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1.
Fresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, “ready-to-use” vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO2, and N2, are most often used in MAP. The recommended percentage of O2 in a modified atmosphere for fruits and vegetables for both safety and quality falls between 1 and 5%. Although other gases such as nitrous and nitric oxides, sulphur dioxide, ethylene, chlorine, as well as ozone and propylene oxide have also been investigated, they have not been applied commercially due to safety, regulatory, and cost considerations. Successful control of both product respiration and ethylene production and perception by MAP can result in a fruit or vegetable product of high organoleptic quality; however, control of these processes is dependent on temperature control. 相似文献
2.
Yanyin Guo Zhaoyin Gao Ling Li Yuanyuan Wang Hongqing Zhao Meijiao Hu Min Li Zhengke Zhang 《European Food Research and Technology》2013,237(6):943-950
Controlled atmosphere (CA) has been widely used to help extend the shelf life and maintain the quality of horticultural products. In the present study, broccoli (Brassica oleracea L. cv. Youxiu) florets were stored under CA with high levels of O2/CO2 at 15 °C, including 100 % O2, 80 % O2 + 20 % CO2, 60 % O2 + 40 % CO2, 40 % O2 + 60 % CO2, and air (control), to determine the effects of CA on storage period and on some physiological properties during storage. The results showed that compared with the control, the treatments combining O2 and CO2 effectively extended the storage period and inhibited respiration rate, ethylene production, and reductions in weight loss, chlorophyll, and ascorbic acid levels. Moreover, the CA treatments inhibited the increases in both superoxide radicals (O 2 ?· ) production rate and hydrogen peroxide (H2O2) level and reduced malondialdehyde accumulation, which could be beneficial in delay of senescence by alleviation of oxidative damage. In addition, broccoli florets exposed to CA conditions maintained lower activities of superoxide dismutase and peroxidase that are responsible for scavenging of O 2 ?· and H2O2 and alleviating lipid peroxidation. Among the treatments, the maximum efficacy was observed with a CA of 40 % O2 + 60 % CO2, which prolonged the storage period of broccoli heads to 17 days (d) compared with 4 d under air treatment. Conversely, 100 % O2 treatment accelerated senescence and deterioration in the quality of broccoli, resulting in a shorter storage period. These results suggest that the establishment of an appropriate CA condition with high levels of O2/CO2 may be an ideal strategy for maintaining the quality of broccoli florets during storage. 相似文献
3.
The dynamic of oxygen (O2) and carbon dioxide (CO2) concentration was characterized in soybean (Glycine max (L.)) samples hermetically stored in glass jars at 15, 25 and 35 °C and 13, 15 and 17% moisture content (m.c., wet base). Two correlations were used for smoothing gas concentration in time: linear and exponential. Then, the respiration rate at each temperature and m.c. combination was calculated as storage time progressed and oxygen was consumed and two predictive models for respiration were proposed: Model I (temperature and m.c. dependent) and Model II (temperature, m.c. and oxygen dependent). It was observed that respiration rate increased with storage m.c. and temperature. However, respiration rate was not mainly affected by O2 until a critical concentration limit of about 2% was reached. Respiration rates were from 0.341 to 22.684 mg O2/(kgDM d) and from 0.130 to 20.272 mg CO2/(kgDM d) for a range of storage condition of 13–17% m.c. and 15–35 °C temperature. The respiration rate of soybean seeds obtained in this study resulted significantly lower than the rates reported in the literature for other grains at similar temperature and aw (water activity) storage condition. For hermetic storage simulations in which O2 concentration is not expected to drop below 2%, the simplest model (Model I) could be used, but if the O2 concentration of the hermetic system is expected to be depleted, Model I would under estimate the time at which O2 is consumed, and thus a model with O2 dependency is recommended instead (Model II). 相似文献
4.
FATOUMATA HAMZA FRANÇOIS CASTAIGNE CLAUDE WILLEMOT GILLES DOYON JOSEPH MAKHLOUF 《Journal of food quality》1996,19(3):177-188
The effects of CO2 and O2 concentration on the preservation of minimally processed Romaine lettuce (Lactuca sativa, L.) under controlled atmosphere were studied. The lettuce was stored at 4C for 16 days under a continuous stream of nitrogen containing 0.5 to 2% O2 and 2 to 15% CO2. Increasing the CO2 content in the atmosphere to 10% or more reduced enzymatic browning due to wounding and improved lettuce visual quality. However, 15% CO2 caused brown lesions (brown stain, BS) after 8 days of storage. Decreasing the O2 content to 1% in the presence of 10% CO2 reduced tissue browning slightly without lowering the content of phenols, but 0.5% O2 increased browning and anaerobiosis. Among the atmospheres tested, 10% CO2 and 1% O2 were beneficial for maintenance of the quality of minimally processed Romaine lettuce. 相似文献
5.
