Effect of temperature and modified atmosphere packaging on overall quality of fresh-cut bell peppers

The effect of vacuum packaging (VP) and modified atmosphere packaging without vacuum (MAP) on shelf-life of fresh-cut green bell pepper stored at 5°C and 10°C were evaluated. In-package atmosphere, overall quality, percentage of leaked juice, texture, ascorbic acid content, ethanol and acetaldehyde,...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology 2004-01, Vol.37 (8), p.817-826
Main Authors: González-Aguilar, G.A., Ayala-Zavala, J.F., Ruiz-Cruz, S., Acedo-Félix, E., Dı́az-Cinco, M.E.
Format: Article
Language:English
Subjects:
Ascorbic acid
Biological and medical sciences
Capsicum annuum
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
Handling, storage, packaging, transport
Microbial growth
microbiological quality
modified atmosphere packaging
Overall quality
shelf life
sweet peppers
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The effect of vacuum packaging (VP) and modified atmosphere packaging without vacuum (MAP) on shelf-life of fresh-cut green bell pepper stored at 5°C and 10°C were evaluated. In-package atmosphere, overall quality, percentage of leaked juice, texture, ascorbic acid content, ethanol and acetaldehyde, and microbial growth, were evaluated at different intervals of storage. MAP-fresh-cut peppers presented better visual quality, less leaked juice and higher firmness than those stored under VP. Microbiological and quality analysis revealed a limit of shelf-life of 14 and 21 days, when fresh-cut peppers were stored at 10°C and 5°C, respectively. We conclude that MAP could be used to maintain quality attributes of fresh-cut peppers for up 21 days at 5°C.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2004.03.007