Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 56

Table 1.4 (continued)
Species and
food type

Initial gas
mix

Treatment prior to
packaging

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

Treatment effect and shelf
life extension Package material References

Asparagus
( Asparagus
offi cinalis
L .)

1. PMAP
2. AMAP
10 kPa/5
kPa O 2 /
CO 2

1. LDPE fi lm of 15 m thickness

and with OTR: 3.2 and
CO 2 TR:
10.2 × 10 −12 mol s −1 mm −2 kPa −1
used for PMAP
2. LDPE fi lm of 25

ʼ Dipping in 20 ppm

6-benzylaminopurine
(6-BA) for 10 min

2 °C for 24 days MAP treated samples

dipped in 6-BA retained
their sensory attributes
better compared to
untreated samples, had
bigger chlorophyll and
ascorbic acid content and
less fi ber (69

An et al. ( 2006 )

m thickness
and with OTR: 2.1 and
CO 2 TR:
6.5 × 10 −12 mol s −1 mm −2 kPa −1
used for AMAP

ʼ

g/g,
24 mg/100 g and 0.38 %
for total chlorophyll,
ascorbic acid and crude
fi ber on the 24th day)

ʼ

Asparagus
spears
( Asparagus
offi cinalis
L .) cv
Dariana

1. PMAP Stretch fi lm with OTR: 583 and

CO 2 TR: 1,750 mL/m 2 h atm.

Immersion in hot
water (55 °C) for
3 min cooling in
chlorinated water and
then storage unpeeled
or peeled

3 °C for 6 days Heat treatment suppressed

ethylene production of
peeled asparagus (<1 ppm
during the whole storage
period). Pretreatment and
MAP prevented lightness
reduction and anthocyanins
formation (81.43 and
0.9 ʼ g/g for lightness and
anthocyanin values of

Siomos et al.
( 2010 )