Modified Atmosphere Packaging of Napoleon Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Quality

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dc.authoridEsturk, Okan/0000-0002-5394-2515
dc.authoridayhan, zehra/0000-0001-9114-4445
dc.contributor.authorEsturk, Okan
dc.contributor.authorAyhan, Zehra
dc.contributor.authorUstunel, Mehmet Ali
dc.date.accessioned2024-09-18T20:33:07Z
dc.date.available2024-09-18T20:33:07Z
dc.date.issued2012
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractEffects 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.en_US
dc.description.sponsorshipCommission of Scientific Research Projects of Mustafa Kemal University [08 M 1502]en_US
dc.description.sponsorshipThe authors acknowledge the project funding provided by the Commission of Scientific Research Projects of Mustafa Kemal University (Project No. 08 M 1502). The authors are thankful to Huhtamaki (Istanbul, Turkey), Folyoterm/Ozyildirim Plastik (Istanbul, Turkey), Yenipak (Istanbul, Turkey), Polinas (Manisa, Turkey), and A-Pack Companies (Istanbul, Turkey) who donated the packaging materials and Citexco (Hatay, Turkey) for providing fruit.en_US
dc.identifier.doi10.1007/s11947-011-0561-3
dc.identifier.endpage1304en_US
dc.identifier.issn1935-5130
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-84859420045en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1295en_US
dc.identifier.urihttps://doi.org/10.1007/s11947-011-0561-3
dc.identifier.urihttps://hdl.handle.net/20.500.12483/11311
dc.identifier.volume5en_US
dc.identifier.wosWOS:000302481900017en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofFood and Bioprocess Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectNapoleon cherryen_US
dc.subjectMAPen_US
dc.subjectPolymeric materialen_US
dc.subjectSensory qualityen_US
dc.subjectAnthocyaninen_US
dc.subjectPhenolen_US
dc.titleModified Atmosphere Packaging of Napoleon Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Qualityen_US
dc.typeArticleen_US

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