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BACKGROUND ood producers strive to meet the changing needs of consumers while maintaining the highest nutritional value of the products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are the most frequently used to preserve food. Alternatively, biological methods can be applied, one of which is the use of bacteriophages (phages) to limit bacterial growth in the food environment. The purpose of our research was to verify the possibility of the use of bacteriophages as an antibacterial agent in minimally processed food environments of vegetable origin. The first stage of the research involved the isolation of phages against the dominant bacterial microflora in the analyzed products: broccoli sprouts, spinach leaves and freshly squeezed carrot-celery juice. Bacteriophages were isolated from municipal waste collected from sewage-treatment plants. Specific bacteriophages were isolated for twenty-nine out of thirty identified bacterial strains. The lytic activity of the phages was tested using a Bioscreen C automatic growth analyzer. Three methods for applying the phage cocktail were tested: direct addition of the cocktail, spraying it on, and placing the food product on a pad soaked with the phage mixture. The food products were packaged in a protective atmosphere and stored at 20°C. The total number of bacteria after adding the phage cocktail to the products was determined during the subsequent hours of incubation using classical microbial culturing. A significant decrease in the total number of bacteria was observed in the products containing phage suspensions. The obtained results suggest that application of the phage cocktail offers the possibility to extend the shelf life of the analyzed minimally processed food products by reducing the total number of saprophytic. METHODS , food producers strive to meet the changing needs of consumers while maintaining the highest nutritional value of the products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are the most frequently used to preserve food. Alternatively, biological methods can be applied, one of which is the use of bacteriophages (phages) to limit bacterial growth in the food environment. The purpose of our research was to verify the possibility of the use of bacteriophages as an antibacterial agent in minimally processed food environments of vegetable origin. The first stage of the research involved the isolation of phages against the dominant bacterial microflora in the analyzed products: broccoli sprouts, spinach leaves and freshly squeezed carrot-celery juice. Bacteriophages were isolated from municipal waste collected from sewage-treatment plants. Specific bacteriophages were isolated for twenty-nine out of thirty identified bacterial strains. The lytic activity of the phages was tested using a Bioscreen C automatic growth analyzer. Three methods for applying the phage cocktail were tested: direct addition of the cocktail, spraying it on, and placing the food product on a pad soaked with the phage mixture. The food products were packaged in a protective atmosphere and stored at 20°C. The total number of bacteria after adding the phage cocktail to the products was determined during the subsequent hours of incubation using classical microbial culturing. A significant decrease in the total number of bacteria was observed in the products containing phage suspensions. The obtained results suggest that application of the phage cocktail offers the possibility to extend the shelf life of the analyzed minimally processed food products by reducing the total number of saprophytic bac. RESULTS , food producers strive to meet the changing needs of consumers while maintaining the highest nutritional value of the products they supply. Physicochemical methods, which include modified atmosphere packaging, membrane techniques or ultrasounds, are the most frequently used to preserve food. Alternatively, biological methods can be applied, one of which is the use of bacteriophages (phages) to limit bacterial growth in the food environment. The purpose of our research was to verify the possibility of the use of bacteriophages as an antibacterial agent in minimally processed food environments of vegetable origin. The first stage of the research involved the isolation of phages against the dominant bacterial microflora in the analyzed products: broccoli sprouts, spinach leaves and freshly squeezed carrot-celery juice. Bacteriophages were isolated from municipal waste collected from sewage-treatment plants. Specific bacteriophages were isolated for twenty-nine out of thirty identified bacterial strains. The lytic activity of the phages was tested using a Bioscreen C automatic growth analyzer. Three methods for applying the phage cocktail were tested: direct addition of the cocktail, spraying it on, and placing the food product on a pad soaked with the phage mixture. The food products were packaged in a protective atmosphere and stored at 20°C. The total number of bacteria after adding the phage cocktail to the products was determined during the subsequent hours of incubation using classical microbial culturing. A significant decrease in the total number of bacteria was observed in the products containing phage suspensions. The obtained results suggest that application of the phage cocktail offers the possibility to extend the shelf life of the analyzed minimally processed food products by reducing the total number of saprophytic bacteria.

There is a growing demand for active packaging as an emerging phenomenon in improving food quality and shelf life. Encapsulation of natural compounds in nanoliposomes can be used as a protective system during processing and storage.The present study aimed to prepare a biodegradable coating of chitosan with essential oil of cumin nanocapsule. It examine the effects of chitosan coating and the free or nanocapsule Cuminum cyminum essential oil (CCEO) on the chemical and microbial properties of veal samples via modified atmosphere packaging (MAP) (20% CO2 and 80% O2) over a period of 21 days at 4 °C. The antimicrobial activity of CCEO was investigated by determining the minimum inhibitory concentration and minimum bactericidal concentration against Staphylococcus aureus and Escherichia coli O157:H7. Additionally, GC–MS analysis revealed that main components of CCEO were Cumin aldehyde (37.34%), γ-Terpinene (21.14%) and o-Cymene (16.21%) respectively. Nanoliposomes were prepared with an average size of 134 nm via ethanol injection method. Zeta potential and encapsulation efficiency of nanoliposomes were calculated to be 4.60 and 99.97 ± 0.01%, respectively. Coating had a significant effect (P

Fish is perishable and has the short shelf-life. To maintain its quality, it is necessary to implement the appropriate technology, particularly nonthermal processing along with safe additive, especially from plant origin under the concept of "hurdle technology". The use of potential vesicle including liposome for loading the plant extract could be a means to enhance the stability and activities of the extract. The current study aimed to evaluate the effect of liposomes loaded with betel leaf ethanolic extract (L/BLEEs) or unencapsulated BLEE (U/BLEE) in conjunction with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) on the quality changes and shelf-life of Nile tilapia fillets (TFs) stored under refrigerated condition (4°C). TFs treated with L/BLEE or U/BLEE at 400 ppm, packed under modified atmosphere (CO2 :Ar:O2 = 60:30:10) and subjected to NTP for 300 s (L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP, respectively) had the lowest microbial and chemical changes during storage, while the control showed the highest changes (p 0.05) between all the samples at day 0 of storage. Only L/BLEE-400/MAP-NTP and U/BLEE-400/MAP-NTP were still sensorially acceptable after 12 days at 4°C. Therefore, L/BLEE or U/BLEE combined with MAP/NTP treatment could be adopted as a potent hurdle for shelf-life extension of TFs. PRACTICAL APPLICATION: Natural additives and nonthermal processing technologies have gained increasing interest for preservation of fish. Liposomes loaded with betel leaf ethanolic extract (L/BLEE) rich in polyphenolics could be used together with modified atmospheric packaging (MAP) and nonthermal plasma (NTP) to retard bacterial growth and chemical deterioration in Nile tilapia fillets. These hurdles were proven to be able to maintain the qualities of tilapia fillets stored at 4°C up to 12 days, especially when L/BLEE was used at 400 ppm. Therefore, shelf-life extension of Nile tilapia fillets or other fish can be achieved by using the natural additive and nonthermal processing technologies.

