Postharvest Management Approaches for Maintaining Quality of Fresh Produce

The first scientific investigation into effects of a modified atmosphere on fresh fruits and vegetables was published about 200 years ago. However, innovations in modified atmosphere packaging (MAP) for fresh produce are still drawing significant attention from researchers and industry nowadays. This chapter provides an overview of the latest innovations or studies related to MAP for fresh fruits and vegetables based on published literature in the past 5 to 6 years. The results show that the identification of the best MAP practices for individual fresh and fresh-cut fruits and vegetables is still the major focus of research. Active MAP, including antimicrobial packaging, is receiving significant attention. New packaging materials have been evaluated in response to market changes and needs. Limited investigations have been conducted into the intelligent packaging design. These indicate that there are still many challenges and opportunities for the innovations of MAP for fresh and fresh-cut fruits.

Modified Atmosphere Packaging for Fresh Fruits and Vegetables

The aim of this study was to determine suitable oxygen transmission rate (OTR) films for modified atmosphere (MA) storage of asparagus spears (Asparagus officinalis L.), and to examine the related changes in asparagus spear quality. Asparagus spears were packed with 10,000, 20,000, 40,000, 70,000, and 100,000 cc/m·day·atm OTR film treatments for MA storage, and perforated film (conventional storage) was used as the control. The fresh weight loss rate was less than 1% in all OTR film treatments but not in the control. In all OTR film treatments, ethylene content rapidly increased on the first day of storage, and gradually decreased thereafter to 2.0 μL·L by the final storage day. In the 10,000 cc and 20,000 cc OTR film treatments, carbon dioxide content was maintained within the permissible range for asparagus spears under recommended controlled atmosphere (CA) and MA conditions (5-12%). The oxygen content was maintained between 12% and 20% in all OTR film treatments. Hue angles and total chlorophyll content were highest in the 10,000 cc OTR film treatment in both tips and stems. Visual quality was maintained at a saleable level only in the 10,000 cc OTR film treatment until the final storage day (25 days). Based on sensory evaluation, the least off-odor was detected in the 10,000 cc OTR film treatment, and the most in the control treatment. While the soluble solids content decreased with all film treatments, it was maintained at the highest level in the 10,000 cc OTR film treatment. Vitamin C content decreased with all film treatments during storage, but was maintained at higher levels in the 10,000, 20,000, and 40,000 cc OTR film treatments. The firmness of tips and stems increased with storage duration in all film treatments, stems were firmer under the perforated film, 10,000, and 20,000 cc OTR film treatments. Given these results, the 10,000 cc OTR film treatment is considered the most appropriate for MA asparagus spear storage since visual quality and soluble solids content were maintained, and fresh weight loss, vitamin C content, off-odor, and yellowing were suppressed during storage.

Different Oxygen Transmission Rate Packing FilmsDuring Modified Atmosphere Storage: Effects onAsparagus Spear Quality

The purpose of this study was to determine how asparagus spear qualities are affected by hot water immersion (HWT) and modified atmosphere packaging (MAP) pre-treatments. Asparagus spears were treated either with different durations of HWT or packed with 10,000 cc/m2·day·atm oxygen transmission rate (OTR) film as the MAP treatment, and then stored at 4°C until the final storage day. Respiration and ethylene production rates in asparagus increased after HWT, with 8 and 16 min treatments having the most effect on these parameters. Fresh weight loss was less than 0.3% with all treatments. Gas composition (i.e., C2H4, CO2, and O2) within the packaging was not significant among all treatments during storage. The MAP and HWT treatments made no difference not only in fresh weight but also in gas composition. Microbial growth (i.e., total aerobic bacteria, yeast, mold, and E. coli) was lower with the 2 and 4 min treatments than with the other treatments. Electrolyte leakage was less in the control, 2 min, and 4 min treatments compared to the 8 and 16 min treatments. The hue angle and total chlorophyll values, which are associated with yellowing, remained constant at the 2 and 4 min treatments compared to the other treatments, which did not have maintained values. Asparagine content accumulated in the control, 2 and 4 min treatments, whereas the 8 and 16 min treatments showed a decrease in asparagine content. Stem firmness was similar to pre-storage measurements with the 4 min treatment. Stem length for all of the treatments was slightly increased before storage regardless of HWT duration. Asparagus off-odor and visual qualities were the best with 4 min treatment compared to the other treatments. Consequently, HWT for 2-4 min and MAP Pre-treatments were effective in maintaining the measured qualities among the treatment and control groups. In contrast, HWT for more than 8 min offset any beneficial heat-treatment effects for long-term storage; as indicated by tissue softening at the stem tip, which resulted in secondary damages that included microorganism infection and deterioration of visual quality in the vegetables. Additional key words: asparagine, chlorophyll, electrolyte leakage, firmness, visual quality, yellowing

