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The high rate of perishability of fruits such as cagaita (Eugenia dysenterica DC.), seriguela (Spondias purpurea L.), mangaba (Hancornia speciosa Gomes) and pitomba (Talisia esculenta Radlk.) makes it necessary to develop adequate conservation techniques to increase post-harvest shelf life. The aim of this research was to evaluate the post-harvest quality attributes of cagaita, seriguela, mangaba and pitomba fruits stored in different types of packaging during certain periods. The treatments were defined by the combination of three types of packaging (low-density polyethylene (LDPE), polyvinyl chloride (PVC) and without packaging) and seven storage periods. Total soluble solids, titratable acidity, hydrogen potential (pH), fruit firmness and loss of fresh mass were analyzed. Fruits packaged with LDPE presented the lowest values of fresh mass loss: 2.7, 2.3, 4.2 and 1.1% for cagaita, seriguela, mangaba and pitomba, respectively. Furthermore, LPDE packaging maintained the quality attributes in all fruits analyzed. PVC packaging was more efficient in maintaining fruit firmness, with average values of 0.03 N. Atmospheric modification techniques, such as LDPE and PVC packaging, make it possible to reduce metabolic activity, ensuring better post-harvest quality and increasing the storage period of fruits that occur in the semiarid region of Minas Gerais. [ABSTRACT FROM AUTHOR]

This study investigated the effect of packaging conditions on the properties of peeled garlic during storage, and the results have been evaluated using statistical analysis and artificial neural network (ANN). Peeled garlic was packed with polyethylene (PE) film and polyethylene film equipped with nanoparticles (2% nanoclay) and filled into the packages using ambient and modified atmospheres (1% O2, 5% CO2 and 94% N2). A group of packages was also packed under vacuum conditions. The packaged samples were stored at 25°C, 4°C and −18°C for 35 days. Colour indices (a*, b* and L*), chemical properties (pH and TSS) and mechanical properties (Fmax and Emod) of the peeled garlic were measured during the storage time. The final results showed that the use of nanofilm and modified atmosphere had a positive effect on maintaining the quality of peeled garlic during the storage. On the other hand, the temperature changes showed that the freezing temperature had a negative effect on the garlic quality (properties) during the storage period. The statistical analysis results of the data showed the significant effect of treatments and their interactions on properties at levels of 1% and 5%. The results of ANN showed that the peeled garlic properties (physical, chemical and mechanical) could be predicted with the highest performance scores. The most successful ANN models were identified for each property, with the Trainbr learning algorithm and Tansig transfer function yielding the highest prediction scores for physical (R2 > 0.90) and chemical properties; on the other hand, Logsig was most successful for mechanical properties (R2 > 0.84). [ABSTRACT FROM AUTHOR]

Seed quality declines during storage depending on relative humidity, temperature, and oxygen concentration. Low-oxygen atmospheres significantly enhanced the germination and vigor of seeds during storage in laboratory-scale experiments. Low-oxygen atmospheres include self-modified atmospheres, where gas composition changes due to microbial respiration and oxidative processes, as well as modified atmospheres, where gas composition is initially altered from an external source without further adjustments. However, the potential of low-oxygen atmospheres to preserve the quality of maize (Zea mays) seeds in bags of 25–50 kg capacity, like those employed by seed companies and small-scale farmers, remains underexplored, hindering a broader adoption of this storage technology. Our study assessed the feasibility of applying low-oxygen atmospheres for seed storage on the pilot scale, i.e., hermetic containers of 25 kg capacity made of polyethylene and polyamide, under controlled conditions. We first evaluated the ability of the hermetic containers to maintain low oxygen levels over time. Then, we compared the germination and vigor of seeds stored in the hermetic containers under modified and self-modified atmospheres with those stored in traditional poly-paper bags under normal atmospheric conditions. The seeds had 14% moisture content (wet basis) and were stored at 25 °C and 10 °C. Maintaining low oxygen levels in polyethylene–polyamide bags was feasible. Moreover, at 25 °C, modified and self-modified atmospheres maintained higher germination values (95.8% and 94.4%, respectively) compared to traditional storage (68.3%), and both were as effective as refrigeration (97.6%). However, refrigeration was better for preserving seed vigor, with radicle emergence values of 85.2% in self-modified atmospheres and 78.9% in modified atmospheres, compared to 65.0% and 61.2%, respectively, at 25 °C. In conclusion, the advantages of modified atmospheres observed in laboratory-scale studies are achievable on a larger scale with a proper container design, advancing the prospects for the practical application of this technology for the seed industry and small farmers. [ABSTRACT FROM AUTHOR]