The loss of fresh produces owing to the microbial infestation is a major challenge to the global food industry. The drastic food loss caused mainly by the fungal attack demands the need for development of active packaging materials with antimicrobial properties. Many studies have already been reported on the applications of polymers like polyvinyl alcohol (PVA) engineered with antimicrobial components as active antifungal packaging materials. In the current study, material properties of PVA alone, PVA incorporated with chitosan nanoparticles (PCS), clove oil (PCO), and their combination (PCSCO) have been studied for its microbial barrier and antifungal properties. All the developed films were characterised by the XRD and FTIR analysis, which confirmed the molecular interactions among the individual components of the nanocomposite. At the same time, the bionanocomposite PCSCO was found to have low moisture content and film solubility indicating its suitability for the modified atmosphere packaging applications. In addition, the presence of chitosan nanoparticles and clove oil was found to provide the microbial barrier properties to the PCS, PCO, and PCSCO films. The PCSCO film was further demonstrated to have superior antifungal activity against the selected Pythium aphanidermatum. The results of the study indicate the potential application of developed nanocomposite film as a promising antifungal packaging material.

Context Different cereal grain sources may be used in beef production but little is known about their effects on beef quality. Aims This study evaluated fatty acid composition, α-tocopherol concentration and oxidative stability of beef from bulls fed barley or a combination of barley and either ground or toasted flaked maize. Methods Fatty acid composition, α-tocopherol concentration, lipid oxidation and colour stability were measured in beef from late maturing bulls finished on a barley-based concentrate (BC) or on the concentrate with barley partially replaced by either maize meal (MM) or flaked meal (FM). Samples of M. longissimus thoracis were subjected to simulated retail display (4°C) for 3, 7, 10 and 14 days in modified atmosphere packs (O2:CO2; 80:20). Muscle was analysed for fatty acid and α-tocopherol concentrations, colour stability and lipid oxidation. Key results There were differences in the fatty acid concentrations. Total fatty acids, monounsaturated fatty acids and saturated fatty acids were higher (P 0.05) in colour stability of muscle due to dietary treatment. Conclusions Partial replacement of barley with maize in the diet of bulls influences muscle fatty acid concentration and profile, leading to a marginal increase in lipid oxidation with no detrimental effect on colour stability. Implications Toasted-flaked or ground maize may partially substitute for rolled barley in a concentrate ration without affecting colour stability of meat under retail display conditions. The slight increase in lipid oxidation, after prolonged storage, in beef from bulls fed flaked toasted maize is unlikely to be of significance from a product acceptability perspective.

The physicochemical and microbiological characteristics of cherry tomatoes, Red Takta and Gold Takta varieties were investigated in the current study. The effect of packaging pretreatments including polypropylene under Normal Atmosphere, polypropylene under Modified Atmosphere, polypropylene containing nano-hydroxyapatite (3%) accompanied with Modified Atmosphere during cold storage (4 ± 1 °C) were studied. Titratable acidity, pH, antioxidant activity, total phenol, ascorbic acid, carotenoids, lycopene, firmness and, color on 1, 4, 8, 12 and 16 days and microbiological population on 5, 10, and 15 days were determined. A completely randomized design in a factorial experiment was applied to analyze the data. Results illustrated that pH, titratable acidity, total soluble solids (P ≤ 0.01) and total phenol content, vitamin C, lycopene, microbial population have shown better performance in the polypropylene containing nano-hydroxyapatite under modified atmospheric conditions (P ≤ 0.05). Our findings revealed that using polypropylene containing nano-hydroxyapatite accompanied with modified atmosphere as a promising approach has maintained the physicochemical and microbial characteristics of cherry tomato during the storage period.

The present study investigated the effect of modified atmosphere packaging (MAP) on the quality and shelf life of fresh-cut apple wedges stored at 5 ± 2 °C for 42 days. The fresh-cut apple wedges were packed in atmosphere of varying O2 and CO2 concentrations. Physico-chemical analysis (colour, weight loss, firmness, total phenol, antioxidant activity, polyphenol oxidase and peroxidase activity) and microbial quality were measured throughout the storage period. MAP reduced changes in colour, firmness and microbial load of fresh-cut apple wedges. At the end of 42 days of storage, the MAP samples exhibited the lowest polyphenol oxidase and peroxidase activity. MAP showed the best results amongst the treatment in terms of retaining aesthetic appeal, quality characteristics and extending the shelf life of the apple wedges upto 42 days. Overall, gas composition of 5% O2 + 5% CO2 resulted in better inhibitory effect on the browning and extended the shelf life of fresh-cut apple wedges upto 42 days with minimal change in quality.

Noni fruit (Morinda citrifolia L.) is a herbal remedy known for its therapeutic and nutritional value. However, it is perishable and subject to rapid postharvest deterioration that shortens its shelf life during storage. Therefore, this study investigated whether hot water dipping (HWD; 60°C, 1 min) and Modified Atmosphere Packaging (MAP; carbon dioxide and nitrogen) could prolong noni's shelf life. The noni physicochemical properties such as colour, firmness, weight loss, total soluble solids, titratable acidity and scopoletin content were monitored during six days of storage at room temperature. During storage, the noni skin colour changed from greenish-yellow to translucent yellow, but HWD storage was stopped on day 2 due to black spots' formation. The reduction of weight loss was significantly lowest in both MAP treatments (1.39–1.74%). Among these, N2-based had a significantly higher scopoletin content (27.12 mg/g) and firmness (0.8 N) compared to CO2-based, suggesting that it was the most effective postharvest treatment to efficiently prolong the shelf life and retained the quality and stability of noni during storage.

In this study, production of low-fat, nitrite-free sausage based on Silver carp surimi was performed. In order to replace oils, inulin fiber (IF) was used; natural preservatives such as grape pomace extract (GE) and nisin (NI) were used as nitrite replacements with modified atmosphere packaging (MAP: 70% CO2 + 30% N2). For this purpose; five treatments including, T1: control, T2: control + MAP, T3: IF 5% + MAP, T4: IF5% + GE0.5% + MAP, and T5: IF5% + GE0.5% + NI 0.5% + MAP, were prepared. The physicochemical and texture properties of sausage at the beginning of storage and chemicals (Peroxide value, pH, and color index) and microbial index (Total count and psychrotrophic bacteria) during 42 days’ storage in the refrigerator (4 ± 1°C) were evaluated. The results showed that the use of natural preservatives had no effect on the physicochemical properties of the sausage (P > 0.05), but the FI had a positive effect on the texture characteristics (the firmness increased and elasticity decreased), increased moisture and ash, and reduced the fat content of sausages (P < 0.05). All in all, the best results among the treatment containing natural preservative was T5, in all microbial and chemical tests there was no significant difference with T1 (P > 0.05). All in all, a functional product with properties such as fiber and natural antioxidants, low fat and nitrite-free can be produced.