Broccoli was packaged using 2 microperforated (cross-micro, SM60®) and 3 modified atmosphere packages (MAP) (polyethylene MAP, broccoli MAP, lettuce MAP). Packaged broccoli was stored 9 days at 2C and an additional 1, 3, 4 and 6 days at 13C, for a total storage 10, 12, 13 and 15 days, respectively. Concentrations of CO2 and O2 were determined after 12 days. Sensory analyses were conducted after 10, 12, 13, and 15 days. Broccoli quality was evaluated for ten sensory attributes by eight trained judges. Analysis of variance and principal component analysis were used to determine the effect of packaging and storage time. Broccoli packaged in lettuce MAP was most anaerobic (3.9% CO2, 1.2% O2) and developed sauerkraut-like odors/flavors after 10 days of storage. The microperforated wraps did not alter the gas composition of the packages (16.3% O2, 0.2% CO2) and broccoli became yellow and limp after 15 days. In contrast, broccoli packaged in the polyethylene and broccoli MAP packages modified the CO2 and O2 concentrations and maintained the broccoli quality for the duration of the experiment (15 days). 相似文献
6.
Shengmin Lu 《LWT》2007,40(3):460-464
Different methods of packaging were investigated for their effectiveness in inhibiting quality deterioration of minimally processed Bok Choy (Brassica chinensis L.). Modified atmosphere packaging (MAP) flushed with 5% O2 and 2% CO2 resulted in a reduction of respiration rate and ion leakage of minimally processed Bok Choy stored at 10 °C. The chlorophyll content and Fv/Fm value of minimally processed Bok Choy in MAP decreased much slowly than those of Bok Choy sealed directly in polyethylene (PE) bag or in perforated oriented polypropylene (POPP) bag. Weight loss of Bok Choy in MAP and sealed directly in PE were only 1.3%, while that in POPP reached a high value of 11% during the storage of 10 days. The shelf-life of minimally processed Bok Choy in MAP, sealed directly in PE and in POPP bag at 10 °C were 10, 6 and 4 days, respectively, according to the sensory quality evaluation. 相似文献
7.
S. Mangaraj 《International Journal of Food Properties》2013,16(3):609-628
Several experiments were conducted at different storage temperatures for generating respiration data using close system method for respiration. A respiration rate model, based on enzyme kinetics and the Arrhenius equation was proposed for predicting the respiration rates of Guava as a function of O2 and CO2 concentrations and storage temperature. Temperature was found to influence the model parameters. In this model, the dependence of respiration rate on O2 and CO2 was found to follow the uncompetitive inhibition. The enzyme kinetic model parameters, calculated from the respiration rate at different O2 and CO2 concentration were used to fit the Arrhenius equation against different storage temperature. The activation energy and respiration pre-exponential factor were used to predict the model parameters of enzyme kinetics at any storage temperature between 0–30°C. The developed models were tested for its validity at 12°C and it was found to be in good agreement (the mean relative deviation moduli between the predicted and experimental respiration rates were found to be 8.95% and 8.02% for O2 consumption and CO2 evolution, respectively) with the experimentally estimated respiration rates. 相似文献
8.
Model for Fresh Produce Respiration in Modified Atmospheres Based on Principles of Enzyme Kinetics 总被引:15,自引:0,他引:15
A respiration model, based on enzyme kinetics, was proposed for predicting respiration rates of fresh produce as a function of O2 and CO2 concentrations. In this model, the dependence of respiration on O2 was assumed to follow a Michaelis-Menten type equation (r = Vm[O2]/{Km+ [O2]}), and the effect of CO2 on respiration to follow an uncompetitive inhibition model (r = Vm[O2]/{Km + (1 + [CO2]/ Ki) [O2]}). The model predictions agreed well with published data for a variety of commodities and with experimental data for cut broccoli. Fresh produce respiration rates (O2 consumption or CO2 evolution) at various O2 and CO2 concentrations, as well as transient and equilibrium gas concentrations within permeable packages, could be accurately predicted with the model equations. 相似文献
9.
