Premium
Modified‐atmosphere retail packaging of discovery apples
Author(s) -
Smith Steve M.,
Geeson John D.,
Browne K. Martin,
Genge Pia M.,
Everson Helen P.
Publication year - 1987
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740400209
Subject(s) - modified atmosphere , softening , low density polyethylene , polyethylene , flesh , food science , atmosphere (unit) , horticulture , chemistry , materials science , composite material , shelf life , biology , meteorology , physics
Abstract An experimental modified‐atmosphere packaging system was used to compare the atmospheric compositions that developed within sealed packs made from a range of films of different permeability properties. The effects of these conditions were then related to the primary quality attributes, i.e. background skin colour and flesh firmness, and the sensory quality of Discovery apples. Concentrations of CO 2 and O 2 within packs were dependent on the permeability of the film and the holding temperature. In packs sealed with low density polyethylene films and held at 20°C, equilibrated atmospheres containing 3‐5% CO 2 and 5‐6% O 2 developed within 1‐2 days. Softening and yellowing of fruit was markedly retarded. In packs sealed with some less permeable films, atmospheres containing 12‐20% CO 2 and 0.9‐4% O 2 developed within 1‐2 days, resulting in retarded softening and yellowing of the fruit but also a high incidence of tainting. Possible commercial applications, benefits and limitations of modified‐atmosphere packaging are discussed.