Open Access384 Modified-Atmosphere Packaging of Fresh Produce to Prevent Generation of Anaerobic Environments
Author(s) -
Michael Wendorf,
Nazir Ahmad Mir,
Randolph M. Beaudry
Publication year - 1999
Publication title -
hortscience
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.518
H-Index - 90
eISSN - 2327-9834
pISSN - 0018-5345
DOI - 10.21273/hortsci.34.3.510b
Subject(s) - low density polyethylene , modified atmosphere , polyethylene , hydrogen peroxide , anaerobic exercise , water vapor , chemistry , materials science , pulp and paper industry , food science , biology , organic chemistry , shelf life , physiology , engineering
Broccoli tissue, ranging in weight from 7 to 21 g, was sealed in packages made from low-density polyethylene (LDPE) of various thickness and permeability to establish a range of O 2 levels in the package headspace. A pouch containing either hydrogen peroxide (H 2 O 2 ) or water as a control was also sealed in the package. For packages that developed anaerobic atmospheres, inclusion of H 2 O 2 permitted the maintenance of aerobic conditions for up to 3 days at ambient room temperature. These results suggest that the plant tissue is able to actively metabolize the H 2 O 2 vapor to generate O 2 , which will prevent the development of low-O 2 conditions in packaged produce, even under conditions of elevated storage temperature.