L ROMO-PARADA C. WILLEMOT F. CASTAIGNE C. GOSSELIN J. ARUL 《Journal of food science》1989,54(1):122-158
Cauliflowers were stored for 9 wk in air or in N2 containing 3% O2 and 0, 2.5, 5 or 10% CO2 at 1°C and 100% relative humidity, with or without pretreatment with 15% CO2 Consumer visual acceptability and several maturity indicators (weight loss, rate of respiration, leakage of free α-amino compounds, levels of free sugars and organic acids) were determined. The samples exposed to 5% or less CO2 were still acceptable after 7 wk of storage, while 10% CO2 and pretreatment with 15% CO2 caused softening, yellowing and increased leakage. Respiration was decreased by low O2. Increasing CO2 up to 5% brought additional benefit. Succinic acid increased with increasing CO2. 相似文献
10.
Maria Cefola Maria L Amodio Rosaria Cornacchia Raffaella Rinaldi Sebastiano Vanadia Giancarlo Colelli 《Journal of the science of food and agriculture》2010,90(5):789-797
BACKGROUND: Many leafy brassicas are widely used for ready‐to‐use salads. Broccoli raab (Brassica rapa L.), also called turnip top, or rapini, is extensively cultivated in southern Italy. The edible portion is made up of the green, immature inflorescences and the stem with its most tender leaves. Recently, interest in this crop has increased among European consumers; moreover, a substantial increase in consumption could come from the ready‐to‐use product. RESULTS: The effects of four different atmosphere compositions (air, 3% O2 in nitrogen, 3% O2 + 10% CO2 in air, and 10% CO2 in air) on quality attributes of ready‐to‐use broccoli raab were studied. Controlled atmosphere affected appearance, composition, respiration rate, weight loss, and presence of off‐odours. Storage of broccoli raab florets under low oxygen conditions delayed post‐cutting deterioration during storage at 5 °C and preserved appearance and typical odour, up to 17 days. Moreover, respiration rate as well as loss of green colour, chlorophyll and vitamin C were also slowed down in this condition. Finally, in this study no effect of controlled atmosphere storage was found on total phenols content and antioxidant activity. CONCLUSION: Results showed that cold storage in 3% O2 can be beneficial in order to maintain quality of ready‐to‐use, broccoli raab for up to 17 days. Copyright © 2010 Society of Chemical Industry 相似文献
11.
Sofía Barrios Patricia Lema Claudia Lareo 《International Journal of Food Properties》2013,16(9):2039-2051
A model for strawberry (Fragaria × ananassa cv. San Andreas) respiration rate was determined as a function of O2 and CO2 concentrations and temperature. Strawberries were enclosed in containers under different gaseous compositions (0–24% O2 and 0–15% CO2) and temperatures (10, 19, 23°C). Respiration rate was determined as O2 consumption and CO2 production. Respiration rate data was fitted to Michaelis-Menten models, with temperature dependence according to Arrhenius type equation. Non–linear regression was applied to calculate model parameters. No CO2 inhibition was verified, so a simple Michaelis–Menten model was selected (R2 = 0.91). 相似文献
12.
Developmental stages of Rhyzopertha dominica were exposed to atmospheres containing 1%, 2%, 3%, 5%, 10% or 15% oxygen (O2) in nitrogen at 30°C and 70% r.h. Respiration rates were determined with a gas chromatograph. The O2 intake and carbon dioxide (CO2) output by insects were expressed in μl/insect h or μl/mg h. Respiration of eggs, young and old larvae, pupae, and adults at normal atmospheric air were at rates of 0.0029, 0.41, 2.52, 0.82, and 2.86 μl CO2/insect h, respectively. Respiration rates of the same stages in terms of insect weight were 0.14, 4.83, 1.98, 0.64 and, 2.58 μl CO2/mg h, respectively. At reduced O2 levels respiration rates of eggs, larvae and pupae were proportional to the O2 levels. Adult respiration rates were high at 3% and 5% O2 levels almost reaching that of normal atmospheric air, and were 2.56 and 2.85 μl CO2/insect h, respectively. In adults, respiration quotient values for the same O2 levels were higher than at normal atmospheric O2 and were 1.5 and 1.02, respectively.Respiration of adults in normal air between 20°C and 35°C increased with temperature and gas values varied between 0.89 and 6.82 μl CO2/insect h, respectively, or 0.93 and 5.63 μl O2/insect h, respectively. 相似文献
13.
