Modified Atmosphere Packaging of “Napoleon” Cherry: Effect of Packaging Material and Storage Time on Physical, Chemical, and Sensory Quality

Effects of modified atmosphere and polymeric packaging material on the physical (mass loss, color, firmness), chemical (pH, total titratable acidity, total soluble solid, total phenolic content, total anthocyanin content), and sensory quality of “Napoleon” cherry ( Prunus avium L. “Napoleon”) were s...

Full description

Saved in:
Bibliographic Details
Published in:Food and bioprocess technology 2012-05, Vol.5 (4), p.1295-1304
Main Authors: Esturk, Okan, Ayhan, Zehra, Ustunel, Mehmet Ali
Format: Article
Language:English
Subjects:
Acidity
Agriculture
Anthocyanins
Atmosphere
Biotechnology
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cherries
Firmness
Food packaging
Food Science
Fruits
Original Paper
Packaging
Packaging materials
pH effects
Phenolic compounds
Phenols
Polyethylene
Polyethylene films
Polyethylene terephthalate
Polypropylene
Polyvinyl chloride
Sensory properties
Shelf life
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:Effects of modified atmosphere and polymeric packaging material on the physical (mass loss, color, firmness), chemical (pH, total titratable acidity, total soluble solid, total phenolic content, total anthocyanin content), and sensory quality of “Napoleon” cherry ( Prunus avium L. “Napoleon”) were studied. While lightness ( L *) remained fairly unchanged, redness ( a *), yellowness ( b *), and chroma ( C *) decreased during a 42-day storage period, resulting in darker fruit. Firmness did not differ significantly from the initial values ( P  ≤ 0.05) after 42 days of storage at 0°C. pH increased for all treatments over the storage period. In general, total titratable acidity increased during the first 2 weeks, and then decreased afterwards. Packaging significantly reduced mass losses, which were 24.08%, 0.50%, 0.39%, and 0.81% for control (unpackaged), polypropylene tray/biaxially oriented polypropylene film (PP/BOPP), polypropylene tray/cast polypropylene film, and polyvinyl chloride-polyethylene tray/polyethylene terephthalate-polyethylene films, respectively. Modified atmosphere packaging was found beneficial on extending the shelf life of fruit during storage. The shelf life of “Napoleon” cherries was suggested as 28 days for packaged samples and 14 days for unpackaged samples at 0°C. Samples packaged with PP/BOPP under 21% O 2 79% N 2 preserved their physical, chemical, and sensory quality better than other treatments.
ISSN:1935-5130
1935-5149
DOI:10.1007/s11947-011-0561-3