PH—Postharvest Technology

Jayas, Digvir S.; Jeyamkondan, S.

doi:10.1006/bioe.2002.0080

Cited by 136 publications

(19 citation statements)

References 50 publications

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“…This behavior is explained by the increase in the metabolic activity of fruits. These results are in agreement to those found by Rocculi et al (2006), who studied the Golden Delicious variety of fresh-cut apples treated with anti-browning agents such as citric acid (1%) and ascorbic acid (1%) stored under passive atmosphere at 4 o C. According to Francis, Thomas, and O'Beirne (1999), fresh-cut vegetables are usually stored in semi-permeable packages since they continue respiring changing the gas atmosphere inside the package. Ideally, the O 2 level will falls from 21% to 2-5%, and the CO 2 level will rises from 0.03% to 3-10%.…”

Section: Estimated Respiration Model Parameterssupporting

confidence: 89%

“…Modified atmosphere packaging (MAP) is one of the most important food preservation methods that maintain the natural quality and extend the storage life of fruits and vegetables (JAYAS; JEYAMKONDAN, 2002;MARTÍNEZ-FERRER et al, 2002). Changes in the carbon dioxide and oxygen concentrations in the packages could help maintain freshness and visual appearance of fresh-cut produce by reducing respiration and/ or physiological deterioration during storage (KADER, 1986;BARREIRO;MORAIS, 2004).…”

Section: Respiration Ratementioning

confidence: 99%

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Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures

2013

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In this study, the influence of storage temperature and passive modified packaging (PMP) on the respiration rate and physicochemical properties of fresh-cut Gala apples (Malus domestica B.) was investigated. The samples were packed in flexible multilayer bags and stored at 2 °C, 5 °C, and 7 °C for eleven days. Respiration rate as a function of CO2 and O2 concentrations was determined using gas chromatography. The inhibition parameters were estimated using a mathematical model based on Michaelis-Menten equation. The following physicochemical properties were evaluated: total soluble solids, pH, titratable acidity, and reducing sugars. At 2 °C, the maximum respiration rate was observed after 150 hours. At 5 °C and 7 °C the maximum respiration rates were observed after 100 and 50 hours of storage, respectively. The inhibition model results obtained showed a clear effect of CO2 on O2 consumption. The soluble solids decreased, although not significantly, during storage at the three temperatures studied. Reducing sugars and titratable acidity decreased during storage and the pH increased. These results indicate that the respiration rate influenced the physicochemical properties.

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Section: Estimated Respiration Model Parameterssupporting

confidence: 89%

Section: Respiration Ratementioning

confidence: 99%

Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures

2013

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“…But, for samples taken at day 22, the microorganism count attained 3.3 log CFUg-1. The Pseudomonas inhibition observed during the first 15 days agrees with the results found in the literature, indicating that the bacteria in this group were very sensitive to CO 2 (Borch, KantMuermans, & Blixt, 1996;Phillips, 1996;Cutter, 2002;Jayas & Jeyamkondan, 2002;Liu, Yang, & Li, 2006). Although the bacteriostatic effect of CO 2 has been observed in meat, the results of this work demonstrated that the higher CO 2 concentrations did not produce a larger inhibition of microbial growth, i.e., compositions B and C were not more effective than composition A.…”

Section: Microbiological Analysissupporting

confidence: 90%

Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

et al. 2013

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The objective of this research was to study the effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts. Cuts of pork loin were packaged in trays, covered with poly(vinyl chloride) film. The trays were placed in a masterpack (MP), containing three gas compositions: A) 75% O2 : 25% CO2, B) 50% O2 : 50% CO2 or C) 100% CO2, and stored at 2 ºC. Samples were taken after 1, 8, 15, and 22 days of storage, and evaluated for numerous shelf life traits. The development of Psychrotrophic aerobic bacteria and Pseudomonas spp. was found from the 15 th day of storage. There was a significant treatment effect for some of the considered parameters, such as pH (P < 0.05) and color (L* (P < 0.07), a* (P < 0.07) and b* (P < 0.01)). There was a significant interaction (P < 0.01) for the TBARS values. It can be concluded, from the microbiological point of view, that the use of modified atmospheres containing 25% to 100% CO2 promotes the conservation of meat for up to 15 days of storage under refrigeration. From the point of view of color, atmospheres containing 75% O2 : 25% CO2 and 50% O2 : 50% CO2 ensure the color of packaged pork meat when stored at 2 ºC for up to 15 days. From the point of view of lipid oxidation, packages with 100% CO2 are recommended for storage periods of more than 15 days, whereas those with 75% O2 : 25% CO2 are recommended for storage periods of up to 8 days.

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“…The storage life of food products is significantly extended due to their decreased respiration and as a result of the reduced activity of microorganisms in food. In this case, the composition of gas is initially modified and is subject to dynamic changes depending on the respiration rate of the food product and on the permeability of the membrane or the storage structure surrounding the food product [22].…”

Section: Introductionmentioning

confidence: 99%

Near-Null Geomagnetic Field as an Innovative Method of Fruit Storage

et al. 2020

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The article presents the findings of a study investigating the effects of storing Jonagold apples for six weeks in a condition in which the vertical component of the geomagnetic field has been eliminated (near null GMF) and in control conditions representing those applied in traditional storage (i.e., in the local geomagnetic field (local GMF)). Analyses of the fruit were performed before the start of and three times during the experiment (i.e., following four, five and six weeks in storage). The contents of simple sugars were measured using the HPLC (high performance liquid chromatography) method; refractometry was applied to identify total extract; thermogravimetry was used to measure the water content, volatile substances and total ash; calorific value and intensity of respiration were examined by measuring CO2 emissions. Significant differences were found between the apples stored in the experimental and under control conditions, showing an advantage of storage in a condition with the vertical component of the geomagnetic field removed. Statistically significant differences were mainly identified in the speed of starch conversion into simple sugars, as well as the intensity of respiration and the appearance of the two groups of apples. Storage of fruit in a compensated geomagnetic field proved to be an effective method permitting an extended duration of storage without significant deterioration of the physicochemical and organoleptic properties of apples.

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PH—Postharvest Technology

Cited by 136 publications

References 50 publications

Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures

Estimate of respiration rate and physicochemical changes of fresh-cut apples stored under different temperatures

Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts

Near-Null Geomagnetic Field as an Innovative Method of Fruit Storage

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