Agriculture Reference
In-Depth Information
Table 1.5
(continued)
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
(
Brassica
oleracea
var.
Italica
)
Marathon cv.
PMAP:
1. 14 % O
2
/10.5 %
CO
2
2. 6 % O
2
/7 % CO
2
3. 17.9 % O
2
/4 %
CO
2
1. OPP with OTR 1.3
and CDTR 4.9 L/
m
2
24 h atm.
2. LDPE with OTR
11 and CDTR
>46 L/
m
2
24 h atm. with
ethylene adsorbing
sachet
3. PVC with OTR
56.1 and CDTR
>173 L/
m
2
24 h atm.
1. 10 °C—7 days
2. 4 °C—3 days and 4
days at 10 °C
Weight loss
incidence did not
differ signifi cantly
between samples
stored in the 3
packaging fi lms
(0.6-1.2 %)
Samples stored in OPP
fi lm had the most off
odors, while samples in
LDPE and PVC fi lm
preserved
dimethylsulphide (0, 0
and 0 and 8.1, 2.4 and
4.8 for OPP, LDPE and
PVC respectively, stored
in temperatures 1 and
2), dimethyldisulphide
(18, 5 and 4 and 26.6,
10.3 and 15.5 for OPP,
LDPE and PVC
respectively, stored in
temperatures 1 and 2),
and dimethyltrisulphide
levels close to the initial
values
Jacobsson
et al.
(
2004a
)
Broccoli
(
Brassica
oleracea
var.
Italica
)
Marathon cv.
PMAP:
1. 14-12.9 %
O
2
/10.5-11.1 %
CO
2
2. 6-4.2 %
O
2
/6.8-7.2 % CO
2
3. 17.9-16 %
O
2
/3.8-4.7 % CO
2
For the fi rst and
second storage
temperature
1. OPP with OTR 1.3
and CDTR 4.9 L/
m
2
24 h atm.
2. LDPE with OTR
11 and CDTR
>46 L/
m
2
24 h atm. with
ethylene adsorbing
sachet
3. PVC with OTR
1. 10 °C—7 days
2. 4 °C—3 days and 4
days at 10 °C
Samples packaged in
LDPE fi lm had the
highest values in
freshness, greenness,
compactness and
evenness, compared
Overall, samples
stored in LDPE
bags with the
addition of an
ethylene absorber
had properties close
to the fresh samples
Jacobsson
et al.
(
2004b
)
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