In this study, the effect of grape pomace (GE), orange peel extract (OE), and nisin (N) with modified atmosphere packaging (MAP: 70% CO2 + 30% N2) was investigated on the quality and shelf life of ham produced from low fat Silver carp surimi (containing inulin fiber [FI] and salatrim [S]) kept in the refrigerator with T1: control (con-taining nitrite), T2: control + MAP, T3: GE 0.5%+ FI 5% +OE 0.5% +N 0.5%, T4: S 5%+ OE 0.5%+ GE 0.5% +N 0.5% + MAP, T5: FI 2.5%+ S 2.5%+ GE 0.5%+ OE 0.5%+ N 0.5%+ MAP. The texture characteristics of ham at the beginning of storage, cooking loss, chemical indices (peroxide value, pH, color index), and microbial (total count bacteria, psychrotrophic bacteria, mold and yeast, Clostridium botulinum) during 42 days storage in the refriger-ator (4 ± 1°C) were evaluated. The results of the tests were analyzed according to Duncan’s by SPSS software with 95% confidence. The results showed that inulin and salatrim fibers have a positive effect on the texture and cooking loss of ham and inulin had a better effect, so the value of cooking loss in treatment 3 was 1.62% and control treatment was 2.09%. Using three natural preservatives along with MAP could slow down the oxidative spoilage, microbial and color index changes in ham. These combinations also inhibited the growth of C. botulinum. In most tests examined, treatment 3 showed no significant difference with treatment 1 (ham containing nitrite) (P > 0.05), so this treatment shows that natural additives (nitrite replacement) improve the quality properties of low-fat ham.

In the present study, we aimed to evaluate the impact of zein coating (Z) impregnated with ginger extract (GE) and Pimpinella anisum essential oil (AEO) on microbial, chemical and sensory characteristics of beef samples packaged in modified atmosphere (MAP). The treatments were assessed during refrigerated storage for 20 days. GC-MS analysis exhibited that anethole (78.39%) was the dominant component of GE. Results indicated that meat treatment with zein coating containing GE 3% and AEO, resulted in the highest reduction rate of mesophilic bacteria (4.13 log CFU/g), lactic acid bacteria (2.68 log CFU/g), Enterobacteriaceae (3.84 log CFU/g), Pseudomonas spp. (2.74 log CFU/g), and yeasts–molds (1.99 log CFU/g) as compared to the untreated (control) samples. Moreover, the antimicrobial activity of GE enhanced with increasing the concentration and a synergistic effect was observed when combined with AEO. Chemical properties including total volatile nitrogen, thiobarbituric acid reactive substances (TBARS), peroxide value (PV) and pH were notably lower in all treated meats compared to control samples. However, PV and TBARS were higher in MAP only treated meats. Regarding organoleptic properties, Z-GE 3%-A was mostly acceptable the panelists until the last day of experiment. Our findings indicate the potential of zein edible coating incorporated with GE and AEO in reducing the deterioration of fresh beef and improving its shelf life under MAP conditions.

Broccoli raab, is a typical Italian vegetable, extensively cultivated in Southern Italy. The edible portion is represented by the central inflorescence and has a very appreciated light-bitter taste. A greater increase in consumption could come from a ready-to-use product, however they are very perishable, and technologies aimed to prolong product shelf-life are necessary. In this work active and passive modified atmosphere packaging (MAP) were investigated in order to achieve and maintain the optimal atmosphere composition during cold storage: 1) polypropylene/polyamide microperforated bags (PPPA MF) (22×32 cm), with initial gas composition of 2% O2/ 98% N2; 2) polypropylene bags (PP) (22×32 cm), with initial gas composition of 4% O2/96% N2; 3) passive MA in shrink-wrap packaging (pMAP); 4) air (CTRL) within macro perforated bags. Fresh cut broccoli raab consisting of compact florets with stems ~10-cm long, including tender leaves, were stored as described up to 12 days at 5±1°C. PPPA MF and PP accumulated after 12 days of storage approximately 10% of CO2, reaching instead different O2 percentage: 1 and 10% for PP and PPPA MF, respectively. The final atmosphere composition led to a difference in the sensorial evaluations, with PP showing the higher off odor score and PPPA MF intermediate value if compared to control sample. PPPA MF stored broccoli raab obtained the best visual quality score and no significant differences were found between treatments regarding chemical and physical parameters (DHA, vitamin C, TPC, AC and firmness). The three tested materials allowed to reduce weight losses compared to air storage. PPPA MF showed the best performance in maintaining quality losses during storage of fresh cut broccoli raab, but a shelf life shorter than 12 days should be considered in order to minimize off odor development.

The present study was conducted to determine the antimicrobial and antioxidant attributes of chitosan (CH) incorporated with Berberis vulgaris extract (BE) and Mentha pulegium essential oil (MEO) on the shelf life of turkey breast meat packaged with modified atmosphere packaging (MAP: 80% CO2 and 20% N2) at refrigerated temperature. The alterations in thiobarbituric acid value (TBARS), total volatile base nitrogen (TVBN), pH, color, odor, texture, and taste, as physico-chemical and sensorial factors, were investigated. In addition, lactic acid bacteria (LAB), Enterobacteriaceae, yeasts–molds, Pseudomonas spp., and total viable counts (TVC) for microbial situation were monitored during 25 days of storage. The outcomes of microbial counts and lipid oxidation revealed a significantly lower count and oxidation level in CH-BE 2%-M and CH-BE 4%-M treatments on the 25th day of storage. According to these outcomes, the appropriate method of CH coating incorporated with BE and MEO could be an enhancing approach to decreasing deterioration of turkey meat in modified atmosphere packaging.

In this study, the effects of methyl jasmonate [MeJA (0.5 and 1.0 mmol L-1)] and modified atmosphere packaging (MAP) applications on the physical and mechanical properties of ‘Precoce de Thyrinthe’ apricot variety during cold storage were investigated. Fruit were stored at 0±0.5C and 90±5% relative humidity for 20 days. Physical properties of apricot such as geometric mean diameter, sphericity, surface area, bulk and fruit densities; mechanical properties such as puncture-compression forces and friction coefficient were determined. It was observed that MeJA application did not produce a significant difference on the size characteristics of apricot compared to the harvest period. Regarding the storage time, decreases were observed in the change of compression force results obtained from the X-, Y- and Z- axes according to the increase in the storage time. Effect on the puncture force on three axes showed a lower tendency to decrease in MAP application than in the harvest period compared to the application without MAP. The coefficient of friction on laminate and galvanized sheet surfaces was lower than PVC, plywood and rubber surfaces.

