Combined Effect of Packaging Method andTemperature on the Leafy Vegetables Properties

Abstract

This study was conducted to study the effect of modified atmosphere packaging (M.A.P.) on quality of fresh Spinach (Spinacea oleracea L.), Parsley (Petroiselinum hortense), and Dill (Anethum graveolens). These vegetables were packaged in polyethylene pouches. Vegetables were evaluated in three condition included perforated, active modified atmosphere, passive modified atmosphere at different temperature (5ºc, 10ºc, 20ºc, 25ºc).The following factors were determined: vitamin c, chlorophyll, weight loss, total count. Experimental results were shown that storage of parsley in modified atmosphere active was minimum loss weight and maximum chlorophyll retained. Parsley had the most molds in perforated packages maximum residual vitamin content was seen time which parsley was stored in MAP.

Immature pea seeds: effect of storage under modified atmosphere packaging and sanitation with acidified sodium chlorite

“…In our study, vitamin C levels fell during the storage period. This decrease may be associated with the accelerated rate of biochemical changes caused by processing, which can sometimes increase even at low temperatures, and is consistent with previous studies . Most of the vitamin C content was due to DHA (Fig.…”

“…This decrease may be associated with the accelerated rate of biochemical changes caused by processing, which can sometimes increase even at low temperatures, 33 and is consistent with previous studies. 7,31,34,35 Most of the vitamin C content was due to DHA (Fig. 2), perhaps because during processing pea seeds suffer oxidative stress that transforms AA to DHA.…”

Postharvest quality response of broccoli florets to combined application of 1-methylcyclopropene and modified atmosphere packaging

“…MAP is an effective tool for reducing weight loss due to its inhibition of water vapour diffusion and thus it generates a water vapour pressure and higher relative humidity inside the package (Serrano et al 2006, Jia et al 2009). This effect of MAP is also widely used for successful storage of other vegetables such as tomato (Batu and Thompson 1998, Moretti et al 2005, Sabir and Agar 2010, cauliflower (Mekwatanakarn 1999), spinach and parsley (Zenoozian 2011) and dill leaves ).…”

Ascorbic Acid Retention in Fresh-Cut Broccoli Florets during Hyperbaric Storage

“…However, the use of chemical treatments has been declining in response to consumer demand for safer foods. Rather than using chemical treatments, the physical postharvest techniques such as UV irradiation, hot water treatment, modified atmosphere packaging (MAP), and controlled atmosphere (CA) storage have been successfully applied to preserve AsA in fresh produce (Agar et al, 1997;Nunes et al, 1998;Barry-Ryan and O'Beirne, 1999;Moretti et al, 2003;Mirdehghan et al, 2006;Koukounaras et al, 2008;Zenoozian et al, 2011a;2011b;Sucharitha et al, 2012).…”