Effect of Different Modified Atmosphere Packaging on the Quality of Mulberry Fruit (Morus alba L. cv Kokuso 21)

Abstract

The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at 4 ± 1 °C and 90 ± 5 % R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lower weight loss than CTR samples which lost more than 80% of their initial weight. Furthermore, the results showed that the argon treatment was the best in keeping the fruit juice content, preserving its structure. Despite not showing great differences with MAP1 treatment, Ar allowed to maintain high TSS up to 8 storage days, slowed CO2 production. The sensory profile of mulberry fruit was not significantly affected by storage in modified atmospheres, and the production of potential unpleasant odors in MAP2 could not be perceived. The results of this study confirm that this innovative approach, using MAP technology, has a potential use in maintaining mulberry fruit quality for a longer time.

Changes in quality characteristics of fresh blueberries: Combined effect of cultivar and storage conditions

“…Kader et al (1993) also noticed a highly positive correlation (r 2 =0.97) between invertase activity and the degree of ripeness of blueberry fruit during cold storage designated by lowering of sucrose content. This is due to the breathing processes that use sugars as organic substrate, which is less pronounced in MAP-treated fruit due to the use of gas (Tinebra et al, 2021). So, in MAP fruits gasses decrease the respiration rate, thus decreasing the consumption of substrates, resulting in higher sugar content.…”

The Effect of Packaging Methods on Characteristics of Zalacca During Storage

“…A similar study on atemoya fruit showed that TSS was affected by the type of plastic used [10]. The decrease in TSS was due to the breakdown of sugar in the physiological process [11]. Changes in TSS of horticultural products can also be influenced by the occurrence of loss of product water content [12].…”

Recent advances in anti‐browning methods in minimally processed potatoes—A review

“…For this purpose, modified atmosphere packaging (MAP) encompassing low oxygen and increase carbon dioxide (CO 2 ) levels can potentially inhibit enzymatic browning, spoilage, and preserve freshness (Navindra et al., 2009). Nowadays, the prospective advantages of argon (Ar) and other noble inert gases in MAP have drawn considerable scientific interest (Tinebra et al., 2021). This can be confirmed by the fact that European Union recently approved Ar addition in MAP as a substitute of nitrogen (N 2 ); a filler gas commonly used in MAP to stabilize CO 2 volume (Caleb et al., 2013; Tinebra et al., 2021).…”

“…Nowadays, the prospective advantages of argon (Ar) and other noble inert gases in MAP have drawn considerable scientific interest (Tinebra et al., 2021). This can be confirmed by the fact that European Union recently approved Ar addition in MAP as a substitute of nitrogen (N 2 ); a filler gas commonly used in MAP to stabilize CO 2 volume (Caleb et al., 2013; Tinebra et al., 2021). Pressurized Ar treatments have additionally shown capacity to maintain cell integrity and inhibiting production of MDA, but most importantly, the enzymatic activities of catalase and peroxidase in pepper (Meng et al., 2012).…”