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QUALITY CHANGES IN FRESH‐CUT CAPSICUM ( CAPSICUM ANNUUM ) SHREDS UNDER MODIFIED ATMOSPHERES DURING SIMULATED RETAIL AND HOME STORAGE
Author(s) -
RAI D.R.,
KAUR P.,
PATIL R.T.
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2010.00481.x
Subject(s) - modified atmosphere , shelf life , food science , respiration rate , pulp and paper industry , ascorbic acid , environmental science , chemistry , respiration , botany , biology , engineering
Capsicum shreds were stored under modified atmosphere packaging in differentially perforated and nonperforated packages at 5 and 15C. Chlorophyll was largely maintained at both storage temperatures in perforated packages having two macroperforations. Maintenance of chlorophyll in nonperforated packages was not considered to be beneficial in view of anaerobic environment at 15C, which affected other qualitative constituents adversely. While the ascorbic acid deteriorated at a faster rate in nonperforated packages at both temperatures, it was better retained in all perforated packages. A decrease in storage temperature to 5C resulted in rapid oxidation of phenolic content, while it was hampered in nonperforated packages. Because all the objectively assessed qualitative characteristics could not be maintained under a single gas condition, subjectively evaluated sensory ratings could point out that in‐pack atmosphere under two perforations could be used for a storage period of 5 days under simulated storage environment. PRACTICAL APPLICATIONS Minimally processed capsicum has high rates of respiration and due to non‐utilization of standardized packaging has a shorter shelf life at the retail shelves and, thereafter, at the consumer level. This research has focused on application of modified atmosphere technology under simulated storage environment at the retailer and then at the customer level for minimally processed capsicum shreds. The results of the study have implied that a shelf life of 5 days from processing to consumption along with maintenance of various physicochemical constituents can be attained using the perforated packaging instead of the conventional nonperforated packages being used commercially. These results have potential application at the level of processer and retailer engaged in the postharvest chain of capsicum processing. Utilization of the results of this research is likely to aid them to standardize the packaging of capsicum shreds and maintain its better shelf life and various physicochemical constituents.