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Storage Quality of Ready-to-Eat Campbell Table Grapes as Affected by Active Modified Atmosphere Packaging

Lee, H.H., Korea Food Research Institute, Seongnam, Republic of Korea ; Hong, S.I., Korea Food Research Institute, Seongnam, Republic of Korea ; Kim, D.M., Korea Food Research Institute, Seongnam, Republic of Korea

Korean Journal of Food Science and Technology, 2012-10, Vol.44 (5) [Periódico revisado por pares]

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  • Título:
    Storage Quality of Ready-to-Eat Campbell Table Grapes as Affected by Active Modified Atmosphere Packaging
  • Autor: Lee, H.H., Korea Food Research Institute, Seongnam, Republic of Korea ; Hong, S.I., Korea Food Research Institute, Seongnam, Republic of Korea ; Kim, D.M., Korea Food Research Institute, Seongnam, Republic of Korea
  • Assuntos: GRAPES ; minimal processing ; modified atmosphere packaging ; RAISIN ; ready-to-eat ; superatmospheric oxygen ; table grape ; UVA
  • É parte de: Korean Journal of Food Science and Technology, 2012-10, Vol.44 (5)
  • Notas: Q01
  • Descrição: The storage quality of ready-to-eat Campbell table grapes which were packaged under modified atmospheres was investigated in order to examine the effect of high O₂ and CO₂ on the fruit. Fresh table grapes with 10-15 berries were packed into polypropylene (PP) trays and were top-sealed with polythylene terephthalate/PP film. The initial gas compositions inside the packages were air, 20% O₂/10% CO₂/70% N₂, and 40% O₂/60% N₂. Sealed packages with low density polyethylene film bags and perforated PP trays were also used as a further treatment and control, respectively. The quality attributes were assessed during storage at 5℃ for 28 days. Fruit packaged in high CO₂ concentration showed the lowest viable cell counts of inherent microorganisms among all samples, although they suffered from severe off-flavors. High levels of O₂ significantly lowered flesh weight loss and maintained the flavor of grape. In an overall sensory aspect, the high O₂ and CO₂ packages exhibited greater scores than the air and control at the end of the storage period. Other quality attributes showed no significant differences among treatments. Results suggest that packaging with an appropriate combination of high O₂ and CO₂ can be used as an effective processing treatment for improvement of the storability of ready-to-eat table grapes.
  • Idioma: Coreano
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