Effects of pure oxygen and reduced oxygen modified atmosphere packaging on the quality and microbial characteristics of fresh-cut pineapple

Abstract

-Introduction. Modified atmosphere packaging (MAP) is a preservation technique currently used by the fresh-cut fruit industry. Fruit quality may vary according to the concentration of oxygen (O 2 ) in the packaging. However, there is no published research on the effects of a pure O 2 modified atmosphere in the packaging of fresh-cut pineapple. There are also no comparative studies of the differences between pure O 2 and conventional low O 2 MAP on the quality of fresh-cut pineapple. Materials and methods. Pineapple slices were sealed with a tray sealer using a polyethylene (PE) / polypropylene (PP) composite film and one of the following atmosphere treatments: (4% O 2 + 5% CO 2 ), (100% O 2 ), and ambient air (control). We evaluated the effects on quality and microbial spoilage of fresh-cut pineapple. Results and discussion. Both modified atmosphere treatments delayed decreases in firmness, soluble solid contents (SSC), reducing sugar, and ascorbic acid. Pineapple slices packaged in pure O 2 contained lower amounts of sugar and ascorbic acid and displayed more browning than the slices in the low O 2 concentration. Additionally, both modified atmosphere treatments strongly delayed the growth of microorganisms. Aerobic bacteria, yeast and mold levels in pineapple slices packaged in pure O 2 were higher than those packaged with the low O 2 atmosphere during long-term storage. Conclusion. Modified atmosphere packaging using low O 2 concentration (4% O 2 + 5% CO 2 ) was better able to maintain the quality of fresh-cut pineapple than packaging with pure O 2 atmosphere.Keywords: pineapple / Ananas comosus / fresh-cut produce / controlled atmosphere packaging / food safety Résumé -Effets du conditionnement sous atmosphère contrôlée, appauvrie ou enrichie en oxygène, sur la qualité et l'évolution microbienne de l'ananas fraîchement découpé. Introduction. Le conditionnement sous atmosphère modifiée (MAP) est une technique de conservation actuellement utilisée par l'industrie des fruits frais dé-coupés. La qualité des fruits peut varier en fonction de la concentration en oxygène (O 2 ) dans l'emballage. Pourtant, rares sont les recherches publiées sur l'effet d'une atmosphère en O 2 pur dans l'emballage d'ananas fraîchement dé-coupé. De même, il n'existe aucune étude comparative des différences entre l'atmosphère en O 2 pur et l'atmosphère classique basse en O 2 sur la qualité de l'ananas fraîchement découpé. Mots clés : ananas / Ananas comosus / produit frais découpé / conditionnement sous atmosphère contrôlée / qualité des aliments.

Response of pomegranate arils (cv. Wonderful) to low oxygen stress under active modified atmosphere condition

“…Previous studies have reported the potential effect of low O 2 atmosphere and cold storage to retard microbial growth of fresh or minimally processed fruit. For instance, Pan et al . observed low O 2 (4 kPa) and enriched CO 2 (5 kPa) markedly reduced the growth of yeast and mould on fresh‐cut pineapple at 10 °C.…”

“…Previous studies have reported the potential effect of low O 2 atmosphere and cold storage to retard microbial growth of fresh or minimally processed fruit. For instance, Pan et al 40 observed low O 2 (4 kPa) and enriched CO 2 (5 kPa) markedly reduced the growth of yeast and mould on fresh-cut pineapple at 10 ∘ C. For pomegranate arils of cv. Wonderful stored under low O 2 (5 kPa), a higher aerobic mesophilic bacteria count was reported at 5 ∘ C in comparison with this current study.…”

Integration of antimicrobial pectin‐based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh‐cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante)

“…It is well known the effect of MAP with high CO 2 and low O 2 on reducing softening during postharvest storage of fruits and vegetables, which has been attributed to the reduction of either the activity of cell‐wall‐degrading enzymes or the metabolic activity of the product . For example, the application of 4 kPa O 2 + 5 kPa CO 2 delayed the loss of firmness in fresh‐cut pineapple, and similar atmospheric conditions positively influenced firmness in fresh‐cut apples compared to air conditions . In this work, the application of active MAP only helped to retain firmness of uncoated samples, whereas coated samples were not benefited by MAP.…”

Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon

“…However, they have also been described negative effects. Thus for example, the application of 4 kPa O 2 + 5 kPa CO 2 delayed firmness loss in fresh-cut pineapple (Pan et al, 2015) and similar atmospheric conditions positively influenced firmness in fresh-cut apples compared to air conditions . However, high CO 2 levels caused softening and electrolyte leakage in cut peppers (López-Gálvez et al, 1997) and low O 2 and high CO 2 (10-20 kPa) MAPs did not prevent softening of fresh-cut pears , bananas or apples .…”

“…It is well known the effect of MAP with high CO 2 and low O 2 on reducing softening during postharvest storage of fruits and vegetables, which has been attributed to the reduction of either the activity of cell-wall-degrading enzymes or the metabolic activity of the product (Toivonen and Hampson al., 2009). For example, the application of 4 kPa O 2 + 5 kPa CO 2 delayed firmness loss in fresh-cut pineapple (Pan et al, 2015), and similar atmospheric conditions positively influenced firmness in fresh-cut apples compared to air conditions . In this work, the application of active MAP only helped to retain firmness of uncoated samples, whereas coated samples were not benefited by MAP.…”