Effect of perforation-mediated modified atmosphere packaging on the quality and bioactive compounds of soft kale (Brassica oleracea L. convar. acephala (DC) Alef. var. sabellica L.) during storage

Boerzhijin, Surina; Makino, Yoshio; Hirai, Masami Yokota; Sotome, Itaru; Yoshimura, Masashi

doi:10.1016/j.fpsl.2019.100427

Cited by 23 publications

(18 citation statements)

References 31 publications

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“…A storage unit is harnessed for CA storage. In contrast, modified atmosphere packaging (MAP), which is obtained by achieving the same effect using a plastic pouch, stops the spoilage of tomatoes [5], the softening of persimmons [6], and suppresses the yellowing of soft kale [7] and vegetable soybeans [8]. The inactivation of ethylene gas as an aging hormone is an effective freshness-keeping method, and a high number of freshness effects derived from the ethylene-inactivating regent "1-methylcyclopropene" were reported as introduced in a review by Watkins [9].…”

Section: Introductionmentioning

confidence: 99%

“…For example, horticultural crops lose water through transpiration after harvest, resulting in the deterioration of external quality factors such as wilting and loss of water [14]. In addition, overall quality [13], fruit hardness [15], cell membrane deterioration [16], L-ascorbate content [7] and spoilage [17] are reported as freshness evaluation indices. Discoloration is an evaluation index indicating deterioration of appearance due to loss of freshness.…”

Section: Introductionmentioning

confidence: 99%

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Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Makino

Amino

2020

Foods

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Yellowing of green vegetables due to chlorophyll decomposition is a phenomenon indicating serious deterioration of freshness, and it is evaluated by measuring color space values. In contrast, mass reduction due to water loss is a deterioration of freshness observed in all horticultural crops. Therefore, in this study, we propose a novel freshness evaluation index for green vegetables that combines the degree of greenness and mass loss. The green color retention rate was measured using a computer vision system, and the mass retention rate was measured by weighing. Linear discriminant analysis (LDA) was performed using both variables (greenness and mass) as covariates to obtain a single freshness evaluation value (first canonical variable). The correct classification of storage period length by LDA was 96%. Green color retention alone allowed for classification of storage durations between 0 day and 10 days, whereas LDA could classify storage durations between 0 day and 12 days. The novel freshness evaluation index proposed by this research, which integrates greenness and mass, has been shown to be more accurate than the conventional evaluation index that uses only greenness.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Makino

Amino

2020

Foods

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“…This micronutrient performs various functions within plants, including roles as an antioxidant and as an enzyme co-factor, participation in photosynthesis, and involvement in cell wall metabolism [23]. This micronutrient is well-known as an indicator of freshness because its content decreases during storage [24,25]. Barth et al [26] reported that L-ascorbate concentration in broccoli spears decreased over time at 10 °C, and modified atmosphere (O2/CO2: 10.0/8.0%) packaging was effective Values are means ± SE of three biological replicates.…”

Section: L-ascorbatementioning

confidence: 99%

Induction of Terminal Oxidases of Electron Transport Chain in Broccoli Heads under Controlled Atmosphere Storage

Makino

Inoue

Wang

et al. 2020

Foods

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Controlled atmosphere (CA) storage, that is, at low O2 and high CO2 concentrations, effectively extends the shelf life of horticultural products. The influence of CA storage (O2/CO2: 2.5%/6.0% or 2.5%/0.0%) and in normal air (both at 1 °C for 21 d) on the physicochemical (O2 uptake, mass loss and L-ascorbate) and biological properties of broccoli (Brassica oleracea var. italica, Plenck, 1794) via amounts and activities of terminal oxidases of the electron transport chain was investigated. Mass loss, a sensitive index of freshness for broccoli heads under CA, was significantly lower under CA than under normoxia (p < 0.05). Mass loss was depressed 7 d earlier under CA, including 6.0% CO2 than under CA without CO2. High CO2 effectively depressed the degradation of L-ascorbate. During storage, the activity of the alternative oxidase (AOX) was lower under CA than in normal air (p < 0.05), while the amount of cytochrome c oxidase (COX), and the AOX/COX activity ratio (based on oxygen isotope discrimination), were not affected during storage. Our results indicate that CA storage effectively retained the freshness of broccoli heads by depressing the induction of AOX. However, depression of AOX amount was not associated with CO2 around broccoli heads.

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“…When it comes to sustainable development goals (SDGs), hygienic food availability becomes an essential consideration. Different food packaging based on natural or synthetic polymers is available in markets to preserve food for longer shelf life [ 30 , 31 , 32 ]. However, nanofiber based food packaging is not common due to the cost, production, and availability of nanofibrous mats [ 33 , 34 , 35 ].…”

Section: Introductionmentioning

confidence: 99%

Carboxymethyl Cellulose (CMC) Based Electrospun Composite Nanofiber Mats for Food Packaging

Hashmi

Ullah

et al. 2021

Polymers

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Cellulose is one of the most abundantly available natural polymers. Carboxymethyl cellulose (CMC) belongs to the cellulose family and has different degrees of substitution. Current research comprises the fabrication and characterization of CMC nanofibers using polyvinyl alcohol (PVA) and polyvinylpyrrolidone (PVP) as capping agents and carriers for sustainable food packaging applications. Recently authors successfully fabricated smooth and uniform nanofibers of stated polymers and optimized the ratios of three polymers for continuous production. However, in this research, it was further characterized for mechanical properties, surface properties, structural properties, air permeability, and chemical properties to confirm the suitability and scope of tri-component nanofibrous mats in food packaging applications. Different fruits and vegetables were packed in a plastic container and closed by nanofiber mats and by a plastic lid. All samples were observed after a specific period of time (fruits were kept for 40 days while vegetables were kept for 10 days in the controlled environment). It was observed in the results that fruits and vegetables closed by nanofiber based webs exhibited better freshness and lower accumulation of moisture as compared to that of containers with plastic lids. From the results of performed tests, it was observed that nanofiber mats possess enough mechanical, structural, and morphological properties to be used as food packaging.

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Effect of perforation-mediated modified atmosphere packaging on the quality and bioactive compounds of soft kale (Brassica oleracea L. convar. acephala (DC) Alef. var. sabellica L.) during storage

Cited by 23 publications

References 31 publications

Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Digitization of Broccoli Freshness Integrating External Color and Mass Loss

Induction of Terminal Oxidases of Electron Transport Chain in Broccoli Heads under Controlled Atmosphere Storage

Carboxymethyl Cellulose (CMC) Based Electrospun Composite Nanofiber Mats for Food Packaging

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