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Effects of Modified Atmosphere Packaging on the Quality of Dried Lemon Slices
Author(s) -
Fu Manqin,
Xiao Gengsheng,
Wu Jijun,
Chen Yulong,
Yu Yuanshan,
Chen Weidong,
Xu Yujuan
Publication year - 2017
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/jfpp.13043
Subject(s) - browning , modified atmosphere , food science , citric acid , chemistry , ascorbic acid , vacuum packing , shelf life , controlled atmosphere , lemon juice , antioxidant capacity , antioxidant , biochemistry , organic chemistry , sugar
Modified atmosphere packaging (MAP) is a widely used technology for maintaining the sensory and nutritional qualities of fruits and vegetables during storage. The aim of this work was to investigate the changes in quality attributes of dried lemon slices that were packaged in air and N 2 during storage at room temperature for 7 weeks. The results showed that N 2 packaging was more effective at retaining ascorbic acid, citric acid, total phenolics, hesperidin and antioxidant capacity (oxygen radical absorbance capacity value) with retention rates of 63.2, 99.7, 36.7, 76.8 and 53.3%, respectively. In contrast, dried lemon slices packaged in N 2 had lower Δ E * values and 5‐hydroymethylfurfural content after 7 weeks storage, which indicated that N 2 packaging postponed the occurrence of browning. Overall, MAP in N 2 had a better effect on the sensory perception and nutritional quality during storage of dried lemon slices offering a useful alternative to conventional packaging in air. Practical Application Nonenzymatic browning can occur during the storage of dried lemon slices which gradually turn black, seriously influencing their appearance, quality and market value. In this study, modified atmosphere N 2 packaging effectively inhibited the browning of dried lemon slices offering a useful alternative to conventional packaging in air or vacuum.