Copyright of Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi is the property of Revista Brasileira de Engenharia Agricola e Ambiental and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The high rate of perishability of fruits such as cagaita (Eugenia dysenterica DC.), seriguela (Spondias purpurea L.), mangaba (Hancornia speciosa Gomes) and pitomba (Talisia esculenta Radlk.) makes it necessary to develop adequate conservation techniques to increase post-harvest shelf life. The aim of this research was to evaluate the post-harvest quality attributes of cagaita, seriguela, mangaba and pitomba fruits stored in different types of packaging during certain periods. The treatments were defined by the combination of three types of packaging (low-density polyethylene (LDPE), polyvinyl chloride (PVC) and without packaging) and seven storage periods. Total soluble solids, titratable acidity, hydrogen potential (pH), fruit firmness and loss of fresh mass were analyzed. Fruits packaged with LDPE presented the lowest values of fresh mass loss: 2.7, 2.3, 4.2 and 1.1% for cagaita, seriguela, mangaba and pitomba, respectively. Furthermore, LPDE packaging maintained the quality attributes in all fruits analyzed. PVC packaging was more efficient in maintaining fruit firmness, with average values of 0.03 N. Atmospheric modification techniques, such as LDPE and PVC packaging, make it possible to reduce metabolic activity, ensuring better post-harvest quality and increasing the storage period of fruits that occur in the semiarid region of Minas Gerais.

The aim of this work is to establish energy-efficient fruit dehydration regimes in a modified atmosphere. To achieve the goal, an experimental electrical installation was developed, which applies in the technological process the CO2 modified atmosphere dehydration method. Carbon dioxide was used as a drying agent because it is harmless for food and for the human body, including even children and is often used in food industry. The researches were focused on the example of the local origin fruits dehydration, but in particular, peaches were selected as the main object of the research, because they are extremely sensitive to both storage and processing, and the current technologies applied in their case have low efficiency due to adverse reactions that cause processing defects. The essential problems in the dehydration of peaches are the oxidation of the superficial layer and the browning, which considerably reduce the quality of the finished products and also require an increased energy intake, and because of the mentioned shortcomings, these fruits are mainly used during the season, being mainly consumed fresh, nevertheless the dried fruits are of interest and are sought after by consumers the year-around. The main results obtained with the application of the elaborated installation are: increasing in the energy efficiency and the quality of the finished products. The significance of these results lies in the solution of the essential characteristic problems of the fruit dehydration process, which are currently faced by specialized companies in the respective field.

Modified atmosphere storage containers with gas-permeable membranes are effective in reducing post-harvest losses, mainly at low temperatures but become ineffective in controlling O 2 and CO 2 at temperatures above 3 °C. This study aimed to develop a method to control O 2 in a storage box. This method uses a diffusion tube, that blocks air from entering the box but allows for air exchange when an air blower is activated. The blower ON frequency (BOF) was modelled as a function of temperature, considering the type and amount of produce, blower properties, tube dimension, and the O 2 setpoint. The effects of temperature and gas composition on respiration rate kinetics were analysed with Michaelis-Menten and Arrhenius equations. The model was used to program the microcontroller to control the blower. Validation was performed using a 190 L box containing 25 kg of broccoli. The developed model maintained the desired O 2 concentration under fluctuating temperatures. The BOF values ranged from 25.6 to 549.2 s h−1, for temperature fluctuations between 4 and 23 °C. The time required to reach the 3% O 2 in the box differed depending on the blower's state. With the blower turned ON from the beginning, it took 24.9 h. However, when the blower was initially turned OFF, it took 11.1 h. Despite temperature changes, the system maintained O 2 at 3.8 ± 0.29% and CO 2 at 14.4 ± 0.66%. The system is promising for commercial use and best suited for CO 2 tolerant produce because it requires a separate mathematical model and control mechanism. • Simple method to control gas concentrations under fluctuating temperature. • Real-time O 2 control in storage based on temperature sensor and predictive model. • Mathematical model guides real-time air-blower activation for maintaining O 2. • Suitable for CO 2 -tolerant produce or when combined with CO 2 removal tools. [ABSTRACT FROM AUTHOR]

