Influence of Active Modified Atmosphere Packaging Pre-treatment on Shelf Life and Quality Attributes of Cold Stored Apricot Fruit

Dorostkar, Maryam; Moradinezhad, Farid; Ansarifar, Elham

doi:10.1080/15538362.2022.2047137

Cited by 13 publications

(10 citation statements)

References 39 publications

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“…The average mass loss of the control and MAP samples at the end of the storage time were 2.57% and 0.56%, respectively; hence, MAP considerably affects the mass loss during the storage time. Similarly, Muftuoğlu et al (2012) and Dorostkar et al (2022) reported that MAP systems influenced dramatically the mass loss of the apricot. Different gas concentrations were used in their research and a positive effect of the MAP system on the mass loss of the apricot was observed in all cases.…”

Section: Resultsmentioning

confidence: 87%

“…Nevertheless, the bioyield stress plays a key role for better understanding of dynamic behavior of fresh fruit such as pear (Celik, 2017), kiwifruit (Du et al, 2019), and strawberry (An et al, 2022) during the postharvest process. Dorostkar et al (2022) and Álvarez-Hernández et al…”

Section: Mechanical Analysismentioning

confidence: 95%

“…The statistical results showed significant differences in quality parameters including the CO 2 production and chemical attributes for both types of MAP with simple packaging (Pure air). Also, Dorostkar et al (2022) carried out an experiment about the effect of different concentrations of O 2 and CO 2 on the shelf life of the apricot under the MAP system. The results indicated the high level of CO 2 (40%) in combination with the normal level of O 2 (20%) maintained better chemical properties compared with control samples.…”

Section: Introductionmentioning

confidence: 99%

“…A proper packaging system is a desirable approach to prolong the shelf life of fresh fruit and vegetables. Modified atmosphere packaging (MAP) is a well‐proven method that controls quality parameters such as CO 2 and ethylene production and enzyme activities (Dorostkar et al, 2022; Mangaraj et al, 2023; Muftuoğlu et al, 2012). Muftuoğlu et al (2012) investigated the effect of two types of active and passive MAP on the shelf life of apricot.…”

Section: Introductionmentioning

confidence: 99%

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Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Rashvand

Altieri

Abbaszadeh

et al. 2023

J Food Process Engineering

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In this study, the fresh and in‐packaged apricots were treated with dielectric barrier discharge (DBD) cold plasma for 5, 10, and 15 min and then stored at 21°C for 12 days to simulate the shelf life of the apricot. The effects of DBD treatment on the main quality attributes of apricot such as physicochemical traits (mass loss, pH, soluble solid content, titratable acidity, and skin color), mechanical properties (Young's modulus, tangent modulus, and bioyield stress), in‐package gas composition and ethylene production were investigated during the storage time. In addition, the bruise susceptibility (BS) of control and treated samples at the microscale was evaluated by using pendulum test and scanning electron microscopy. The results of the mass loss, pH, soluble solid content, titratable acidity, skin color, and bioyield stress have been applied for input parameters of the developed artificial neural network (ANN) and support vector regression (SVR) models to predict the CO2 and ethylene production. The statistical data showed the performance of the developed ANN to predict the CO2 (R2 = 0.983, root mean square error [RMSE] = 0.486) and ethylene production (R2 = 0.933, RMSE = 5.376) was superior to SVR (CO2: R2 = 0.894, RMSE = 6.077 and ethylene: R2 = 0.759, RMSE = 14.117). These results indicated that intelligent methods are effective and robust tools for predicting the quality parameters of fresh fruits in the postharvest process.Practical ApplicationsAdvancement of technology and artificial intelligence leads to the tendency of many food industry engineers and researchers in the R&D department to use this technology to classify and predict various food industry processes. In the process of packaging products, there are challenges such as the amount of produced carbon dioxide and ethylene inside the package, which affects the shelf life of fresh agricultural products. In this research, artificial neural networks and support vector machine methods have been used to predict the two mentioned parameters. This approach can be used for the digitalization of the packaging process of agricultural and horticultural products and reduce the number of experimental activities. In addition, it is possible to improve the digitalization process by the fusion of smart sensors with machine learning methods.

