Modified Atmosphere Packaging of Kabaaşı Apricot (Prunus armeniaca L. ‘Kabaaşı’): Effect of Atmosphere, Packaging Material Type and Coating on the Physicochemical Properties and Sensory Quality

• Published in: Food and bioprocess technology 2012-07, Vol.5 (5), p.1601-1611
• Main Authors: Muftuoğlu, Fatin, Ayhan, Zehra, Esturk, Okan
• Format: Article
• Language: English
• Subjects: Agriculture; Antioxidants; Apricots; Atmosphere; Biotechnology; Carbon dioxide; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coating; Coatings; Food packaging; Food Science; Fruits; Original Paper; Packaging; Packaging materials; Physicochemical properties; Polypropylene; Sensory properties; Shelf life; Trays
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-010-0482-6

Effects of modified atmosphere, packaging material and coating on the physicochemical properties and sensory quality of ‘Kabaaşı’ apricot were studied. Apricots were coated with 5% NatureSeal®, packaged under active (5% oxygen, 10% carbon dioxide) or passive atmospheres using polypropylene trays sealed with cast polypropylene or biaxially oriented polypropylene and stored at 4 °C for 42 days. The colour values ( L *, C * and H °) significantly decreased after 28 days of storage at all applications ( P  ≤ 0.05). For packaged fruit, mass loss was less than 1%; however, unpackaged apricots lost 57% of their initial fresh mass until the end of storage. In general packaging material, atmosphere and coating had no significant effect on chemical attributes (pH, antioxidant activity and total carotenoid content). Physicochemical characteristics and sensory quality of uncoated and coated apricots were preserved for 28 days under active or passive modified atmosphere packaging using biaxially oriented polypropylene or cast polypropylene film. However, shelf life of unpackaged fruits was limited to less than 7 days.