Influence of Hot Water Immersion and MAP Pre-treatments on Sterilization and Asparagus Spear Qualities During Cold Storage

https://www.jstage.jst.go.jp/article/jjshs1/83/3/83_CH-093/_pdf

Odor Components and the Control of Odor Development in Ornamental Cabbage

Broccoli (Brassica oleracea L. cv. Green Country) florets were packaged with 17 m PVC (polyvinyl chloride), 30 m LDPE (low-density polyethylene), and 50 m LDPE films separately. Then broccoli were stored at four different storage temperatures (0, 61, 91, and room temperature) to simulate maximum period of storage. Fresh weight, color, off-odor, decay, chlorophyll and ascorbic acid contents, O, CO ethylene concentrations inside the packages were monitored for 5 days at room temperature and 35 days at 0, 6, and 9. Shelf life was determined according to the packaging materials and storage temperatures. At room temperature, gas compositions inside packaging film were about 17 kPa O+3 kPa CO, 2 kPa O+4 kPa CO, and 1 kPa O+5 kPa CO in PVC 17 m, LDPE 30 m, and LDPE 50 m, espectively. At 0 cold storage conditions, gas composition was about 18 kPa O+1 kPa CO, 3 kPa O+3 kPa CO, and 2 kPa O+5 kPa CO in PVC 17 m, LDPE 30 m, and LDPE 50 m, respectively. Deterioration and wilting developed more rapidly in PVC 17 m than LDPE 30 m and LDPE 50 m. Weight loss, color, chlorophyll and ascorbic acid contents were more rapidly changed in PVC 17 m film due to high transmission rate. Off-odor was severe in LDPE 50 m. Soft rot and fungal infections were developed both in LDPE 30 m and LDPE 50 m towards the end of the storage period. Weight loss and color was influenced by the storage temperature and packaging film, especially under PVC 17 m, broccoli showed higher weight loss and yellowing at 9 than 6 and 0. According to the results, broccoli packaged with LDPE 30 m film and storage at 0 was the most desirable for extending shelf-life when weight loss, color change, off-odor and microbial infections are considered.

Effect of packaging film and storage temperature on quality maintenance of broccoli.

Handle everyday research tasks with reliable, citation-backed results

Your personal Research Agent to handle research tasks with citation-backed results

Popular Tasks used by Researchers

How can I help with your research?

Meet SciSpace

Get more enhanced response by uploading the PDFs you want me to reference.

No relevant PDFs in your library

SciSpace is the AI research assistant for academics. Run systematic literature reviews on 280M+ papers, and write papers with cited sources. Trusted by 1M+ students, PhDs & researchers.

SciSpace | AI for Research

Analyze PDFs

Code & Manuscripts

Funding & Grants

Literature & Patents

Medical & Clinical Data

Systematic Review

Visualize & Present

Web & Data

Build a Google Scholar-like website for your research.

Build a website

Create charts and images for your research

Create a Chart

Write a paper for submission to a journal

Draft a manuscript

Patent Search

Design eye-catching scientific posters in minutes.

Scientific Poster Generation

Systematic Literature Review

One task is running at the moment. Your messages will be shown right after.

Drag and drop or click here to browse

Loved by <highlight>1 million+</highlight> researchers

Extract a list of specific topics and their sources from unstructured text

Topics

Compare and analyze relevant papers that matches with your search

Papers

Get insights from PDFs and bookmarked papers from your library

My library

Recent searches

Try searching for:

Catch AI-generated content in scholarly and non-scholarly content

{ai} Detector

Ai Writer

Get PDF Summaries, highlighted text explanations 

Chat with PDF

Effortlessly create in-text citations and bibliographies in APA and 2,500 other formats

Citation generator

Get explanations, summaries, and answers on academic papers

Ease up your research workflow with {scispace}'s cohort of exciting AI tools

Elevate your academic writing skills and convey your ideas the way you want

Paraphraser

Explore our range of reading and writing tools

Your file is being prepared and should be ready in a few minutes. If it's a large file, it might take a bit longer. You can close this window, and we'll email you the file when it's done.

You have reached a maximum limit of <strong>{limit}</strong> columns in the table. Remove at least <strong>1</strong> column to add or create another one.

Won YongBae

Author Tools

Chat about Author

Papers

Effect of packaging film and storage temperature on quality maintenance of broccoli.