Quality of Strawberries Automatically Packed in Different Plastic Films

García, José María; Medina, Rosales; Olías, José M.

doi:10.1111/j.1365-2621.1998.tb15849.x

Cited by 59 publications

(39 citation statements)

References 14 publications

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“…O filme de PVC de 0,020 mm de espessura evidenciou baixa barreira aos gases atmosféricos, reduzindo a concentração de O 2 para valores de 11,82 kPa e aumentando a de CO 2 para 3,0 kPa, no seu interior, durante o período de armazenamento (Figura 4B A perda acumulada da massa fresca dos (PMF) dos frutos acondicionados na caixa PET com tampa perfurada foi de 2,6%, em seis dias de armazenamento, enquanto nos frutos submetidos às demais modalidades, a perda foi inferior a 1%, não atingindo os valores de 6%, referidos em García et al (1998) e Cunha Junior et al (2011, 2012 A firmeza dos frutos decresceu 7% (valor inicial de 5,4 N e final de 5,0 N), enquanto o teor de ácido ascórbico diminuiu em 20% (valor de 6,2 mg de para 5,0 mg de ácido ascórbico por 100 g de massa fresca de morango). Estas tendências são inerentes ao metabolismo de senescência dos frutos na pós -colheita (Kader 1992;Chitarra e Chitarra, 2005).…”

Section: Resultados E Discussão Ensaio 1: Seleção De Filmes Para a Counclassified

Embalagem alternativa para cadeia produtiva de morango

et al. 2017

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R E S U M OO objetivo do trabalho foi avaliar e selecionar os filmes mais adequados capazes de aumentar a vida pós -colheita dos morangos (Fragaria × ananassa) mantendo a qualidade, sem alteração económica na cadeia produtiva atual. No primeiro ensaio (EXP1) testaram -se nove diferentes métodos de embalagem: caixa de tereftalato de polietileno (PET) com tampa perfurada (Controlo) e as outras modalidades eram constituídas pela caixa (PET) revestida com oito tipos distintos de filmes. No segundo ensaio (EXP2), as melhores modalidades selecionadas no EXP1, correspondentes aos filmes eleitos foram os utilizados para a conservação de morangos da cultivar Oso Grande. No EXP1, os frutos acondicionados com os filmes de: polipropileno (PP) com 0,006 mm e o D955 com 0,019 mm de espessura apresentaram as pontuações mais bem cotadas referentes ao aspeto global, contudo os morangos embalados com PP de 0,006 mm apresentaram elevados teores de acetaldeído e de etanol provocando odor alcoólico. No EXP2, os morangos acondicionados no filme D955 de 0,019 mm e com o filme de policloreto de vinilo (PVC) de 0,020 mm de espessura apresentaram boa aparência até ao oitavo dia, mantiveram a qualidade e apresentaram baixa ocorrência de doenças, quando comparados com outros filmes. O filme de PVC com 0,020 mm de espessura demonstra ser uma boa alternativa aos produtores que já utilizam esse tipo de filme, mas com uma espessura inferior. Palavras -chave:Fragaria × ananassa, atmosfera modificada, pós -colheita, refrigeração. A B S T R A C TThe objective of this work was to evaluate and select the most suitable films capable of increasing the post -harvest life of the strawberries (Fragaria ananassa) maintaining quality, without economic alteration in the current productive chain. In the first test (EXP1) nine different methods of packaging were tested: polyethylene terephthalate (PET) tray with perforated lid (Control) and the other were the PET tray coated with eight different types of films. In the second experiment (EXP2), the best modalities selected in the EXP1, corresponding to the films chosen were those used for the conservation of strawberries of the Oso Grande cultivar. In EXP1, fruits packed in polypropylene (PP) films with 0.006 mm and D955 with 0.019 mm thickness presented the highest scores regarding the overall aspect, however strawberries packed with PP of 0.006 mm presented a high acetaldehyde and ethanol contents resulting in the presence of alcoholic odor. At EXP2, strawberries packed in D955 film 0.019 mm thickness and polyvinyl chloride (PVC) 0.020 mm presented good appearance until day eight, maintained quality and presented low occurrence of diseases when compared with the other films. The PVC 0.020 mm thickness proves to be an alternative for producers that already use this type of film with a lower thickness.

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Section: Resultados E Discussão Ensaio 1: Seleção De Filmes Para a Counclassified

Embalagem alternativa para cadeia produtiva de morango

et al. 2017

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“…CFB packs ( fig. 5.1) are widely used because they are safe andBending & Impact resistance [51]. CFBs are equally suitable for different modes of transport -by sea or air [52].…”

Section: Role Of Packaging In Reducing Food Losses and Wastementioning

confidence: 99%

Active Packaging In Keeping The Food Fresh – A Review

2017

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The demand for safe and high quality foods, as well as changes in consumer preferences have led to the development of innovative and novel approaches in food packaging technology. One such development is the smart or intelligent food packaging technology.Packaging is an essential component of the food system, assuring the safe handling and delivery of fresh and processed food products from the point of production to the end user. Technological developments in packaging offer new prospects to reduce losses, maintain quality, add value and extend shelf-life of agricultural produce and consequently secure the food system. The objective of this review is to highlight the contributions of packaging in securing the food system by maintaining quality and reducing food losses. It also discusses some of the emerging packaging technologies that have revolutionized the way we handle and package food to meet the increasing consumer demands for consistent supply of high quality, safe and nutritious products.Key Words:Packaging,Shelf-life,Food products,Waste. INTRODUCTION.Packaging can be defined as a method to protect the food with the aim of minimizing the environmental impact on it.In the current market scenario, packaging provides the most important first point of contact by which a company presents its products to consumers.The Packaging Institute International (PII) defines packaging as the enclosure of products, items or packages in a wrapped pouch, bag, box, cup, tray, can, tube, bottle or other container form to perform one or more of the following functions:containment, protection, preservation, communication, utility and performance. If the device or container performs one or more of these functions, it is considered a package.Smart,active, intelligent and green are terms used to describe innovative packaging technologies developed to prolong the shelf life, enhance the quality and safety of food and protect the environment [1].Conventional passive packaging systems protect the food products only from external environmental hazards.Smart packaging systems are used to modify and monitor the internal and external food environment and provide multiple barriers to protect food [2]. Maintaining food quality,improving safety and reducing post-harvest wastes are key objectives of a smart packaging food system. High incidence of post-harvest wastes pose a major problem in the food industry and world at large [3]. An estimated 1.3 billion tonnes of food is wasted annually in production, distribution, and homes.Reports from developed countries such as Britain, Sweden and USA have indicated that almost one third of purchased food is wasted at food service institutions and households [4].In the early days of agriculture, leaves and animal skin were used as packaging materials to carry food over short distances and to secure them for later use [5].In modern food systems, the principle functions of packaging have widened to include containment, protection, communication and convenience [6]. Paine and Paine (1992) noted...

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“…Os frutos armazenados na condição ambiente apresentaram maior perda de massa em todos os tempos e, aos 12 dias de armazenamento, os frutos perderam 8,84% de massa fresca, enquanto que em câmara fria, nesse mesmo período, a perda de massa foi de apenas 2,95% (Figura 1). García et al (1998) relataram que a máxima perda de massa comercialmente tolerada para morangos é de 6% e que, pelos resultados encontrados na Figura 1, enquanto os frutos acondicionados em câmara fria podem prolongar por até 12 dias de armazenamento os frutos em condição ambiente somente por até seis dias de estocagem.…”

Section: Materiais E Métodosunclassified