Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 46

Table 1.3 (continued)

Storage temperature
(°C) and storage
period (days)

Species and food
type

Treatment prior to
packaging

Treatment effect and shelf
life extension Initial gas mix Package material References

Tomato (cv
'Liberto')

1. PMAP 1
created by the
fi rst fi lm
2. PMAP 2
3. PMAP 3
4. PMAP 4

1. PE 20 ʼ m
2. PE 50 ʼ m
3. PVC 10 ʼ m
4. PP 25 ʼ m

Dipping for 1-2 min
into 100 ppm of
Thiabendazole solution

13 °C—60 days Samples stored under

PMAP 2 and 4 maintained
their characteristics until
the 60th day of storage (1.5
and 1.6 Nt/mm for fi rmness,
1.2 and 1 % for weight loss
of MAP 2 and 4 samples on
the 60th day)

Batu and
Thompson
( 1998 )

Tomato
( Lycopersicum
esculentum
Mill .) cv Durinta

1. PMAP
2. Active MAP
7.5 % O 2

Vascolan fi lm with OTR: 2.35
and CO 2 TR:
6.11 × 10 −14 mol s −1 m −2 Pa −1

Washing with
chlorinated water
(0.07 mM) with or
without CaCl 2 (0.09 M)

2 and 10 °C—7 and
10 days

Optimal results were found
under MAP storage at 2 °C
(58.5 and 52.4 N for
fi rmness, 4.3 and 4.2 o Brix
for soluble solids, 0.33 and
0.34 g citric acid/100 g for
titratable acidity of passive
and AMAP samples,
respectively on the tenth
day). CaCl 2 dips improved
samples attributes only at

Artes et al.
( 1999 )