Condensation regulation of packaged strawberries under fluctuating storage temperature

Bovi, Graziele G.; Caleb, Oluwafemi J.; Rauh, Cornelia; Mahajan, Pramod V.

doi:10.1002/pts.2470

Cited by 20 publications

(18 citation statements)

References 25 publications

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“…Within the packaging systems, day 3 had no significant difference (P > .05), whereas for day 5, there was significant difference between the packaging systems (P < .05). This indicates that there Also, for TSS, values obtained in this study were above the reported by Caleb et al 29 Bovi et al 10 and Kallio et al 27 which were in the range of 8.3% to 10.8%, 4.0% to 5.2%, and 5.35% to 10.96%…”

Section: Physico-chemical Changessupporting

confidence: 75%

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Regulation of Humidity in Fresh Produce Packaging

Bovi

Mahajan

2017

Reference Module in Food Science

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United Nations' (UN) ambitious goal to halve per capita global food waste by 2030, and to the UN Sustainable Development Goal number 2 of zero hunger. This goal aims not only at ending hunger but at ensuring that everyone have access to nutritious, safe and sufficient food all year round (UN, 2015). Fresh produce are known to provide valuable sources of essential nutrients such as vitamins, minerals, antioxidants and complex carbohydrates (Lee et al., 1995). Recklessly, from all food that is being wasted and lost, fresh produce, inter alia roots and tubers, have the highest wastage rates (45 %) of any food product. Almost half of all fresh produce produced are simply wasted (FAO, 2011). Such high wastage rate is due to the fact that fresh produce are unique among food products as they remain metabolically (e.g. respiring) and physically (e.g. transpiring) active and their shelf and storage life are shortened as consequence of these processes (Mahajan et al., 2014; Zagory and Kader, 1988). Therefore, there is a need to understand the physiological aspects of fresh produce in order to provide optimal solutions for extending shelf life and minimize postharvest losses. As illustrated in Figure 1, there are three main paths that can be taken into account to tackle the problem of food loss and waste (Porat et al., 2018). The first is the technological path, which focuses on the development of effective preservation technologies that are capable of inhibiting fresh produce losses (Lee et al., 1995). The second is through consumer behaviour studies, which include consumer awareness campaigns, advertisements and instruction on how to do appropriate Refrigeration no no no no # = Number; Ø = diameter of perforation. * Contained the following message on the packaging film: "to maintain the quality please store in the refrigerator". Based on the background information provided, the research questions for this PhD thesis's were formulated as follows:  Transpiration rate (TR) models have been widely reported in the literature, mainly for unpackaged products with unrestricted air flow. Can these models be applied to predict water loss of packaged products? Theoretical background and literature review 13 2.3 Mechanisms and modelling of water loss in horticultural products In: Reference Module in Food Sciences. Elsevier, pp. 1-5.

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Section: Physico-chemical Changessupporting

confidence: 75%

“…"Elsanta" strawberries by Bovi et al 10 and for cv. "Sonata" strawberries by Caleb et al 29 which were in the range of 3.9 to 4.1 and 3.9 to 4.7, respectively. Similarly to TA, there was no significant difference between storage days for all packages except for unpacked and FP-30 samples;…”

Section: Physico-chemical Changesmentioning

confidence: 99%

Regulation of Humidity in Fresh Produce Packaging

Bovi

Mahajan

2017

Reference Module in Food Science

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“…We further compared the effects of the compostable packaging with those of commercial macro-perforated polypropylene plastic packaging and found that the compostable packaging reduced cucumber weight loss almost as well as the polypropylene plastic packaging, but without the creation of condensation ( Figure 5 ). Low condensation rates constitute an important advantage of the compostable packages over regular plastic films, since the accumulation of free water within the packages may enhance microbial spoilage and harm food safety [ 33 ]. The low-condensation characteristics of the compostable packages also eliminate the need to add absorbing pads, which make the packaging process more complex and expensive [ 34 ].…”

Section: Discussionmentioning

confidence: 99%

Effects of Compostable Packaging and Perforation Rates on Cucumber Quality during Extended Shelf Life and Simulated Farm-to-Fork Supply-Chain Conditions

Owoyemi

Porat

Rodov

2021

Foods

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Cucumbers are highly perishable and suffer from moisture loss, shriveling, yellowing, peel damage, and decay. Plastic packaging helps to preserve cucumber quality, but harms the environment. We examined the use of compostable modified atmosphere packaging (MAP) with different perforation rates as a possible replacement for conventional plastic packaging materials. The results indicate that all of the tested types of packaging reduced cucumber weight loss and shriveling. However, compostable MAP with micro-perforations that created a modified atmosphere of between 16–18% O2 and 3–5% CO2 most effectively preserved cucumber quality, as demonstrated by reduced peel pitting, the reduced appearance of warts and the inhibition of yellowing and decay development. Overall, micro-perforated compostable packaging extended the storage life of cucumbers under both extended shelf conditions and simulated farm-to-fork supply-chain conditions and thus may serve as a replacement for the plastic packaging currently used to preserve the postharvest quality of cucumbers.

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“…However, the precise number, size, shape, and locations of these vents are still often determined arbitrary and designed by trial-and-error approaches (Cagnon et al, 2013). Moreover, packaging materials such as PET have high water vapor barrier properties, therefore the relative humidity in the package headspace tends to attain high values (>94%) (Bai et al, 2019;Bovi et al, 2019). High relative humidity is linked with the risk of condensation of water on fruit surfaces or package walls, which can stimulate mold growth (Linke and Geyer, 2013).…”

Section: Introductionmentioning

confidence: 99%