以1.8mg/L臭氧水清洗的鲜切杭白菜为试验材料,研究不同气体组分的气调包装(CK为空气;A为5%O_2+5%CO_2+90%N_2;B为5%O_2+10%CO_2+85%N_2;C为10%O_2+5%CO_2+85%N_2;D为10%O_2+10%CO_2+80%N_2)对鲜切杭白菜保鲜效果的影响。结果表明:B组低氧高二氧化碳的包装能有效地抑制鲜切杭白菜上微生物的生长,保持其较好的感官品质,同时延缓VC、叶绿素及可溶性固形物含量的降低,防止杭白菜过快失水,有效地保证鲜切杭白菜的货架期在15d以上。 相似文献
14.
Begoa Gimnez Pedro Roncals Jose A Beltrn 《Journal of the science of food and agriculture》2002,82(10):1154-1159
Shelf‐lives of filleted rainbow trout (Oncorhynchus mykiss) packaged in over‐wrap, vacuum and gas mixture conditions and stored at 1 ± 1 °C were compared by measurement of pH, total volatile bases (TVB), hypoxanthine content, lipid oxidation (TBARS value), superficial counts of aerobic psychrotrophic flora and sensory analysis (colour, odour and flavour). The gas mixtures evaluated were 10% O2 + 50% CO2 + 40% N2, 10% O2 + 50% CO2 + 40% Ar, 20% O2 + 50% CO2 + 30% N2, 20% O2 + 50% CO2 + 30% Ar, 30% O2 + 50% CO2 + 20% N2 and 30% O2 + 50% CO2 + 20% Ar. Sensory quality deterioration was delayed and bacterial growth as well as increases in pH, TVB and hypoxanthine levels were reduced by modified atmosphere packaging (MAP). Lipid oxidation was higher in gas packages with 20 and 30% O2 than in those with 10% O2. Vacuum‐packed fillets presented the lowest TBARS values. In summary, MAP gave rise to a significant extension of shelf‐life when compared with vacuum and over‐wrap packaging. No significant differences were found between the packages containing either N2 or Ar. The best evaluated atmosphere consisted of 10% O2 + 50%CO2 + 40% N2/Ar. © 2002 Society of Chemical Industry 相似文献
15.
The respiration rate of dry coleslaw mix at different concentrations of O2 and CO2 was determined in an open flow-through respirometer at 5°C. Product O2 consumption rate fitted an enzyme kinetics model. Vm and Km values of 22.72 mlkg-1h-1 and 1.083 %O2, respectively were calculated. CO2 had an inhibitory effect on respiration rate. The effect of CO2 on respiration gave a good fit with an uncompetitive inhibition enzyme kinetics model (E = 5.11%). Product respiration rate increased with temperature by an Arrhenius type relationship. Activation energies for O2 consumption and CO2 evolution were 74.8 kJ/kg and 84.2 kJ/kg respectively. These results provide information essential for the design and optimization of modified atmosphere packs for this product. 相似文献
16.
Respiration of the produce and permeation of gas through the packaging films are the processes involved in creating a modified
atmosphere inside a package that will extend shelf life of agricultural perishables. Thus modeling respiration rate of the
selected produce is crucial to the design of a successful modified atmosphere packaging system. Two different models based
on regression analysis and enzyme kinetics were developed with the help of respiration data generated at temperatures 0, 5,
10, 15, 20, 25, and 30 °C for litchi fruit using the closed system method. Temperature was found to influence the model parameters.
In the model, based on enzyme kinetics, the dependence of respiration rate on O2 and CO2 was found to follow the uncompetitive inhibition. The enzyme kinetic model parameters, calculated from the respiration rate
at different O2 and CO2 concentration were used to fit the Arrhenius equation against different storage temperature. The regression coefficients
values were used for the prediction of respiration rate using regression model. The activation energy and respiration pre-exponential
factor were used to predict the model parameters of enzyme kinetics at any storage temperature. The developed models were
tested for its validity at 2 °C. The models showed good agreement with the experimentally estimated respiration rate. 相似文献
17.
