Modified atmosphere packaging for extending the storage life of ‘Fuyu’ persimmon

Cia, Patrícia; Benato, Eliane Aparecida; Sigrist, José Maria Monteiro; Sarantópoulos, Claire I. G. L.; Oliveira, Léa Mariza de; Padula, Marisa

doi:10.1016/j.postharvbio.2006.06.016

Cited by 44 publications

(28 citation statements)

References 13 publications

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“…In agreement with our results, previous studies indicate either no change or a slight increase in TSS levels of non-astringent persimmon fruit during storage (Ertu¨rk et al 2004;Cia et al 2006;Ertu¨rk Ç andir et al 2008). We did not observe acid loss, which was previously reported in 'Fuyu' (Koyuncu et al 2005;Cia et al 2006) and 'Jiro' (Ertu¨rk et al 2004) persimmons during storage. On the other hand, Lyon et al (1992) observed no change in TA in 'Fuyu' persimmons over a storage period of 60 days at 18C.…”

Section: Discussionsupporting

confidence: 93%

Storage life of non-astringent persimmons grown in the eastern Mediterranean

Çandır

Özdemir

Kaplankıran

et al. 2010

New Zealand Journal of Crop and Horticultural Science

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The storage life of the non-astringent persimmon cultivars 'Fuyu', 'Jiro', 'Amankaki' and 'Hana Fuyu' grown in the eastern Mediterranean region has been studied. Persimmon fruit were harvested at commercial maturity and stored at 08C and 85Á90% relative humidity. Neither chilling injury nor fungal decay were observed in 'Fuyu', 'Jiro' and 'Amankaki' over 150 days or in 'Hana Fuyu' over 120 days. Weight loss exceeded 10% in 'Fuyu' and 'Amankaki' fruit after 150 days and in 'Jiro' after 120 days. During storage, fruit softened and skin colour became darker (lower L* values) and deep orange-red (lower hue angle values) in all cultivars. Total soluble solids (TSS) content and titratable acidity did not change significantly. Results confirm that 'Fuyu' and 'Jiro' can be stored under these conditions for up to 150 days and 'Amankaki' and 'Hana Fuyu' for up to 120 days.

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Section: Discussionsupporting

confidence: 93%

Storage life of non-astringent persimmons grown in the eastern Mediterranean

Çandır

Özdemir

Kaplankıran

et al. 2010

New Zealand Journal of Crop and Horticultural Science

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“…Therefore, mushrooms need special care to retain freshness. Modified atmosphere packaging (MAP) is one of technologies available to control product deterioration, providing an appropriate protective atmosphere around the product (CliffeByrnes and O'Beirne, 2005;Cia et al, 2006;Escalona et al, 2006). However, MAP often results in development of undesirable fermentation because of insufficient permeability of the packaging film, which might cause formation of ethanol, acetaldehyde, and off-flavors and odors (Jacxsens et al, 2000;Day, 2001).…”

Section: Introductionmentioning

confidence: 99%

The Physiological and Quality Change of Mushroom Agaricus bisporus Stored in Modified Atmosphere Packaging with Various Sizes of Silicone Gum Film Window

Li¹,

Zhang²

2013

FSTR

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The mushroom Agaricus bisporus was stored in packs with different sizes (0, 0.4, 0.8, 1.2 cm 2 ) silicone gum film windows in modified atmosphere system: 100 mL/L O 2 , 100 mL/L CO 2 , 800 mL/L N 2 at the temperature of 2 ± 1℃ for 15 days. The results showed that there were obvious different on O 2 , CO 2 and ethylene concentrations, respiration rate, ascorbic acid content, protein content and sensory characteristics among the mushroom stored in packs with different sizes silicone gum film windows. The packs with a 0.8 cm 2 silicone gum film window kept an in-packe gas composition of O 2 31 mL/L to 37 mL/L, CO 2 under 137 mL/L and ethylene under 14.36 µL/L, and these gas compositions were optimum for maintaining mushroom quality, which kept mushroom with good sensory, low respiration rate, low electrolyte leakage (13.3%) and low loss of ascorbic acid content (only dropped 19.2%) and protein content (only dropped 3.7%).