Modified atmosphere packaging and related technologies are increasingly used to extend shelf-life of fresh products. This paper covers the effect of such techniques on increasing shelf life. Salad-cut lettuce was washed in different solutions for a period of 1 min. Then, salad-cut lettuce was packed in modified atmosphere (3–5% CO2, 3–5% O2, 97–95% N2) and stored at 4 °C for 12 days. Quality indicators of packaged lettuce including color, texture, sensory properties, total phenol content and antioxidant activity were analyzed at 1, 3, 6, 9 and 12 days of storage. This study showed that combination of sodium hypochlorite and ascorbic acid was the best treatment to maintain most of the qualitative indicators of lettuce during storage at 4 °C (p

TARAMAWOS WOS:000662806100001 TARAMASCOPUS The objective of this study was to extend the shelf life of sliced sourdough bread by active packaging using oxygen absorbers of different capacity in combination with a modified atmosphere. The sourdough bread slices were packaged using biaxially oriented polypropylene/polyvinylidene chloride (BOPP/PVDC) bags with two oxygen absorbers of different capacity (100 and 300 cc) under different atmospheres (air, 50% carbon dioxide [ CO2]:50% nitrogen [ N2], 100% N2) and stored at 22 °C for 18 days. The high capacity absorbers kept the O2% concentration < 1% in 100% N2 atmosphere during the entire storage. In the headspace containing the high capacity absorber, the initial oxygen (21%) decreased below 1% in six days, and in nine days in the packages with the low capacity absorber. Whiteness index decreased and browning index increased during storage, but the highest whiteness index, lowest browning index and hardness were obtained for 100% N2 combined with the high capacity absorber. The chemical properties were affected by the storage time but not by the packaging treatments. The microbial growth was kept at a lower level in bags with 100% N2 and high capacity absorbers. The study indicated that modified atmosphere packaging (50% CO2 and 50% N2) with no initial oxygen was not sufficient to preserve microbial quality, possibly due to transfer of trapped oxygen from the pores of the sliced bread to the headspace during the storage period. The product packaged with 100% N2 and the high capacity absorber received the highest sensory scores and had the longest shelf life (12 days) among all treatments.

The present study investigated the effects of ozone and salicylic acid (SA) on storage life and quality of parsley. Parsley bunches were subjected to three treatments: immersion in SA solutions (1 ...

lbgBackground and Objective:l/bg Control of the stored date insects by an eco-friendly method is essential to maintain the fruit for prolonged periods, especially that dates are eaten fresh. The search for a safe method, as an alternative to commonly used chemical pesticides, is needed. The objective is to investigate COlsubg2l/subg enriched atmosphere on the Mortality Percentage (MP) of the Saw-toothed grain beetle, ligO. surinamensisl/ig, life stages with special emphasis on reducing damage to stored dates. lbgMaterials and Methods:l/bg The effect of high levels of COlsubg2l/subg as an alternative control method against the Saw-toothed grain beetle, ligOryzaephilus surinamensisl/ig L., at different life stages was studied on infested 'Saqie' dates. Four COlsubg2l/subg pressures (25, 50, 75 and 90 kPa, balance is nitrogen) were tested for 6, 12, 18, 24, 48, 72 and 96 hrs intervals. The response of different life stages of ligO. surinamensisl/ig to the different treatments varied according to COlsubg2l/subg level, developmental stage and exposure period. lbgResults:l/bg Mortality (%) was higher during the larval stage, followed by adults, pupae and eggs, in descending order. The larvae and adult stages were more sensitive to COlsubg2l/subg treatment than the pupal and egg. Exposure time was more effective on eggs, larval and adult MP than the COlsubg2l/subg atmosphere level. Mortality% at 96 hrs exposure time was almost 100% with COlsubg2l/subg atmospheres of 50, 75 and 90 kPa. Mathematical equations were developed to model the relationship between mortality% and COlsubg2l/subg treatments using multiple regression analyses for each life stage. lbgConclusion:l/bg The results confirmed that COlsubg2l/subg could be applied to final food products during packaging to control the residual occurrence of insect pests after storage and before the packaging process to prevent further infestation in the final packages.

This study was performed to determine the effect of two types of modified atmosphere packaging (MAP) materials, polyamide/polyethylene (PA/PE), polyamide/polyethylene/ paper/aluminum foil (PA/PE/P/AL) and modified atmosphere conditions on the shelf-life of chicken patties. Where, the samples of chicken patties were packaged in PA/PE under air (A1), modified atmosphere condition 100% CO2 (B1) and 50% CO2+ 50% N2 (C1); or packaged in PA/PE/P/AL under air (A2), modified atmosphere condition 100% CO2 (B2) and 50% CO2+ 50% N2 (C2). The samples were stored at 4±1oC for 30 days and evaluated for various physio-chemical, microbial and sensory changes. Rapid degradation in chemical and physical composition was occurred in preserved chicken patties under air condition either in PA/PE or PA/PE/P/AL at 4±1oC during 10 days. There were significantly decrease in microbial load in samples B1, B2, C1and C2 compared with samples A1 and A2 at 10th day of storage. Chicken patties samples in PA/PE or PA/PE/P/AL with 50% CO2+ 50% N2 had the highest values in all sensory attributes. It could be established that the MAP conditions of 50 % CO2 + 50 % N2 (C1 and C2) were the most suitable conditions for preserving the chicken patties for up to 30 days at 4±1oC compared with control samples A1 and A2 which acceptable for less than 10 days.

To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O2 consumption and CO2 -ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 °C under three packaging conditions: Xtend® perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA). It was observed that an equilibrium modified atmosphere was formed in the packages. For the Xtend® bags, the highest values of O2 (yo2 = 0.184 to 0.192) and lowest of CO2 (yco2 = 0.033 to 0.041) were reached, whereas for the LDPE bags with ESAA these values were moderate. In the case of ethylene, the LDPE bags showed the highest levels in the headspace (26 to 31 ppm), whereas the lowest levels were obtained in the LDPE bags with additive (2 to 4 ppm). These levels resulted in a delay in the ripening of the fruits during storage, which was verified through a sensory acceptability test that was carried out on the juice extracted from the fruits. In this sensory test, panelists identified similar characteristics between the fruits packaged with ESAA and the Xtend® bags, regarding the control fruits. The LDPE bags with the ethylene scavenger performed satisfactorily and can considerably delay the ripening, which may result in longer shelf life and conservation of fresh purple passion fruits. PRACTICAL APPLICATION: This work presents a novel packaging proposal that reduces oxygen and ethylene levels in contact with purple passion fruits. Our proposed active packaging can be used to increase the fruit shelf life by improving its conservation conditions throughout the chain of storage, transport, and distribution in the market. With this, it will be possible to reduce the fruit's losses due to senescence and to reduce the substrate consumption by using a more effective packaging system.

