The Applications of ‘active packaging and chlorine dioxide’ for extended shelf life of fresh strawberries

Abstract

Fresh strawberries are highly perishable because of their high respiration rates. Three alternative packaging approaches were investigated to maintain the high quality and to extend the shelf life of strawberries. These were active packaging using chlorine dioxide (ClO2) and ethylene-moisture sachets. The quality properties of four groups of samples were measured over 3 weeks at 4°C. The groups were: control, active packaging without ClO2 treatment, active packaging with low-dose (5 ppm) ClO2 treatment and active packaging with high-dose (10 ppm) ClO2 treatment. Measured properties were weight loss, gas concentration, pH, titratable acidity (TA), soluble solids content, texture profile and colour. Active packaging with low-dose (5 ppm) ClO2 treatment was found to be the most effective for TA retention and for maintaining (L) brightness values. The control group showed the largest total soluble solids reduction from 7.60 to 6.57. Active packaging without ClO2 treatment showed the lowest weight loss (0.33%), while the control group showed the highest (1.86%) at the end of the storage.Active packaging with high-dose ClO2 treatment showed the highest preference value in global appearance, colour and firmness properties. The low-and high-dose active packaging groups had greater firmness, gumminess and chewiness than that of all other treatments. The results from this study showed that active packaging treatment with ClO2 and the ethylene-moisture sachets had a beneficial effect on the quality of strawberries and could be used commercially.

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

“…After 96 h, similar L values (25.9 and 25.8, respectively) were found. During storage, fruits became less vivid than at harvest (lower chroma, 31.80), and this trend was more evident for fruit packaged with the perforated film (E treatment) which showed the lowest C value (23.3) after 48 h. This can be explained by oxidative browning reaction, as observed in other species in the presence of O 2 (Aday & Caner, 2011;Nunes et al, 2009). The h value is directly related to humidity during storage (GonCalves et al, 2007) decreasing at room temperature with low RH values; at the end of storage (96 h), no statistically significant differences were observed between treatments A and B. Figura 2.…”

“…To prevent gas leakage during measurements, an adhesive septum (Septum white 15 mm, Dansensor, Italy) was placed on the film surface. Calibration was performed using air (Aday & Caner, 2011). The results are expressed based on the average of three replicates.…”

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

“…The descriptors considered were: presence of visible mold, presence of moisture, presence of water in the box, presence of anomalous odors, color of skin and leaf, global appearance and aroma. During each session, the samples were presented in randomized order to the panelists, who judged the parameters with a fi ve grade scale, from 5 (excellent /absence) to 0 (unusable /presence) according to Aday & Caner [2011] with some modifi cation. Results were expressed as a sensory index calculated as the sum of all the scores for each evaluated descriptor.…”

“…In order to extend shelf-life and to limit fungal losses of the fresh strawberries, a number of treatments such as edible coating application, calcium dipping, UV radiation, ultrasonic treatment and modifi ed atmosphere packaging have been studied [Aday & Caner, 2011;Cao et al, 2010;Peano et al, 2014]. Chemical sanitizers and fungicides can be used as well .…”

Fabrication and Testing of PVA/Chitosan Bilayer Films for Strawberry Packaging

“…Juice was obtained by homogenizing strawberries in a blender, and then filtering through a cheese cloth. The pH values of samples were determined with a pH meter (Sartorius PP-50, Goettingen, Germany) [47]. The TSS was determined using a digital refractometer (Atago, Tokyo, Japan).…”