APPLICATION of an ENZYME KINETICS BASED RESPIRATION MODEL to CLOSED SYSTEM EXPERIMENTS FOR FRESH PRODUCE 总被引:1,自引:0,他引:1
An approach was developed to use a respiration model, based on enzyme kinetics principle, along with the closed system method for generating respiration rates of fresh produce as a function of O2 and CO2 concentrations. to verify this approach, experiments were conducted to measure the respiration rates of cut broccoli contained in closed jars at 0, 7, 13 and 24C. the respiration model was found to fit the experimental data very well, and the model parameters were estimated using multiple linear regression analysis. Another experiment was also conducted with a permeable package containing cut broccoli at 13C, and the experimental respiration rates were found to compare well with those predicted using the model parameter values estimated above. 相似文献
18.
Effects of temperature and carbon dioxide concentration on the growth of mesophilic aerobic count (MAC), psychrotrophic, Gram-negative bacteria, pseudomonads and lactic acid bacteria were investigated in a case-study of minimally processed endive. When plotting population density against time, a distinct lag time was not observed. In a temperature range from 4.3–16.1°C, both combined Arrhenius–Ratkowsky-restricted growth models were used to model growth of these groups of micro-organisms. Temperature dependence of the growth rate constant for pseudomonads and psychrotrophic, Gram-negative bacteria were similar, whereas the growth rate constant of the MAC was much more temperature dependent. A combined exponential (CO2)–Arrhenius (temperature)-restricted growth model was selected to model the number of pseudomonads and an exponential (CO2)–Ratkowsky (temperature)-restricted growth model was selected to model the growth of MAC on cut endive. The restricted growth model was differentiated with respect to time to obtain a dynamic restricted growth model. Temperature shift-up and shift-down experiments were performed. Use of the Arrhenius equation for the temperature dependence of the growth rate constant and parameter estimates obtained under constant CO2and temperature conditions only partially allowed us to predict the microbial evolution of minimally processed endive under dynamic conditions. Especially under temperature shift-down conditions, a systematic underestimation of growth was observed. 相似文献
19.
The aim of this study was to evaluate the susceptibility of the egg stage of the rice moth Corcyra cephalonica to modified atmospheres (MAs) enriched with CO2 or N2 at 25, 30 and 35 °C combined with various exposure times. The tested modified atmospheres containing CO2 were 20% CO2, 16% O2 and 64% N2; 40% CO2, 12% O2 and 48% N2; 60% CO2, 8% O2 and 32% N2 and 80% CO2, 4% O2 and 16% N2. The tested modified atmospheres containing N2 were 97% N2 and 3% O2 and 98% N2 and 2% O2. The results showed that the hatchability responding to modified atmospheres enriched with either CO2 or N2 decreased significantly with an increase in exposure time, gas content (%) and temperature. All tested combinations provided complete (100%) egg control in less than 4 days. Based on 100% mortality, shorter exposures were obtained with 80% CO2 than with N2 at most tested temperatures. The modified atmospheres enriched with 98% N2 were more effective than 97% N2 against C. cephalonica eggs, especially at 35 °C. It is recommended to use high levels of CO2 in air (80%) and N2 (98%) in controlling 0–24-h-eggs of C. cephalonica within 24–36 h for CO2 and 18–72 h for N2. 相似文献
20.
María López-Caballero María Álvarez Torres Juan Sánchez-Fernández Antonio Moral 《European Food Research and Technology》2002,215(5):390-395
A luminescent colony isolated from spoiled hake, tentatively identified as Photobacterium phosphoreum, was cultured in a sterile fish juice at 1ǃ °C. Growth, trimethylamine, off-odour and biogenic amines production under four gas mixtures (60% CO2/15% O2/25% N2, 60% CO2/40% O2, 40% CO2/60% O2, 40% CO2/40% O2/20% N2) and under air were tested. Aerobically incubated bacteria showed the highest counts and trimethylamine production after 43 days of storage (>108 cfu/ml and 28 mg TMA-N/100 ml, respectively). Mixtures containing CO2 and O2 seemed to exert an inhibitory effect both on growth and trimethylamine production by this bacteria, specially for mixtures containing 60% CO2. Off-odour production was detected when the bacteria was incubated in air from day 15. Cadaverine was the major amine produced by P. phosphoreum followed by histamine. Putrescine and spermidine production generally increased during the aerobic incubation. However, the level of histamine and tyramine was higher under the gas mixture containing 60% CO2/15% O2/25% N2 than in air, whereas the agmatine production seemed to be enhanced under any gas mixture assayed. 相似文献