Modified atmosphere packaging (MAP) is widely used for the preservation of fresh-cut fruit and vegetables. But many commercial polymeric films are limited to MAP applicability due to a low gas permeability of these films. Laser perforation is a novel method to provide micropores that raises gas permeability. Laser-induced micropore-based MAP (0, 2, 4, 6, 8 pores) and carbon-dot/chitosan (CDs/CH) coating with CD concentration of 4.5% for the preservation of fresh-cut cucumber during storage were investigated. Fresh-cut cucumber was coated by chitosan carbon-dot, packaged by micropore-based packaging bag of about 100 μm, then stored at 4 °C for 15 days. Results showed that micropore-based MAP (100 μm) can effectively adjust the gas composition of fresh-cut cucumber during storage. Micropore-based MAP (100 μm) with four micropores in combination with CD/CH coating provided appropriate O2 concentration of 9.8% and CO2 concentration of 10.3%. Micropore-based MAP (100 μm) with four micropores and CDs/CH coating effectively maintained minimum weight loss of 4.1%, firmness of 6.6 N, and aerobic plate count of 5.02 log CFU g−1, malondialdehyde content of 2.94μmol kg−1, and inhibited the degradation of flavor as well as the maintenance in water distribution behavior at the 15th day of storage. Therefore, micropore-based MAP in combination with chitosan carbon-dot coating can be used as an effective method for the preservation of fresh-cut cucumber.

This study investigated potentially synergetic effects of red onion skin extract and modified atmosphere packaging (MAP) on lipid oxidation of salmon. The skin and flesh of red and yellow onions were extracted with water at 25 degrees C, 45 degrees C, 65 degrees C and 90 degrees C, ethanol and acetone in water solutions. Total anthocyanin and polyphenol levels and antioxidant capacity were determined after extraction. Minced salmon samples were mixed with red onion skin extract (ROSE) and packaged under MAP at different O-2 concentrations (0%, 5%, 10% and 15% of total package gas composition) with 40% CO2 and balance N-2. Polyphenol recovery and antioxidant capacity increased for each sample as the extraction temperature increased with hot water use. Water extraction at 90 degrees C provided higher extraction yields than ethanol and acetone in water solutions. The ROSE treatment of fish with MAP reduced lipid oxidation rates as evidenced by a decrease in peroxide value (43%) and thiobarbituric acid reactive substance (TBARS) (30%). The ROSE might effectively suppress the free radicals in a MAP system. A skin extract and MAP application might increase the shelf life of salmon.

The present research was conducted to investigate the influence of the harvest maturity stages and modified atmosphere packaging (MAP) on quality of cornelian cherry fruit. The cornelian cherry fruit (Cornus mas L.) were used as the plant materials in this study. Weight loss of MAP-treated fruit was lower than the untreated. At harvest and end of the storage, the greatest respiration and ethylene production rates were measured from M‑1. MAP-treated fruit were maintained firmness and had lower decay. At the end of the storage, the greatest soluble solids and acidity were obtained from M‑2. Also, vitamin C contents of M‑1+MAP were greater than M‑1, M‑2 and M‑2+MAP. At harvest and on 15th, 30th and 45th day of the storage, anthocyanin of M‑2 was greater than M‑1. At the last two periods of the storage, flavonoid contents of MAP-treated fruit were greater than the untreated. During the storage, M‑2+MAP had greater phenolic contents than the other. The greatest antioxidant activity at the end of the storage period was measured in M‑1+MAP. Cornelian cherry fruit are quite rich in anthocyanins, flavonoids, flavonols, phenolic acids and vitamins. The fruit should be harvested at proper maturity stages because of short harvest and marketing periods. Based on present findings for a prolong storage and shelf life the cornelian cherry fruit should be harvested at M‑1 stage and fruit should be cold-stored in MAP.

Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins, minerals, antioxidants and other phytochemicals. It is a prodigious challenge to serve its consumers fresh. Quality of freshly processed lettuce under high CO2 modified atmosphere packaging (MAP) has been investigated as a realistic alternative technique for its preservation. Storage under high CO2 atmospheric treatments exhibited a significant impact in microbial development, electrolyte leakage, volatile metabolites and sensory quality of fresh-cut iceberg lettuce. This storage condition (MAP 1: 5 kPa O2 and 20 kPa CO2 balanced by N2 at 7 °C for 6 days) inhibited the growth of mesophilic bacteria and yeasts; delayed the enzymatic browning (cut-edges and intact surface) of fresh-cut iceberg lettuce and overall visual quality was also in acceptance limit. The development of off-odors was perceived in high CO2 MAP as a consequence of volatiles (ethanol and acetaldehyde) accumulation which was persisted at an inexcusable level during 6 days of storage periods.

Dye-based ultraviolet (UV) activated colorimetric oxygen indicator possess the potential for communication of package integrity to consumers. A research study was envisaged to evaluate the performance of biopolymer (sodium alginate, sodium caseinate and kappa-carrageenan) based ultraviolet activated smart oxygen sensor as spoilage or quality indicator for Mozzarella cheese. Mozzarella cheese samples were stored in a vacuum and 100% N2 at refrigerated temperature for 16 days and gas composition, indicator colour values and physico–chemical parameters (moisture, pH, acid degree value, thiobarbituric acid value and water activity) changes were studied. The indicators showed significant colour change after photo-activation and during storage also. The oxygen indicator’s colour was recovered at a very low oxygen concentration (0.381%). The indicator films could be potentially used for evaluating the purity of nitrogen and carbon dioxide gas cylinders used in modified atmosphere packaging of food.

The membrane is the major protective barrier separating the cell from the environment and is thus important for bacteria to survive environmental stress. This study investigates changes in membrane lipid compositions and membrane physiology of meat spoiling bacteria in response to high CO2 (30%) and O2 (70%) concentrations, as commonly used for modified atmosphere packaging of meat. Therefore, the fatty acid profile as well as membrane fluidity, permeability and cell surface were determined and correlated to the genomic settings of five meat spoiling bacteria Brochothrix (B.) thermosphacta, Carnobacterium (C.) divergens, C. maltaromaticum, Leuconostoc (L.) gelidum subsp. gelidum and L. gelidum subsp. gasicomitatum cultivated under different gas atmospheres. We identified different genomic potentials for fatty acid adaptations, which were in accordance with actual measured changes in the fatty acid composition for each species in response to CO2 and/or O2, e.g., an increase in saturated, iso and cyclopropane fatty acids. Even though fatty acid changes were species-specific, the general physiological responses were similar, comprising a decreased membrane permeability and fluidity. Thus, we concluded that meat spoiling bacteria facilitate a change in membrane fatty acids upon exposure to O2 and CO2, what leads to alteration of membrane fluidity and permeability. The observed adaptations might contribute to the resistance of meat spoilers against detrimental effects of the gases O2 and CO2 and thus help to explain their ability to grow under different modified atmospheres. Furthermore, this study provides fundamental knowledge regarding the impact of fatty acid changes on important membrane properties of bacteria.

