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Modified atmosphere packaging to extend the shelf life of tomatoes
Author(s) -
GEESON J. D.,
BROWNE K. M.,
MADDISON KIRSTEN,
SHEPHERD JUDITH,
GUARALDI FRANCESCA
Publication year - 1985
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1985.tb00384.x
Subject(s) - modified atmosphere , ripening , relative humidity , shelf life , food spoilage , flavour , horticulture , materials science , humidity , atmosphere (unit) , composite material , chemistry , food science , biology , meteorology , genetics , physics , bacteria
An experimental retail packaging system was used to compare the atmospheric com‐position and relative humidity which developed within packs sealed with a range of plastic films with different permeability properties, and to study the effects of these conditions on the rate of ripening (as indicated by colour change) and sensory quality of tomatoes. In packs sealed with several polyvinylchloride (PVC) films or with K‐resin (a butadiene‐styrene copolymer), an atmosphere containing 3–9% CO 2 +3−9% 0 2 developed within circa 3–4 days at 10 or 12.5°C. Ripening of part ripe fruit was retarded, but continued normally after the packs were perforated, with no obvious adverse effects on the smell, flavour or texture of the fruit. In packs sealed with less permeable films (e.g. cellulose acetate), the internal atmosphere equilibrated to 10–18% CO 2 + < 2% O 2 , resulting in complete inhibition of ripening, a high incidence of rotting and tainting of the fruit. Very high (98% or above) relative humidity within sealed packs also encouraged fungal spoilage. The possible commercial applications and benefits of this type of modified atmosphere (MA) packaging are discussed.