Application of Modified Atmosphere Packaging on Quality of Selected Vegetables: A Review - Application of Modified Atmosphere Packaging on Quality of Selected Vegetables - page 66

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
fl orets cv.
Milady

PMAP:
1. 1 % O 2 /21 % CO 2
2. 8 % O 2 /14 % CO 2

1. BOPP with 2
microholes
2. BOPP with 8
microholes

8 °C—7 days Weight losses of

samples on both
treatments were
low and did not
exceed 1.8 %

Off odors and visual
quality was preserved
by PMAP 1

PMAP 1 created by
BOPP 1 fi lm proved
to be benefi cial for
preserving sensory
attributes and
glucosinolate
content (1.65 and
3.56 for total
aliphatic and idole
glucosinolates,
respectively) for 7
days at 8 °C

Schreiner
et al. ( 2007 )

Broccoli
heads
( Brassica
oleracea L.
var. Italica )
Marathon cv.

PMAP:
1. 20 kPa O 2 /0.08
kPa CO 2
2. 14 kPa O 2 /2-2.5
kPa CO 2
3. 5 kPa O 2 /6 kPa
CO 2

1. Macroperforated
(Ma-P)
(OTR—1,600,
CDTR—3,600)
2. Microperforated
(Mi-P)
(OTR—2,500,
CDTR—25,000)
3. Nonperforated
(No-P)
(OTR—1,600,
CDTR—
3,600 mL/

1 °C—28 days Weight loss of

samples in Mi-P
and No-P fi lm s
was limited
>1.5 %, compared
to 13.33 % of
samples stored in
Ma-P fi lms.
Texture values of
Mi-P and No-P
samples slightly
decreased reaching
116, 68 and
100.66 N,

No-P broccoli had no
signifi cant changes on
color and chlorophyll
content (3.5 from the
initial 3.8 mg/g), while
a slight decrease of both
color attributes and
chlorophyll was
monitored on Mi-P
samples (2.7 mg/g)

Samples stored in
Mi-P and No-P fi lm
had extended shelf
life reaching 28
days compared to 5
days of control
samples

Serrano
et al. ( 2006 )