The effect of perforation-mediated modified atmosphere packaging (PM-MAP) in combination with calcium lactate (1.5% CaL) and cysteine (0.1, 0.5% Cys) immersion pretreatments on the quality preservation of fresh-cut 'Romaine' lettuce was assessed for 12 days, at 5 and 10 °C. The shredded lettuce was packed in low-density polyethylene films (LDPE, 62 µm thickness), including different perforation numbers of 0 (N-MAP), 20 (20-PM-MAP, Diameter = 64 µm), and 40 (40-PM-MAP, Diameter = 64µm) per in square meter. Indices of quality maintenance were investigated. The total microbial counts were below the specified limits for ready-to-eat vegetables (< 6 log CFU/g) considering both pretreated 20-PM-MAP and N-MAP samples on day 12. After 8 days, a significant difference (P

The control of temperature and gas composition is essential to maintain the fresh flavor and quality of perishable fruits like mulberry. This study presented a modified atmosphere experiment (MAP) for fresh fruit showing the potential benefits of innovative gas mixing with argon. The effects of MAP were studied on the physicochemical and qualitative attributes of mulberry preserved at4±1°C and90±5%R.H. Fresh mulberries were packaged with different gas combinations: MAP1 (4%O2+6%CO2+90%N2), MAP2 (10%O2+5%CO2+85%Ar), CTR1 (20.9%O2+0.04%CO2), and CTR2 (10%O2+5%CO2+85%N2). Changes in quality parameters were evaluated after 0, 4, 8, and 12 days of storage. Mulberries packaged with MAP had a lower weight loss than CTR samples which lost more than 80% of their initial weight. Furthermore, the results showed that the argon treatment was the best in keeping the fruit juice content, preserving its structure. Despite not showing great differences with MAP1 treatment, Ar allowed to maintain high TSS up to 8 storage days, slowed CO2 production. The sensory profile of mulberry fruit was not significantly affected by storage in modified atmospheres, and the production of potential unpleasant odors in MAP2 could not be perceived. The results of this study confirm that this innovative approach, using MAP technology, has a potential use in maintaining mulberry fruit quality for a longer time.

The effect of a UV-C (0, 2.4, 4.8 and 7.2 kJ m−2) pre-treatment was studied during storage at 5 °C on quality changes of fresh-cut watermelon cylinders with different cut intensities (2.7 cm O; 1, 2, 4 or 8 cm length). The steady state of the modified atmosphere was reached on day 4 with 4.5–9.6 kPa CO2 + 14 kPa O2. UV-C treatments were more effective against enterobacteria since enterobacteria counts were better preserved during storage in 4 and 8 cm cylinders under 7.2 kJ m−2. The longest shelf life (7 days), based on sensory quality, was established for the biggest cylinders (8 cm) treated with 4.8 kJ m−2, while it was reduced to 5 days for the remaining UV-C doses, regardless of the cut intensity. Lycopene content (52.1–75.3 mg kg−1) was not affected by radiation treatments. After UV-C illumination, initial total phenolic contents (387–508 mg kg−1) were reduced, reporting less reductions for higher cut intensities. Initial total antioxidant capacity (1.32–2.44 mmol kg−1), mainly due to phenolic compounds and lycopene, was decreased after UV-C treatments. Total antioxidant capacity of UV-C samples was increased (2- to 14-fold) compared with untreated samples throughout storage as an antioxidant response of UV-stressed samples. Conclusively, fresh-cut watermelon cylinders of 8 cm length (2.7 cm O) better preserved their quality during storage compared with smaller cylinders, with a shelf life of 7 days when a 4.8-kJ m−2 UV-C dose was applied.

This study was done to evaluate the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) (0, 0.1, and 0.3%) and lysozyme (0 and 400 µg/g) on control of Listeria (L.) monocytogenes and also microbial, chemical, and organoleptic properties of Balkan type fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition. Results revealed that treated sausages had a slower rate of increase in microbial count than control and sausages containing ZCEO (0.3%) and lysozyme (400 µg/g) possess the lowest microbial count at the end of the storage period. A reduction between 0.90 and 2.05 log CFU/g in L. monocytogenes was recorded for the treated sausage samples in comparison with control samples after 13 days of storage. Based on chemical findings, at the end of the storage, TVB‐N value in the control sample gradually increased to 34.30 mg/100 g, whereas TVB‐N values of the treated samples with each of the lysozyme and ZCEO alone or in combination were below 25 mg/100 g during the entire storage period. The final TBARS value for the control sample was 0.58 mg malondialdehyde/kg, while the TBARS values for the treated samples remained lower as 0.46 mg malondialdehyde/kg. Regarding sensory attributes, adding ZCEO results in insignificant lower scores in odor and taste than control in the early days of the study (p > .05). It can be argued that ZCEO alone or in combination with lysozyme showed good antimicrobial and antioxidant activities and may have this potential to be used as a preservative in fresh sausage without any significant adverse sensory effects (p > .05)., Within this study, we evaluated the effects of different concentrations of Ziziphora clinopodioides essential oil (ZCEO) and lysozyme on control of Listeria monocytogenes and also microbial, chemical, and sensory properties of Balkan‐style fresh sausage under modified atmosphere packaging (MAP) during 13‐day storage at refrigerated condition.

The high moisture and nutrient contents of spiced beef make it popular with consumers but present challenges for its storage, as spoilage is a common phenomenon. Therefore, for identifying packaging methods to reduce spoilage during storage, this study investigated the effects of 5% O2 (low oxygen), 70% CO2 (high carbon dioxide), and 5% O2/70% CO2/25% N2 (compound group) on lipid oxidation in spiced beef in the test groups and a vacuum‐packed group (control) at storage temperatures of 4, 25, and 60°C. The pH, thiobarbituric acid (TBA), anisidine value (AV), and peroxide value (POV) of the spiced beef were determined. Results indicated that 70% CO2 and storage at 4 and 25°C showed the strongest ability to inhibit the rancidity in spiced beef. The 5% O2 group delayed both initial oxidation and secondary oxidation of lipids. Although the compound group significantly inhibited the rancidity in spiced beef at 60°C, it could not maintain such inhibition for long. Among all the groups, the 70% CO2 group demonstrated maximum inhibition of initial lipid oxidation and suppressed the secondary oxidation of lipids for the longest time. Thus, the modified atmosphere packaging with O2 and CO2 can regulate the fat oxidation in meat products and effectively improve their flavor maintenance., Spiced beef is a traditional Chinese cooked food product, and research on the mechanism of lipid oxidation of spiced beef in foreign countries is lacking. Atmosphere packaging technology was used for the first time for the preservation of traditional Chinese spiced beef. The effect of single gas component (5% O2/95% N2, 70% CO2/30% N2) on lipid oxidation of spiced beef was studied.

