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Quality changes of treated fresh‐cut tropical fruits in rigid modified atmosphere packaging containers
Author(s) -
Chonhenchob Vanee,
Chantarasomboon Yada,
Singh S. Paul
Publication year - 2006
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.740
Subject(s) - ascorbic acid , modified atmosphere , shelf life , browning , titratable acid , food science , chemistry , tropical fruit , horticulture , biology
There has been increasing demand for various fresh‐cut tropical fruits. However, their short shelf‐life has limited the market increase of this product. Quality changes (firmness, colour, total soluble solids (TSS), titratable acidity (TA), sensory quality and microbial safety) of fresh‐cut mangoes, pineapples, melons and mixes of these fruits were evaluated. Chemical treatments to reduce browning, firmness loss and decay of fresh‐cut tropical fruits were investigated. The most effective agents for fresh‐cut mangoes, pineapples and melons were 0.1 m ascorbic acid, 0.2 m ascorbic acid and 0.2 m ascorbic acid + 0.2 m calcium chloride, respectively. Fresh‐cut tropical fruits were packaged in various rigid containers (PET, OPS and OPLA). Gas composition in the package headspace and time to reach steady‐state condition varied among fresh‐cut packaging systems and affected their quality and shelf‐life. The effects of package permeability of O 2 and CO 2 on quality and shelf‐life of the fresh‐cut products are discussed. Extended shelf‐life was observed in fresh‐cut mangoes, pineapples and mixes packaged in PET due to reduced O 2 and elevated CO 2 atmosphere. A modified atmosphere of 6% O 2 and 14% CO 2 achieved in PET extended the shelf‐life of fresh‐cut pineapples from 6 to 13 days. Accumulation of CO 2 may impart an off‐odour of fresh‐cut fruits. The results suggested that the shelf‐life of fresh‐cut fruits could be extended by using proper rigid containers. Suitable mixes to create optimal equilibrium modified atmosphere had a potential to extend shelf‐life of short shelf‐life fresh‐cut tropical fruits. Copyright © 2006 John Wiley & Sons, Ltd.

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