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Modified atmosphere packaging for green chili peppers
Author(s) -
Lee Kwang Soo,
Woo Kang Lyung,
Lee Dong Sun
Publication year - 1994
Publication title -
packaging technology and science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.365
H-Index - 50
eISSN - 1099-1522
pISSN - 0894-3214
DOI - 10.1002/pts.2770070108
Subject(s) - modified atmosphere , atmosphere (unit) , polyethylene , moisture , polypropylene , ascorbic acid , low density polyethylene , materials science , food science , chemistry , composite material , horticulture , shelf life , physics , meteorology , biology
Modified atmosphere packages were designed and used for the packaging of green chili peppers. Respiration of green peppers at 10°C was characterized by the closed‐system method as a function of O 2 and CO 2 concentrations, and was incorporated into mass balance equations of O 2 and CO 2 gases in order to predict the gas composition inside the package over time. From the prediction of atmospheres inside packages constructed of the available plastic films, three retail packages (110‐g peppers) were designed and studied experimentally for their ability to modify the package atmosphere and to retain quality (moisture, ascorbic acid and chlorophyll). Pepper packages using 25 μm low‐density polyethylene and 30 μm cast polypropylene could attain modified atmosphere close to the optimal gas concentrations (3% O 2 and 5% CO 2 ), and therefore provided better quality retention compared with unpackaged controls.