis of physiological loss in weight (PLW) at every alternate day up to 28 (broccoli) and 34 days (cabbage). Results revealed that broccoli and cabbage packed in perforated LDPE pouches and stored under low temperature storage retained higher sensory acceptability for 14-20 days with record extended shelf-life for market purpose up to 18 and 22 days, respectively with minimum PLW (<10%). Both broccoli and cabbage grown under SPNF system contained a good amount of total sugars (4.40, 6.59%), reducing sugars (2.53, 5.34%), ash (8.80, 1.28%) and ascorbic acid (86.20, 45.40 mg/100g), respectively.

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 83%

Effect of MAP on shelf-life of broccoli and cabbage grown under natural farming

2021

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“…Ascorbic acid content (AAC) of 1 g samples was determined by using the chemical method of 2,6‐ di‐chlorophenol/indophenol titration (Kumar & Singh, 2017). Results were expressed in mg of ascorbic acid per 100 g of fresh sample using the equation given below,

\begin{matrix} left Ascorbic acid ()(, \frac{mg}{100 g}) = ()(, \frac{Weight of sample extract (0.5 mg) \times Vol of dye used (ml) \times Vol of acid used (ml)}{Vol of standard solution (ml) \times Vol of extract (ml) \times Sample weight (normalg)}) . \end{matrix}

…”

Section: Methodsmentioning

confidence: 99%

“…Results were expressed in mg of ascorbic acid per 100 g of fresh sample using the equation given below, Total chlorophyll content. Total chlorophyll content (TCC) of 1 g samples was quantified using the method reported by (Kumar & Singh, 2017) and absorbance values were measured against at two wavelengths of 663 and 645 nm using a UV-Vis spectrophotometer (UV-2601 UV/VIS Double Beam). The absorbance values were expressed as mg/100 g fresh sample on the basis of the following equations:…”

Section: Biochemical Attributesmentioning

confidence: 99%

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Potential of low‐dose aqueous ozone treatment and packaging to extend quality and shelf‐life of green pea pods under cold storage

Kaur

Devgan

et al. 2021

Food Processing Preservation

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Green pea (Pisum Sativum L.), a highly cultivated and popular vegetable in India, belongs to the leguminosae family. It is a rich source of vitamin B 9 , vitamin C, and vitamin K, as well as protein, carbohydrates, and minerals (Kaur et al., 2020). Green pea is a non-climacteric, highly respiring, and perishable product with limited shelf life of 4-5 days under ambient conditions (12 ± 5°C and 72% ± 5% RH).Current marketing practices involve on-farm packaging of green pea pods in jute/leno bags and transport to local wholesale market for

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Effect of CoolBot cold storage and modified atmosphere packaging on the shelf life and postharvest quality of collards

Kathambi¹,

Ambuko²,

Hutchinson³

et al. 2022

AJFAND

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Collard (Brassica oleracea var.acephala L.) is a nutritious leafy vegetable that is widely cultivated and consumed in Kenya. However, collard is highly perishable with a shelf life of one to two days at ambient conditions, which limits its consumption. Exploring storage options and packaging methods that can extend the shelf life of collards, can avert quantity and quality losses of the vegetable. This will ensure sustained income to producers and continued vegetable supply to consumers. The study aimed to evaluate the effectiveness of CoolBotTM Technology and Modified Atmosphere Packaging (MAP) as options to preserve quality and extend the shelf life of collards. Two experiments were conducted at Kabete and Juja sub-counties using freshly harvested collards from the University of Nairobi Kabete farm. In each experiment, homogenous batch of freshly harvested collards were first divided into four batches. The vegetable batches were then subjected to two storage options (CoolBotTM cold room; 5±2 °C, 75±20% RH, and ambient conditions; 25±10 °C, 50±15% RH), which were further split into two packaging treatments (packaged using Xtend® MAP, and unpackaged). The experimental layout was a 2 by 2 factorial arranged in a completely randomized design with three replications. Measurements were performed daily to determine cumulative weight loss, yellowing, wilting and color changes. Biochemical assay was also performed to determine the changes in vitamin C and beta-carotene content. Results show that CoolBotTM cold storage extended the shelf life of collards by 6 days without MAP and 13 days with MAP, in comparison to collards stored at ambient conditions. The slow rate of deterioration under CoolBotTM storage (with or without MAP) was evidenced by delayed yellowing, wilting, and reduced weight loss compared to ambient conditions, in the two experimental sites. The loss in vitamin C content was significantly higher (p ≤ 0.05) in collards under ambient conditions than those under CoolBotTM storage. In ambient conditions, unpackaged collards lost 77.7% of their vitamin C content while the packaged collards lost 57.7% by end of shelf life (day four). In CoolBotTM storage, packaged collards lost 18.4% whereas the unpackaged lost 26.3% of their initial vitamin C content. In CoolBotTM storage, packaged collards lost 26.2% while the unpackaged lost 44.1% of their initial Vitamin C by day seven. These results demonstrate a synergistic effect of CoolBotTM cold storage and MAP in preserving quality and extending the shelf life of collards. Key words: CoolBot Technology, Xtend, Collards, Postharvest Quality, Shelf life

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Changes in Quality of Broccoli Stored under Modified Atmosphere Packaging in Polymeric Films

Cited by 3 publications

References 22 publications

Effect of MAP on shelf-life of broccoli and cabbage grown under natural farming

Effect of MAP on shelf-life of broccoli and cabbage grown under natural farming

Potential of low‐dose aqueous ozone treatment and packaging to extend quality and shelf‐life of green pea pods under cold storage

Effect of CoolBot cold storage and modified atmosphere packaging on the shelf life and postharvest quality of collards

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