Okra ( Abelmoschus esculentus L. Moench) is a vegetable crop of high nutritional value, which presents great losses after harvest when stored under poor storage conditions. The objective of this research was to evaluate the effect of different low-density polyethylene (LDPE) thicknesses on the preservation and post-harvest quality of okra fruits under different storage periods. The experiment was conducted in a completely randomized design, with nine replicates, in a 5 × 5 factorial scheme, corresponding to five forms of packaging at a temperature of 10 ± 1 ℃: no film and four LDPE thicknesses (10, 20, 30, and 40 µm) with five storage periods (0, 7, 14, 21, and 28 days). It was revealed that the use of LDPE plastic films provided lower loss of mass, higher fruit firmness containment of increase in soluble solids, and lower color change at 21 days of storage compared to no film. The LDPE thickness of 30 µm showed lower incidence of rotting, better appearance throughout storage, lower color changes, containment of increase in soluble solids content, higher chlorophyll, ascorbic acid, and total phenolic content compared to other forms of packaging, and is the most appropriate package for storing okra fruits up to 21 days, under refrigeration condition. The results of this study show that the thickness of LDPE has significant effects on the conservation and quality of okra. Our findings can be used to minimize post-harvest losses of okra during marketing.

Longan ‘Huong Chi’ (Dimocarpus longan Lour.) is one of the most favorite and widely exported fruits in Vietnam, but the trading of longan faces considerable challenges due to rapid pericarp browning and decay. Our study aimed to determine the effects of modified atmospheres generated by low-density polyethylene (LDPE), polypropylene bag (PP), and LifeSpan L201 films on the quality and pericarp browning of ‘Huong Chi’ longan fruit pre-treated with 3.0 % citric acid and stored at 5oC. The results showed that LifeSpan L201 and LDPE packaging created an equilibrium atmosphere of 10.66 ± 0.78% O2, 4.44 ± 0.64% CO2, and 15.04 ± 0.89% O2, 2.96 ± 0.61% CO2, respectively. The modified atmospheres generated by LifeSpan L201 and LDPE delayed pericarp browning, maintained the total soluble solids (TSS) and vitamin C content, and reduced decay in longan fruit. Meanwhile, the PP packaging resulted in an improperly modified atmosphere which led to severe decay and browning in cold storage conditions.

Aims Isolation, characterization and identification of possible microbial contaminant(s) in the inflated foil bag containing hop pellets packed and stored in a modified atmosphere. Methods and results Package gas of the inflated foil bag containing hop pellets was analysed by gas chromatography. Compared with the reference modified atmosphere, containing about 16 vol.% of CO2 , the inflated bag atmosphere contained 53 vol.% CO2 , suggesting possible microbial contamination. Therefore, several standard and mineral media, with added hop pellets or hop infusion, were used for cultivation at different temperatures under an anaerobic atmosphere. Cultivation in mineral medium with hop pellets yielded a bacterial isolate that was identified by MALDI-TOF mass spectrometry and verified by partial 16S rRNA gene analysis as Pantoea agglomerans, a known plant epiphyte. Conclusions A novel strain of P. agglomerans (designed as DBM 3696) was found to be suspicious of causing inflation of the foil bag containing dried hop pellets packed in modified atmosphere. Significance and impact of the study This study suggests that P. agglomerans, probably hop epiphyte, could cause sporadic inflation of bags with hop pellets packed in modified atmosphere causing logistical problems during bags transport.

Ficus carica L. has fruits with an exquisite flavour, colour and aroma. However, due to its morphological characteristics, it has a limited shelf life. The objective of this research was to evaluate the effect of modified atmosphere packaging on nutraceutical quality and the overall appearance of figs stored at 1 °C. The experimental design used was completely randomized with four replications. The combined use of packaging and cold allowed to observe fruits with less weight loss and firmness, maintaining the values of citric acid and VC without significant changes. With the exception of the last evaluation period, no statistical variation was found in the content of TAn, TP and AC. On the other hand, it was also possible to observe a significant impact on the reduction of respiration and ethylene production, which could be corroborated with the conservation of sensory aspects of the fruit (texture, colour, appearance, marketing level, aroma and flavour) from very good to good. The generation of passive atmospheres (packaging) and the use of cold (1 °C) are useful tools in maintaining the nutraceutical quality and appearance of fig fruits, aspects highly appreciated by consumers and marketers of this fruit.

This study was performed to investigate the effect of different concentrations of modified atmospheric packaging (MAP) which consists of a mixture of gases CO2, N2 and O2, by some treatments such as (C): (60% Co2 /20% N2 /20% O2)and (D): (60% CO2 /20% N2 /20% O2) with edible coating and under vacuum packing where the treatment; (B) compared with control sample (A) on quality attributes and prolong shelf-life of minimally processed prickly pear during cold storage. All treatments were stored at (4±1°C) and relative humidity (90-95%) for 21 days and the quality parameters such as weight loss, firmness, total soluble solids (TSS), titratable acidity (TA), total caroteniods, total bacterial count, psychrophilic bacterial count, moulds and yeasts count, total colony count and sensory evaluation were done. The results observed the treatment (D) was the best for reduction of microbial load followed by treatment (C) then treatment (B) until 15 days of storage as compared to control (A) at 6 days of storage. The use of modified atmosphere packaging, either alone or in combination with the edible film, reduced the deterioration of the physiochemical characteristics of minimally processed prickly pear samples during cold storage. The obtained data indicated that the sensory evaluation, it became clear that packing in a modified atmosphere with edible coating (D) was the best, followed by packing in a modified atmosphere alone (C), which prolongs the shelf life, freshness and quality of the fruits when stored under the conditions of cooling and the relative humidity of the laboratory prickly pears which was more efficiency from storage under vacuum or without treatment as in the control sample (A). Also, these modified atmosphere packaging and edible coating showed a great influence on the quality and shelf life of the treated samples. Finally, it is evident from the results obtained that modified atmosphere packaging and edible film significantly affected the retention of the tested samples for quality characteristics in general.