Chicken meat and its derivatives are easily alterable. They are a nutritionally healthy food, and their consumption has seen a remarkable increase worldwide in recent years. At the same time, consumer demand for the use of natural products to control microbial growth is increasing. In this context, the antimicrobial capacity of a commercial extract of the lemon verbena (Lippia citriodora) plant, (LCE) was tested in binary combination with gallic acid or octyl gallate against two strains of lactic acid bacteria (LAB) of meat origin: Carnobacterium divergens ATCC 35677 and Leuconostoc carnosum ATCC 49367. First, the antimicrobial potential was evaluated by the checkerboard microdilution method at the optimal growth temperature of each and at 4 °C, pH 5.7 and 6.7, in culture medium. Octyl gallate was the most effective antimicrobial against the two bacteria under all study conditions. At 4 °C, the combination of LCE with octyl gallate had a similar antimicrobial effect on the two LAB, being bactericidal at pH 6.7. In chicken breast, this effective combination was tested in normal or modified atmosphere and refrigerated (4–8 °C) for 9 days. LCE + OG in modified atmosphere reduced the different microbial groups studied, including the lactic acid bacteria as the main microorganisms responsible for the spoilage of fresh meat. Further research could pave the way for the development of novel strategies contributing to the technological stability, security, and functional properties of chicken meat. [ABSTRACT FROM AUTHOR]

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep's cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14–21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments. [ABSTRACT FROM AUTHOR]

Abstract During postharvest storage, the metabolism of cell wall components greatly affects the quality of fruits and vegetables. Utilizing 1‐methylcyclopropene (1‐MCP) as an ethylene receptor inhibitor and modified atmosphere (MA) separately or in combination (1‐MCP+MA) were investigated for their impact on Zizania latifolia quality during postharvest storage. The treatments effectively controlled firmness increase, color degradation, and reductions in soluble protein, reducing sugar, total phenol, and ascorbic acid content, with the combined 1‐MCP+MA showing the most significant effect. These treatments also moderately changed soluble pectin, protopectin, cellulose, and hemicellulose content, preserving the activities of essential enzymes and the expression of enzyme genes. The combined treatment particularly demonstrated superior preservation capabilities, holding promise for reducing postharvest losses and maintain the storage quality of edible produce, offering insights for efficient postharvest storage and freshness maintenance of fruits and vegetables.

During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O2/40% CO2/5% N2 and 75% O2/20%, CO2/5% N2; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat's lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of different packaging systems [vacuum (V) and modified atmosphere packaging (MAP) (%30 CO2 + %70 N2)] on the physicochemical [pH, color and TBARS (Thiobarbituric Acid Reactive Substances)] and microbiological changes (total psychrophilic bacteria count, total coliform bacteria count and total yeast-mold count) in pre-cooked and sliced lamb kokoreç during refrigerated storage (4ºC) up to days 10. The moisture (%), fat (%), protein (%) and ash (%) content of the kokoreç samples were records as 56.13%, 32.45%, 10.35% and 1.07%, respectively. The pH value in kokoreç samples ranged from 6.65 to 7.26 and there was statistically difference on the each of storage periods except for the day 1 (p<0.05). The TBARS value of the samples significantly decreased with storage time (p<0.05). There were significant fluctuations in instrumental color values (CIE L*, a*, b*, C and h angle) of the packaged samples throughout storage. Each of analysis intervals, the MAP-coded sample had the highest total psychrophilic bacteria count. The total psychrophilic bacteria and total coliform bacteria count, total yeast-mold count of kokoreç samples significantly increased during storage (p<0.05). [ABSTRACT FROM AUTHOR]