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Section: Resultsmentioning

confidence: 87%

Section: Mechanical Analysismentioning

confidence: 95%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Rashvand

Altieri

Abbaszadeh

et al. 2023

J Food Process Engineering

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“…At the same time, the respiratory intensity was effectively reduced, and the loss of nutrients reduced after coating the apricot fruit with the polysaccharide film. This may be due to the good permeability of the composite film, which regulates gas on the surface of the apricot and enables a low‐oxygen and high‐carbon dioxide atmosphere, thereby inhibiting the respiration of the fruit (Dorostkar et al., 2022). Therefore, coating films treatment can effectively reduce the respiration and transpiration rates of apricot fruits.…”

Section: Discussionmentioning

confidence: 99%

Physicochemical and microstructural properties of edible film simulating the cell wall of wheat aleurone and its regulation of post‐harvest apricot moisture

Ying

Huang

2023

Int J of Food Sci Tech

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Post-harvest apricot fruits are susceptible to moisture loss and disease leading to quality deterioration. Herein, we identified that the cell wall of the wheat grain regulated the hydration properties of grains. Arabinoxylan/β-glucan/ferulic acid/cellulose (ABF-C) composite films simulating the cell wall of the wheat aleurone layer were prepared and showed excellent thermodynamic properties and hydration properties. Meanwhile, the decay percentage, weight loss percentage and respiration intensity of apricot fruits at 35 days of storage were greatly decreased by 23.5%, 23.93% and 39.95%, respectively, and the shelf life of apricot fruits was extended by 7 days after the coating ABF-8%C composite film treatment. The ABF-C composite films effectively prevented the dissipation of moisture of high mobility in apricot fruits during storage. We provide new insight into moisture regulation mechanism of edible films simulating cell wall structure on post-harvest fruits.

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Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment

Saebi,

Moradinezhad,

Ansarifar

2023

Food Science & Nutrition

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Seedless barberry fruit is one of the important horticultural products of Iran, which has health benefits due to great amounts of phenolic compounds, flavonoids, and antioxidant activity. However, fresh barberry fruit has a short shelf life even at cold storage, mainly due to high water content and thin skin that leads to fungal decay and high postharvest loss. We examined the effectiveness of the postharvest ultrasonic technology on the quality preservation and nutritional value of fresh seedless barberry fruit and their decay reduction during cold storage. Experimental treatments were the time and temperature of ultrasound (US) and included: (1) control, fruit without US, (2) 5 min US at 20°C, (3) 5 min US at 30°C, (4) 5 min US at 40°C, (5) 10 min US at 20°C, (6) 10 min US at 30°C, (7) 10 min US at 40°C, (8) 15 min US at 20°C, (9) 15 min US at 30°C, and (10) 15 min US at 40°C. After applying the treatments, the fruits were sealed in polyethylene bags and stored at 4 ± 1°C for 20 days. The results showed that all US treatments had higher titratable acidity, antioxidant activity, phenol content, and vitamin C content than the control. However, the highest titratable acidity and antioxidant activity values were obtained in US treatments at 40°C and 30°C for 15 min. Also, US treatment significantly reduced the total soluble solids, decay percentage, and microbial load of fresh barberry fruit. As the US treatment temperature increased from 20°C to 40°C, the decay and microbial load of fruit significantly decreased. In conclusion, this study proved the potential application of the US for preserving the quality of fresh seedless barberry fruit, and the most optimal US temperature and its application time was 40°C for 15 min.

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Influence of Active Modified Atmosphere Packaging Pre-treatment on Shelf Life and Quality Attributes of Cold Stored Apricot Fruit

Cited by 13 publications

References 39 publications

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Physicochemical and microstructural properties of edible film simulating the cell wall of wheat aleurone and its regulation of post‐harvest apricot moisture

Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment

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Influence of Active Modified Atmosphere Packaging Pre-treatment on Shelf Life and Quality Attributes of Cold Stored Apricot Fruit

Cited by 13 publications

References 39 publications

Prediction of CO2 and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Prediction of CO2 and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Physicochemical and microstructural properties of edible film simulating the cell wall of wheat aleurone and its regulation of post‐harvest apricot moisture

Quality preservation and decay reduction of minimally processed seedless barberry fruit via postharvest ultrasonic treatment

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Product

Resources

About

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach

Prediction of CO₂ and ethylene produced in‐packaged apricot under cold plasma treatment by machine learning approach