Premium
Modeling of Active Modified Atmosphere Packaging of Endives Exposed to Several Postharvest Temperatures
Author(s) -
Charles Florence,
ANCHEZ JOSÉ S,
Gontard Nathalie
Publication year - 2005
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2005.tb11512.x
Subject(s) - modified atmosphere , carbon dioxide , oxygen , chemistry , postharvest , polyethylene , respiration , atmosphere (unit) , absorption (acoustics) , carbon dioxide in earth's atmosphere , scavenger , environmental chemistry , materials science , horticulture , botany , organic chemistry , food science , thermodynamics , shelf life , composite material , radical , physics , biology
ABSTRACT Endives were sealed in low‐density polyethylene flexible pouches containing or not containing individual oxygen or carbon dioxide scavenger sachet and stored at 5 °C and 20 °C. A mathematical model has been applied to predict gas changes for these passive and active modified atmosphere packaging (MAP). The model took into account the respiration rate of endives, the transmission rate of gases through the film, the absorption kinetics of gas scavengers, and the temperature influence of all these parameters. Whatever the temperature, the model was successfully validated with root mean square error values still lower than 1 kPa and thus represented a real tool to improve the design of MAP for fresh fruits and vegetables. Oxygen scavengers reduced by half the transient period duration (50 h compared with 100 h without scavengers) and did not modify the gas equilibrium composition, suggesting a beneficial influence on keeping the quality of the product. The carbon dioxide scavengers’ influence was limited and needs further study with carbon dioxide‐sensitive products.