Simple Summary: The Oriental fruit fly, Bactrocera dorsalis (Hendel), significantly impacts agriculture in Southeast Asia and some Pacific islands as a major pest. Its widespread distribution, robust invasive ability, and detrimental effects on market access categorize it as a significant threat to numerous countries. Irradiation treatment is recognized as an effective and promising approach, considered as a potential alternative to the traditional phytosanitary treatment method, methyl bromide fumigation. However, the low-oxygen environment can influence the efficacy of irradiation treatment. The aim of this study is to investigate the impact of low-oxygen levels on the phytosanitary irradiation effects against larvae of B. dorsalis. The effects of normoxic (21% O2), hypoxic (5% O2), and super-hypoxic (0.5% O2) conditions on the development and metabolic profile of third-instar larvae of B. dorsalis were evaluated and compared at phytosanitary irradiation dose. Our research emphasizes the importance of lipid metabolism pathways and their associated metabolites in the irradiation tolerance of insects; moreover, neither hypoxic nor super-hypoxic conditions have increased the emergence rate of the evaluated fruit fly species under the current phytosanitary irradiation dose. These findings provide new insights into the mechanisms of radioprotection in insects under low-oxygen environments and advocate for international organizations and regulatory agencies to update guidelines on the application of phytosanitary irradiation under hypoxic conditions. X-ray irradiation and modified atmospheres (MAs) provide eco-friendly, chemical-free methods for pest management. Although a low-oxygen atmospheric treatment improves the performance of some irradiated insects, its influence on the irradiation of quarantine insects and its impacts on pest control efficacy have yet to be investigated. Based on bioassay results, this study employed direct immersion solid-phase microextraction (DI-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to determine metabolic profiles of late third-instar B. dorsalis larvae under normoxia (CON, Air), hypoxia (95% N2 + 5% O2, HY), super-hypoxia (99.5% N2 + 0.5% O2, Sup-HY), irradiation-alone (116 Gy, IR-alone), hypoxia + irradiation (HY + IR) and super-hypoxia + irradiation (Sup-HY + IR). Our findings reveal that, compared to the IR-alone group, the IR treatment under HY and Sup-HY (HY + IR and Sup-HY + IR) increases the larval pupation of B. dorsalis, and weakens the delaying effect of IR on the larval developmental stage. However, these 3 groups further hinder adult emergence under the phytosanitary IR dose of 116 Gy. Moreover, all IR-treated groups, including IR-alone, HY + IR, and Sup-HY + IR, lead to insect death as a coarctate larvae or pupae. Pathway analysis identified changed metabolic pathways across treatment groups. Specifically, changes in lipid metabolism-related pathways were observed: 3 in HY vs. CON, 2 in Sup-HY vs. CON, and 5 each in IR-alone vs. CON, HY + IR vs. CON, and Sup-HY + IR vs. CON. The treatments of IR-alone, HY + IR, and Sup-HY + IR induce comparable modifications in metabolic pathways. However, in the HY + IR, and Sup-HY + IR groups, the third-instar larvae of B. dorsalis demonstrate significantly fewer changes. Our research suggests that a low-oxygen environment (HY and Sup-HY) might enhance the radiation tolerance in B. dorsalis larvae by stabilizing lipid metabolism pathways at biologically feasible levels. Additionally, our findings indicate that the current phytosanitary IR dose contributes to the effective management of B. dorsalis, without being influenced by radioprotective effects. These results hold significant importance for understanding the biological effects of radiation on B. dorsalis and for developing IR-specific regulatory guidelines under MA environments. [ABSTRACT FROM AUTHOR]

