Agriculture Reference
In-Depth Information
Table 1.5
Effect of MAP and packaging material on broccoli shelf life prolongation
Species and
food type
Treatment before
packaging
Storage temperature (°C)
and storage period (days)
Texture- weight
loss
Shelf life(days)-life
extension
Initial gas mix
Packaging material
Color
Microfl ora
Sensory analysis
References
Broccoli
Florets
(
Brassica
oleracea
) var.
Botrytis gr
“Shogun” cv.
PMAP:
1. PVC
2. LDPE 11
ʼ
m
3. LDPE 15
1 °C—7 days and 20 °C
for 2.5 days
Samples stored
in LDPE 15 and
20 showed the
lowest browning
disorders
Weight loss was
signifi cantly lower
(7 to 15 times) in
samples stored in
LDPE fi lms than
for PVC fi lm
LDPE 15 showed
the best overall
results and is
considered the
preferred fi lm for
broccoli fl orets
storage
Artes et al.
(
2001
)
1. 18.3-15.5 %
O
2
/0.6-1.9 % CO
2
2. 18-15.8 %
O
2
/0.8-2.5 % CO
2
3. 18.7-15.3 %
O
2
/0.6-3.1 % CO
2
4. 18.3-15.1 %
O
2
/0.9-3 % CO
2
For the fi rst and
second storage
temperature
m
4. LDPE 20
ʼ
m
ʼ
Broccoli
fl orets (“Iron
Duke” cv.)
1. PMAP: 7.5 %
O
2
/11.2 % CO
2
2. Vent packaging
3. Automatic
Misting
1. PD-961 fi lm
60
5 °C—6 days
Total carotenoids
were preserved
in MAP samples,
whereas
42-57 % loss
was observed in
samples stored in
other conditions
Moisture content
was preserved in
MAP treated
samples, while the
moisture levels
decreased (76 %)
in vent packaged
samples
MAP treated samples
preserved initial color
attributes better
compared to both vent
packaged samples and
control
MAP was the best
treatment, retaining
vitamin C (14-46 %
retention in other
treatments),
peroxidase activity
and vitamin E
content
Barth and
Zhuang
(
1996
)
m thick fi lm
for MAP
2. “Xironet” 150
ʼ
m
thick fi lm for vent
packaging
ʼ
Broccoli
heads
(
Brassica
oleracea L
),
Italica
group,
Marathon cv.
PMAP: 1.3-1.9 %
O
2
/8.9-10.4 % CO
2
PD-961 with OTR
6,000-8,000 and
CDTR 19,000-
22,000 mL/m
2
24 h
1. KMnO
4
20 g
2. 2.5 g
Sorbitol + KMnO
4
20 g
3. 5 g
Sorbitol + KMnO
4
20 g
4. 10 g
Sorbitol + KMnO
4
20 g
5. 20 g
Sorbitol + KMnO
4
20 g
0-1 °C—29 days
Weight losses were
linearly increased
with sorbitol
increase, but their
level did not
exceed
marketability
limits
Addition of sorbitol
reduced off-odors
The combination of
sorbitol and KMnO
4
can play an
important role in
preserving quality
of samples by
reducing off-odors
and off-fl avors
formation on
broccoli
De Ell et al.
(
2006
)
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