In order to develop a proper packaging system for sliced tilapia fish (Oreochromis niloticus), the biochemical and microbiological qualities under control (unsealed package), vacuum package and modified atmosphere packaging with 50% CO2/50% N2 (MAP-1) and 50% CO2/50% O2 (MAP-2) were evaluated every three days during 18 days of chilled storage (4±1°C). The pH value was not significantly different (p > 0.05) by treatments until day 9, but significantly lower values (p < 0.05) were observed on day 12 of the storage in all treated samples compared to the control. The total volatile base nitrogen (TVB-N) value progressively increased, but not significantly different (p > 0.05) in all treatments during the entire storage period. The thiobarbituric acid reactive substances (TBARS) amounts were significantly lower (p < 0.05) on day 12 in the vacuum and MAP-1 samples compared to the control sample, and were significantly higher (p < 0.05) on day 6, 9, and 12 of the storage period in MAP-2 samples compared to the control, vacuum and MAP-1 samples. The amounts of pH, TVB-N, and TBARS in all samples did not exceed the acceptable limit in almost the entire storage. The total viable count (TVC) progressively increased with storage time. Nevertheless, TVC values were lower (p < 0.05) on day 6, 9, and 12 of the storage periods in all treatments compared to the control. The TVCs exceeded the acceptable limit (7 log CFU/g) on days 6-9 for control, 9-12 for vacuum, day 12 for MAP-2, and 15 for MAP-1 sample during the storage period. Therefore, the MAP has shown promising results for shelf life extension that can be practiced to display the fishery products with prolonged shelf life.

The effects of modified atmosphere packaging on an extended-spectrum beta-lactamase–producing Escherichia coli strain and product quality characteristics of skinless chicken meat were determined. The samples were packed separately in air, 100% N2, and prefabricated gas mixtures with 75% O2 + 25% CO2 and 70% CO2 + 15% O2 + 15% N2 and incubated at 3°C for 7 d. To investigate the influence of the headspace ratio, samples were packed in identical trays to 600 g and 120 g. After 0, 2, 5, and 7 d of incubation, the samples were analyzed microbiologically and photometrically, and pH was measured. The results show that the development of the microorganisms depends on the atmosphere, with the 70% CO2 + 15% O2 + 15% N2 atmosphere having the highest development-inhibiting effect. This effect is increased with increased headspace. No significant effects on the pH and color of the samples were observed.

Fresh-cut lettuce, stored in modified atmosphere packaging (MAP), is a frequent component of bagged salads. However, even in MAP, fresh-cut lettuce is highly perishable due to non-microbial deterioration manifested by tissue liquefaction. The present study investigated the effects of plant physiology, lettuce processing, storage conditions, and exogenous stimuli on the deterioration of fresh-cut lettuce stored in MAP. Tests were performed on genotypes with a known rate of deterioration after processing. Leaf maturity of slowly deteriorating cultivars was generally negatively correlated with the shelf life, i.e., younger leaves deteriorated more slowly than older leaves. Leaf maturity of rapidly deteriorating cultivars was positively correlated with the shelf life, i.e., younger leaves deteriorated more rapidly than older leaves. The deterioration rate increased with temperature. Larger salad pieces deteriorated slower than smaller pieces and pieces that had additional wounding. Packaged samples of smaller size (less tissue per MAP bag with a constant volume) usually had a slower deterioration rate than larger samples. Reduced humidity in MAP slowed the rate of deterioration, particularly for rapidly deteriorating cultivars. Ethanol and hexanal accelerated the deterioration process of all cultivars in a dose-dependent manner. Sanitization of lettuce with chlorine, or treatments with abscisic acid, methyl jasmonate, salicylic acid, melatonin, or calcium lactate, had no obvious effect on the deterioration rate at the tested concentrations. This work provides insights into factors that need to be optimized to slow the rate of physiological deterioration of fresh-cut salad and identifies the most suitable conditions to reveal genotypic differences among lettuces.

Shelf life enhancement and quality attributes changes under passive modified atmospheric packaging (PMAP) during storage of king chili (Capsicum chinense Jacq.) was investigated. The selection and design of packaging was done based on the respiration rate (RR) of king chili and permeability of the packaging film. The king chili were packed in selected unperforated polypropylene (PP) with thickness 35 μm and stored in refrigerator (8 ± 1 °C and 95%RH) and ambient (25–30 °C, 65–75% RH) conditions. King chili stored without packaging and kept in ambient condition at same temperature and RH served as control sample. A passive modified atmosphere of 8.68% O2, 4.02% CO2 and 9.16% O2, 5.12% CO2 were achieved in the PMAP (8 °C) and PMAP ambient storage, respectively. The quality attributes, viz. weight loss, firmness, and ascorbic acid content, were retained in PMAP as compared to the unpacked samples stored at refrigerated and ambient conditions. The color value (L, a, b) changes during storage had significant (p ≤ 0.05) effect on their storage temperature and time. The initial capsaicin content of king chili was observed 2.47% which moderately changes during storage as compared to the unpacked samples. The highest percentage of marketability and a very low percentage of decay were observed in PMAP at 8 °C as compared to all other treatments. Finally, shelf life of king chili was prolonged up to 30 days in PMAP at 8 °C and 25 days in PMAP ambient as compared to that of 20 days and 10 days of the unpacked refrigerator and unpacked ambient storage, respectively. Also, quality attributes were maintained in PMAP at 8 °C during storage, therefore increased marketability of king chili.

The present study evaluated the effects of chitosan (CH) and sodium alginate (SA) bioactive coatings containing 0.1, 0.2 and 0.3% e-polylysine (e-PL) combined with high CO2 modified atmosphere packaging conditions (MAP, 60% CO2/5% O2/35% N2) on the quality of cultured pufferfish (Takifugu obscurus) at 4 °C for 18 days. Results showed that CH-SA coatings containing e-PL and high CO2 MAP treatments could significantly lower total viable count (TVC), Pseudomonas spp., H2S-producing bacteria and lactic acid bacteria counts (LAB), and reduce the productions of off-flavor compounds including total volatile basic nitrogen (TVB-N), trimethylamine (TMA) and ATP-related compounds. Volatile compounds were identified and quantified by SPME gas chromatography–mass spectrometer (SPME-GC/MS) for pufferfish during cold storage and the bioactive coating treated pufferfish significantly lowered the relative content of fishy flavor compounds, such as 1-octen-3-ol, hexanal, (E)-2-octenal, octanal and 2,3-butanedione. Further, CH-SA coatings containing e-PL and high CO2 MAP treatments could more efficiently retard the water migration by magnetic resonance imaging (MRI) results, and maintained the quality of pufferfish during storage at 4 °C according to organoleptic evaluation results.

This work aimed to evaluate cold plasma (150, 200 and 250 voltages at 1-25 minute exposure times) as a promising alternative method to control immature stages of Corcyra cephalonica (Stainton) and Stegobium paniceum (Linnaeus) compared with argon 100%, nitrogen 99% and ozone (100 ppm) at different exposure times between 2-96 h. The results obtained showed that the reduction percentage of adult emergence increased with increasing exposure time. At 250 V, data revealed that complete reduction after 12, 15 min in egg and pupa stages, respectively in both insects but in larvae stage after 10 and 12 min of exposure for S. paniceum and C. cephalonica. On other hand, the complete reduction in larvae stage of C. cephalonica were recorded after 96 and 24h exposure with argon and ozone , respectively while the same results were recorded in S. paniceum after 96 and 12h for argon and ozone. It's clear that cold plasma is the most efficient technique for controlling the stored product pests.