Quality of Green Beans, Bell Peppers and Spinach Stored in Polyethylene Bags

Watada, Alley E.; Kim, Soon Dong; Kim, Kwang S.; Harris, Thomas C.

doi:10.1111/j.1365-2621.1987.tb05894.x

Cited by 50 publications

(25 citation statements)

References 5 publications

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“…Serrano et al [142] stored broccolis using macroperforated, microperforated and non-perforated polypropylene films and observed that all changes related to loss of quality were significantly reduced and delayed with time especially with perforated and non-perforated films. Packaging of pepper with plastic films extend the shelf life but the major benefit appears to be mediated by the maintenance of high relative humidity inside the package which reduces the rates of transpiration [21,70,108,161].…”

Section: Current Application Of Polymeric Films For Map Of Fruits Andmentioning

confidence: 99%

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

2009

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Modified atmosphere packaging (MAP) of fresh produce relies on the modification of atmosphere inside the package achieved by the natural interplay between two processes: the respiration rates of the commodity and the permeability of the packaging films. MAP has been a proven technology to meet the consumer's demand for more natural and fresh foods, which is increasing day by day. Because of its dynamic phenomenon, respiration and permeation take place simultaneously, and it is necessary to design the MAP system and select the matching films to achieve desired atmosphere early and maintain as long as possible. To meet the desired film characteristics for MAP, the different plastic films are either laminated or coextruded. In this modern world, the packaging films of required gas transmission properties are made available through advanced technology. Although the MAP industry has an increasing choice of packaging films, most packs are still constructed from four basic sustainable polymers: polyvinyl chloride (PVC), polyethylene terephthalate (PET), polyproylene (PP) and polyethylene (PE) for packaging of fresh produce. Polystyrene has also been used but polyvinylidene, polyester and nylon have such low gas permeabilities that they would be suitable only for commodities with very low respiration rates.

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Section: Current Application Of Polymeric Films For Map Of Fruits Andmentioning

confidence: 99%

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

2009

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“…(1), was assumed for predicting individual Y k response variables (Watada et al, 1987;Montgomery, 1991 where bk o , bk i , bk ii , and bk ij are regression coefficients and X i the coded independent variables, linearly related to c C , c A , and t ( Table 1). The factorial design described was used for samples packaged in mono-oriented polypropylene bags (OPP) and in low density polyethylene bags (LDPE) (29 runs for each type of packaging film).…”

Section: Experimental Designmentioning

confidence: 99%

Shelf life of fresh-cut spinach as affected by chemical treatment and type of packaging film

Piagentini

Güemes

2002

Braz. J. Chem. Eng.

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-Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Their storage life may be greatly reduced due to their high rates of respiration and transpiration and the possibility of enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine the shelf life and the failure attribute that conditioned the shelf life of fresh-cut spinach treated with chemical solutions and packaged in bags with different permeabilities. The shelf life of fresh-cut vegetables was defined as the time of refrigerated storage at which any one of the sensory attributes scored below 7 or when the microbiological counts exceeded 5.10 7 CFU/g. Fresh-cut spinach was treated with citric acid and ascorbic acid solutions and packaged in mono-oriented polypropylene (OPP) bags or low-density polyethylene (LDPE) bags. Sensory attributes and total microbial counts were evaluated throughout refrigerated storage. Response surface methodology (RSM) was used to study the simultaneous effect of chemical treatment and refrigerated storage time on sensory and microbiological quality of fresh-cut spinach. A quadratic polynomial regression model was assumed for predicting off-odor, general appearance, wilting, browning, color, and mesophilic aerobic population. Type of packaging film only influenced development of off-odor (p≤0.001) and had no effect on visual sensory attributes or microbiological counts (p>0.05). Development of off-odor was the attribute that limited shelf life of fresh-cut spinach packaged in OPP bags. On the other hand, shelf life of samples packaged in LDPE bags was dependent on a decrease in general appearance or an increase in microbiological counts, depending on the chemical treatment used.

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“…Previous research has focused on the packaging of bell peppers (Ben-Yehoshua et al 1983;Brackett 1990;Bussel and Kenigsberger 1975;Lurie et al 1986;Miller et al 1986;Watada et al 1987). Many of these studies examined the use of individual film-wrapping (shrink wrap).…”

Section: Introductionmentioning

confidence: 97%

Prolonging the Shelf‐life of Fresh Green Chile Peppers Through Modified Atmosphere Packaging and Low Temperature Storage

Wall¹,

Berghage²

1996

Journal of Food Quality

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The postharvest quality ofgreen chile fruit was compared after storage in 3 types ofpackages at 2 temperatures (24C and 8C). Package types were corrugated cardboard boxes, pressed cardboard trays overwrapped with VF-71 polyethylene, or low-density polyethylene (LDPE) bags. Fruit packaged in boxes or overwrapped trays had 24.8% and 10. I% weight loss, respectively, after I week of storage at 24C. Fruit packaged in polyethylene bags lost 0.3% weight and remained green. After I week at 8C, the weight losses were 3.8%, 1.8% and 0% for the boxed, overwrapped and bagged treatments, respectively. Postharvest quality was maintained up to 4 weeks when fruit were packaged in LDPE bags and stored at 8C. In a second study, steady state 0, and CO, levels were determined inside the LDPE packages as fruit weight and temperature were varied. Storage temperatures were 24C, 16C and 8C. At SC, stea@ state 0, levels rangedfrom 12.0 kPa to 0.9 Wa, and CO, levels rangedfrom 2.0 kPa to 4.6 kPa as fruit weight was increasedfrom 120 to 480 g. At 24C and 16C, fruit packaged in 480 g units had slower ripening rates than fruit packaged in smaller units; however, fruit stored at 8C remained green the longest, regardless offruit weight,

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Quality of Green Beans, Bell Peppers and Spinach Stored in Polyethylene Bags

Cited by 50 publications

References 5 publications

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

Applications of Plastic Films for Modified Atmosphere Packaging of Fruits and Vegetables: A Review

Shelf life of fresh-cut spinach as affected by chemical treatment and type of packaging film

Prolonging the Shelf‐life of Fresh Green Chile Peppers Through Modified Atmosphere Packaging and Low Temperature Storage

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