Development and evaluation of Modified Atmosphere (MA) packages&lt;br&gt;employing lamination technique for Royal Delicious apple

Panda²

2014

J Food Sci Technol

High value fruits namely, apple (cv. Royal Delicious), guava (cv. Baruipur) and litchi (cv. Shahi) harvested at their commercial maturity were considered for MA packaging to enhance storage life. Polymeric films namely LDPE, BOPP, PVC, PVDC of different thickness were used for MA packaging study and various film characteristics such as gas transmission rates, water vapour transmission rate, clarity, strength and durability were evaluated. Mathematical model was developed based on Arrhenius type equation to predict gas transmission rate (GTR) and the developed model was found to be very good fit with the mean relative deviation modulus value quite less than 10 %. The GTR of the films increased with the increase in storage temperature and the magnitude of the increase varied with the film type and thickness. Regression models have been suitably developed to predict the oxygen transmission rate and carbon dioxide transmission rate of selected polymeric films and combined film laminates as a function of temperatures. Since, none of the individual films could meet the gas transmission requirements of MAP for selected fruits, two different films were tailored to form laminates that sufficed the requirements for prolonged storage with maintaining original quality.

Section: Selection Of Polymeric Films For Ma Packaging Of Fruitsmentioning

confidence: 99%

Modeling of gas transmission properties of polymeric films used for MA packaging of fruits

Panda²

2014

J Food Sci Technol

“…LDPE+LLDPE of 60 µm thickness. The above differential mass balance equations were used for the design of MAS system and to design MAS for 100 kg weight of guava and all the required design parameters given in Table 3 were calculated by using equations (1) and (2) (Mangaraj et al ., 2013, 2015a, 2015b).…”

Section: Methodsmentioning

confidence: 99%

Shelf life enhancement of guava (Psidium guajava cv. Baruipur) stored under pilot scale modified atmosphere storage system

Food sci. technol. int.

Thakur

Mathangi

et al. 2021

Modified atmosphere storage (MAS) structure of 100 kg capacity has been developed for prolonging the shelf life of fresh guava. The influence of MAS on guava was investigated at 10 and 25 °C of storage temperature with unpacked guava as control. During storage study, the quality parameters of MAS stored guava, namely physiological weight loss (PWL), firmness, color (L*, a*, b*) and total soluble solids (TSS) were found to be 5.49%, 143.78 N, 76.20, 5.58, 50.81 and 12.3 ˚brix respectively, after 9 days of storage at 25 °C and were very close to that of fresh guava. The quality analysis revealed that at 10 and 25 °C, guava can be stored up to 20 and 9 days respectively under MAS as compared to control sample having 7 and 4 days at 10 and 25 °C, respectively. Therefore, the developed MAS system can be widely used for handling, transportation and retailing of guava. Practical application The developed modified atmosphere storage (MAS) system has increased the shelf life of Guava up to 20 and 9 days at 10 °C and 25 °C, respectively. This extended period will be very much effective for providing the buffer period to the fresh Guava and facilitate extra time to the farmers for its marketing. The uniquely developed MAS system is helpful for the farmers for on-farm storage of fresh Guava at a large scale and will provide smooth handling and transportation for retailing and marketing.

“…Silicon rubber septums were glued to the packages to facilitate gas sampling. The MA packages were labeled marked and kept in the incubator for subsequent storage study at 10, 15, 20 and 25 ºC (Mangaraj et al 2005;Mangaraj et al 2012a, b;Mangaraj et al 2013b). The samples of package air were analyzed on Gas Chromatograph (Mangaraj and Goswami 2009a, b) eq , Z CO2 eq and t eq were compared for validation of the developed model.…”

Section: Ma Packaging Of Selected Fruitsmentioning

confidence: 99%

Development and validation of a comprehensive model for map of fruits based on enzyme kinetics theory and arrhenius relation

Mahajan

2014

J Food Sci Technol

MAP is a dynamic system where respiration of the packaged product and gas permeation through the packaging film takes place simultaneously. The desired level of O 2 and CO 2 in a package is achieved by matching film permeation rates for O 2 and CO 2 with respiration rate of the packaged product. A mathematical model for MAP of fresh fruits applying enzyme kinetics based respiration equation coupled with the Arrhenious type model was developed. The model was solved numerically using MATLAB programme. The model was used to determine the time to reach to the equilibrium concentration inside the MA package and the level of O 2 and CO 2 concentration at equilibrium state. The developed model for prediction of equilibrium O 2 and CO 2 concentration was validated using experimental data for MA packaging of apple, guava and litchi.