Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit

Pinto, Loris; Palma, Amedeo; Cefola, Maria; Pace, Bernardo; D’Aquino, Salvatore; Carboni, Cristian; Baruzzi, Federico

doi:10.1016/j.fpsl.2020.100573

Cited by 66 publications

(59 citation statements)

References 43 publications

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“…In fact, hurdle technology shows synergistic effects while using various mechanisms for the inhibition or inactivation of targeted microorganisms [ 131 , 132 ]. Some successful combinations of techniques using ozone have been already reported (i.e., ozone and ultraviolet-C [ 133 ], ozone and an advanced oxidative process [ 134 , 135 ], ozone and mild heat at 50 °C or mono-mode and dual-mode frequency irradiation [ 125 , 126 ], ozone pretreatment combined with modified atmosphere packaging [ 136 , 137 , 138 ], ozone treatment in combination with passive refrigeration [ 139 ], and vacuum cooling [ 140 ]). Most of these approaches combining ozone with another technique are promising because they can potentially enhance the antimicrobial effects, reduce the severity of treatment required to obtain a given level of microbial inactivation, and prevent the proliferation of microorganisms surviving after ozone treatment.…”

Section: Synthesis and Conclusionmentioning

confidence: 99%

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Sarron

Gadonna‐Widehem

Aussenac

2021

Foods

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Ozone is recognized as an antimicrobial agent for vegetables storage, washing, and processing. This strong disinfectant is now being used in the food industry. In this review, the chemical and physical properties of ozone, its generation, and factors affecting ozone processing efficiency were explained as well as recent regulatory developments in the food industry. By then selecting three vegetables, we show that ozone avoids and controls biological growth on vegetables, keeping their attractive appearance and sensorial qualities, assuring nutritional characteristics’ retention and maintaining and increasing the shelf-life. In liquid solution, ozone can be used to disinfect processing water and vegetables, and in gaseous form, ozone helps to sanitize and preserve vegetables during storage. The multifunctionality of ozone makes it a promising food processing agent. However, if ozone is improperly used, it causes some deleterious effects on products, such as losses in their sensory quality. For an effective and a safe use of ozone, specific treatment conditions should be determined for all kinds of vegetables. In a last step, we propose highlighting the different essential characteristics of ozone treatment in order to internationally harmonize the data relating to the treatments carried-out.

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Section: Synthesis and Conclusionmentioning

confidence: 99%

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Sarron

Gadonna‐Widehem

Aussenac

2021

Foods

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“…Although, official statistics demonstrate that Italy imports small fruit from other countries, mulberry fruit is still poorly commercialized in Italy, compared to other countries, despite the increasing interest of consumers in this produce. Indeed, mechanical damage and microbial spoilage hamper their transport from the production to the processing/selling site [16,17]. Therefore, there is much interest of stakeholders in developing preservation methods for all types of small fruit and particularly for the mulberry fruit which appears very interesting as a source of vitamins, minerals, and fiber in the human diet and for its use as a superfood or in the pharmaceutical industry.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, there is much interest of stakeholders in developing preservation methods for all types of small fruit and particularly for the mulberry fruit which appears very interesting as a source of vitamins, minerals, and fiber in the human diet and for its use as a superfood or in the pharmaceutical industry. Different postharvest technologies, such as active packaging [18], edible coatings [19], oxidizing sanitation technologies [20], and modified atmosphere packaging and gaseous ozone prepackaging treatment [16,21,22], were proposed to preserve the quality of small fruit and extend their shelf-life. Chen et al [23] investigated the effect of immersion in chlorine dioxide solutions (20-80 mg L -1 ) on the shelf-life of mulberry fruits and observed a shelf-life extension of up to 14 days.…”

Section: Introductionmentioning

confidence: 99%

“…Treatments of allyl isothiocyanate [27] and chitosan-caffeic acid [28] were found to have significant effects on the postharvest quality of the mulberry, and both treatments were proposed as potential methods to extend the shelf life of the fruit. More recently, Pinto et al [16] and Tabakoglu and Karaca [29] reported that mulberry fruits subjected to a combined treatment with ozone had a lower rate of decay, respiratory intensity, and polyphenol-oxidase activity than control samples.…”

Section: Introductionmentioning

confidence: 99%

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

Tinebra

Sortino

Inglese

et al. 2021

International Journal of Food Science

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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.

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“…Moreover, postharvest processes and technologies may preserve the quality and limit microbial decay in fresh fruits and vegetables. In this context, Pinto et al [4] showed that the exposure to gaseous ozone before packaging followed by storage under modified atmosphere packaging (MAP) could be a useful technological approach to extend the postharvest storage of small berry fruit. Similarly, the combined effect of cold storage and oxalic acid treatment resulted in a valid and sustainable solution to preserve the visual quality of green and purple asparagus spears [5].…”

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confidence: 99%

Innovative Preservation Technology for the Fresh Fruit and Vegetables

Pace

Cefola

2021

Foods

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The preservation of the freshness of fruits and vegetables until their consumption is the aim of many research activities. Quality losses of fresh fruit and vegetables during cold chain are frequently attributable to an inappropriate use of postharvest technologies. Moreover, especially when fresh produce is transported to distant markets, it is necessary to adopt proper postharvest preservation technologies in order to preserve the initial quality and limit microbial decay. Nowadays, for each step of supply chain (packing house, cold storage rooms, precooling center, refrigerate transport and distribution), are available innovative preservation technologies that, alone or in combination, could improve the fresh products in order to maintain the principal quality and nutritional characteristics. The issue groups five original studies and two comprehensive reviews within the topic of preservation technologies related to innovative packaging and postharvest operation and treatments, highlighting their effect on quality keeping.

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Effect of modified atmosphere packaging (MAP) and gaseous ozone pre-packaging treatment on the physico-chemical, microbiological and sensory quality of small berry fruit

Cited by 66 publications

References 43 publications

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

Ozone Treatments for Preserving Fresh Vegetables Quality: A Critical Review

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

Innovative Preservation Technology for the Fresh Fruit and Vegetables

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