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“…Fruits packaged in LDPE and PP films maintained appropriate commercialization firmness until the fourth day, and showed firmness lower than 10N on the sixth day at 22 o C. In fruits packaged in PE-PA, a lower decrease in firmness was observed, reaching values next to 20N on the last day of evaluation, maintaining acceptable levels for commercialization. The maintenance of 'Giombo' persimmon fruit firmness by the PE-PA packaging vacuum system was also found in 'Fuyu' persimmon (BEN-ARIE;ZUTKHI, 1992;CIA et al, 2006). Atmosphere modified with low O 2 and high CO 2 levels generally reduces respiration and other processes associated with ripening and loss of firmness.…”

Section: Embalagem a Vácuo é Eficiente Para Remover A Adstringência Ementioning

confidence: 89%

Vacuum Packaging Is Efficient to Remove Astringency and to Maintain the Firmness of ‘Giombo’ Persimmon

et al. 2017

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ABSTRACT-The aim of this study was to develop a simple technique to remove astringency and maintain the pulp firmness of 'Giombo' persimmons. Fruit were packaged in three different plastic packages: low-density polyethylene (LDPE), polypropylene (PP) and polyethylene-polyamide (PE-PA). Packages with dimensions of 30 cm x 50 cm and 20 µm thickness were sealed under vacuum. Fruit uncovered in plastic film were used as control samples. After packaging, fruits were stored at ambient conditions (22°C and 70% RH) for five days. After this period, fruits were removed from the package and kept at the same previous conditions for six days and evaluated every two days. All plastic packages showed effectiveness in removing astringency, but only PE-PA maintained pulp firmness during the six days after package removal. LDPE and PP films also caused reduction of astringency while pulp firmness was properly maintained until the fourth day. These two films did not succeed in obtaining vacuum, which was only achieved by PE-PA. PE-PA reduces astringency faster and maintains fruit firmness for a longer time at room temperature. Index terms: Diospyrus kaki L., modified atmosphere, tannin. EMBALAGEM A VÁCUO É EFICIENTE PARA REMOVER A ADSTRINGÊNCIA E MANTER A FIRMEZA DE CAQUI 'GIOMBO'RESUMO-O objetivo deste estudo foi desenvolver uma técnica simples para a remoção da adstringência, além de manter a firmeza de polpa de caqui 'Giombo'. Os frutos foram colocados em diferentes tipos de embalagens plásticas: polietileno de baixa densidade (PEBD), polipropileno (PP) e polietileno-poliamida (PE-PA). As embalagens foram seladas a vácuo e tiveram dimensão de 30 cm x 50 cm e 20 micrômetros de espessura. Frutos não acondicionados em embalagens plásticas foram usados como controle. Após o embalamento, os frutos foram armazenados em condição ambiente (22 o C e 70% UR) durante cinco dias. Após esse período, os frutos foram removidos da embalagem e colocados na mesma condição anterior por seis dias e avaliados a cada dois dias. Todas as embalagens plásticas demonstraram efetividade na remoção da adstringência, mas apenas o PE-PA manteve a firmeza durante os seis dias após a remoção dos frutos da embalagem. As embalagens com PEPD e PP causaram redução na adstringência enquanto a firmeza foi adequadamente mantida até o quarto dia em temperatura ambiente. Não foi possível obter vácuo nestes dois tipos de embalagem, apenas no PE-PA. O PE-PA reduz a adstringência mais rapidamente e mantém a firmeza por mais tempo em condição ambiente. Termos para indexação: Diospyrus kaki L., atmosfera modificada, tanino.

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Modified atmosphere packaging for extending the storage life of ‘Fuyu’ persimmon

Cited by 44 publications

References 13 publications

Storage life of non-astringent persimmons grown in the eastern Mediterranean

Storage life of non-astringent persimmons grown in the eastern Mediterranean

The Physiological and Quality Change of Mushroom Agaricus bisporus Stored in Modified Atmosphere Packaging with Various Sizes of Silicone Gum Film Window

Vacuum Packaging Is Efficient to Remove Astringency and to Maintain the Firmness of ‘Giombo’ Persimmon

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