Modified Atmosphere Packaging of Napoleon Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Quality
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Dosyalar
Tarih
2012
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Effects of modified atmosphere and polymeric packaging material on the physical (mass loss, color, firmness), chemical (pH, total titratable acidity, total soluble solid, total phenolic content, total anthocyanin content), and sensory quality of Napoleon cherry (Prunus avium L. Napoleon) were studied. While lightness (L*) remained fairly unchanged, redness (a*), yellowness (b*), and chroma (C*) decreased during a 42-day storage period, resulting in darker fruit. Firmness did not differ significantly from the initial values (P a parts per thousand currency signaEuro parts per thousand 0.05) after 42 days of storage at 0A degrees C. pH increased for all treatments over the storage period. In general, total titratable acidity increased during the first 2 weeks, and then decreased afterwards. Packaging significantly reduced mass losses, which were 24.08%, 0.50%, 0.39%, and 0.81% for control (unpackaged), polypropylene tray/biaxially oriented polypropylene film (PP/BOPP), polypropylene tray/cast polypropylene film, and polyvinyl chloride-polyethylene tray/polyethylene terephthalate-polyethylene films, respectively. Modified atmosphere packaging was found beneficial on extending the shelf life of fruit during storage. The shelf life of Napoleon cherries was suggested as 28 days for packaged samples and 14 days for unpackaged samples at 0A degrees C. Samples packaged with PP/BOPP under 21% O-2 79% N-2 preserved their physical, chemical, and sensory quality better than other treatments.
Açıklama
Anahtar Kelimeler
Napoleon cherry, MAP, Polymeric material, Sensory quality, Anthocyanin, Phenol
Kaynak
Food and Bioprocess Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
5
Sayı
4
