Modified atmosphere storage

Park, K.W., Kang, H.M., Yang, E.M. and Jung, J.C. (1999) Effects of film package and storage temperature on quality of parsley in modified atmosphere storage. Acta Horticulturae 483, 291-298. 

Modeling Gaseous Environment and Physiochemical Changes of Fresh Fruits and Vegetables in Modified Atmospheric Storage... 

Methanethiol has a very low flavor threshold value (0.02 ppb in water 15), and possesses a strong, offensive, fecal-like odor (18). It also is readily converted to very unpleasant oxidized sulfurous off-flavor compounds with low detection thresholds, such as dimethyl disulfide and dimethyl trisulfide (18,25). Thus, suppression or modulation of methanethiol formation in cruciferous vegetables would le to a reduction of off-flavors associated with methanethiol-related compounds, and enhance the utility of controlled and modified atmosphere storage technologies for these vegetables. 

Jayas, D. S and Jeyamkondan, S. Modified atmosphere storage of Grain Meat Fruit and Vegetables. Biosy emEngineering, 82(3), 235-251 (2002). 

Serrano, M. et al.. Maintenance of broccoli quality and functional properties during cold storage as affected by modified atmosphere packaging. Postharvest Biol. Tech-... 

Pariasca, J.A.T. et al.. Effect of modified atmosphere packaging (MAP) and controlled atmosphere (CA) storage on the quality of snow pea pods (Pisum sativum L. var. saccharatum). Postharvest Biol. TechnoL, 21, 213, 2000. 

Howard LR and Hernandez-Brenes C. 1998. Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging. J Food Qual 21 317-327. Hribar J, Plestenjal A, Vidrih R and Simcic M. 1994. Influence of CO2 shock treatment and ULO storage on apple quality. Acta Hort 368 634. 

Agerlin-Peterson M. and Berends H. 1993. Ascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres. LWT Food Sci Technol 197 546—549. 

Modified-atmosphere packaging and subsequent storage at low temperature (5-7 days at 1-8°C) have been developed as adequate techniques to prolong shelf-life of raw vegetables. However, in recent decades other methods have been developed to maintain the quality of foods. 

Many fresh-eut produee takes the advantage of the internal development of a modified atmosphere paekaging (MAP), whieh improves the retention of quality under delieate interaetion between respiratory inerease of CO2, gas transmission properties of packaging materials, and storage temperature. 

For perishable commodities, the use of modified atmospheres to extend postharvest life and quality of fruit and vegetables has been practised for over 60 years, and the technique is now widely used in combination with lowered temperature and raised humidity. The atmospheres used for storage (up to 10% CO2, < 5% oxygen) include those known to be effective against insect pests, but the low-temperature combination acts against the efficacy of the treatment. For fungistatic action, the addition of 5-10% carbon monoxide to the atmosphere provides protection for commodities that cannot tolerate high C02 levels (Kader and Ke, 1994). 

Jakobsen M, Bertelsen G, Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition, Meat Science 2000, 54, 49-57. 

In addition to the traditional canning, freezing, pickling and dehydration processes, several new processing techniques have surfaced in recent years. Irradiation with gamma rays, storage with controlled and modified atmospheric environment, reverse osmosis and ultrafiltration will be discussed in subsequent chapters. The emphasis will be on chemistry of quality improvement of the processed fruit and vegetable products. 

Controlled atmosphere (CA) or modified atmosphere (MA) storage refers to reduction of O2 and/or elevation of C02 to levels different from those in air. The addition of carbon monoxide (CO) or removal of C2H4 may also be involved. CA implies a greater degree of precision in maintaining specified levels of O2 and C02 than MA. 

Literature is scarce on the effects of controlled atmosphere (CA) and modified atmosphere (MA) storage on carotenoid content and colonr retention in yellow and red vegetables. Sozzi et al. (1999), reported a lower content in total carotenoids and lycopene in tomatoes, which had been stored in 3% O2 or 20% CO2 than after storage in air (control). No differences were fonnd after storage in low O2 and high CO2. When the samples were transferred to air, the total carotenoid and lycopene contents were lower in the tomatoes, which were subjected to different storage treatments from those stored in air all the time. 

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