Modified atmosphere is effective in controlling Tribolium castaneum Herbst, but it has adaptations. Comprehending the potential mechanism of resistance to T. castaneum in a modified atmosphere will help advance related management methods. This study conducted a comparative transcriptomic and metabolomic analysis to understand the physiological mechanism of T. castaneum in adapting to CO2 stress. Results showed that there were a large number of differentially expressed genes (DEGs) in T. castaneum treated with different concentrations of CO2. Gene ontology (GO) analysis revealed significant enrichment of DEGs mainly in binding, catalytic activity, cell, membrane, membrane part, protein-containing complex, biological regulation, and cellular and metabolic process. Kyoto Encyclopedia of Genes and Genomes analysis showed that different treatments had different effects on the metabolic pathways of T. castaneum. DEGs induced by 25% CO2 were involved in arginine and proline metabolism, and 50% air + 50% CO2 treatment affected most kinds of metabolic pathways, mainly the signal transduction pathway, including PI3K-Akt signaling pathway, AMPK signaling pathway, neurotrophin signaling pathway, insulin signaling pathway, and thyroid hormone signaling. Ribosome and DNA replication were enriched under high CO2 stress (75% and 95%). The metabolomics revealed that different concentrations of CO2 treatments might inhibit the growth of T. castaneum through acidosis, or they may adapt to anoxic conditions through histamine and N-acetylhistamine. Multiple analyses have shown significant changes in histamine and N-acetylhistamine levels, as well as their associated genes, with increasing CO2 concentration. In conclusion, this study comprehensively revealed the molecular mechanism of T. castaneum responding to CO2 stress and provided the basis for an effectively modified atmosphere in the T. castaneum. [ABSTRACT FROM AUTHOR]

The aim of this study was to analyze the fatty acid profile of intramuscular fat and the content of vitamin A, vitamin E and cholesterol in samples of the longissimus lumborum (LL) beef muscles and stored for 7, 14 and 21 days under modified atmospheres (MA): vacuum, 80% O2 + 20% CO2, 60% O2 + 30% CO2 + 10% N2, 40% CO2 + 60% N2, 30% CO2 + 70% Ar). The experimental factors, i.e., storage time (ST) and MA composition, had no significant effect on the proportions of individual saturated fatty acids (SFAs), but they significantly modified the proportions of individual unsaturated fatty acids (UFAs) and the fatty acid profile of intramuscular fat (IMF). The study demonstrated that in order to minimize the loss of total UFAs, samples of the LL muscle should be cold-stored in MA 40% CO2 + 60% N2 for up to 14 days; MA 30% CO2 + 70% Ar also effectively prevented the loss of total PUFAs and eicosapentaenoic acid (EPA). The losses of vitamins A and E were lowest when beef was packaged under oxygen-free MA, in particular MA 30% CO2 + 70% Ar. Prolonged storage (21 days) did not contribute to significant vitamin losses, but it induced a decrease in cholesterol concentration, which was lower in vacuum-packaged samples than in those packaged in MA containing 60% O2 and MA composed of 40% CO2 + 60% N2.

IntroductionToday, carrots are widely used in freshly cut products, including ready to eat salads, however, its shelf life is reduced due to the damage caused on the texture of the product which accelerate the reduction of nutritional value as well as the growth of microorganisms, (Azizian et al., 2020). To increase the shelf life of freshly cut products, it is recommended to use coatings on the surface of these products. Alginate is a hydrophilic biopolymer and having unique colloidal characteristics, it demonstrates a suitable coating function. Olivas et al. (2008) showed that by coating fresh apple slices with alginate and antimicrobial agents increased the shelf life of apple and decreased weight loss. Among the native plants of Iran, we can mention the Oliveria plant, which belongs to the Amblifra family. The aerial parts of this plant have a significant amount of essential oils (EOs). Researches by Amin et al. (2005) on the antimicrobial properties of Oliveria essential oils have shown a broad-spectrum antimicrobial activity against all studied organisms, and this effect is comparable to that of commercial antibiotics. Packaging with modified atmosphere is one of the best ways to increase the shelf life of fruits and vegetables. The purpose of this study was to investigate the effect of alginate and Oliveria essential oils on the physicochemical and microbial characteristics of grated carrots in polypropylene packages with modified atmosphere during storage. MethodsEssential oil of Oliveria plant was extracted, dehydrated by sodium sulfate and placed in sealed glass container and stored at 4˚C until using. Carrots prepared from Wilmoren cultivar. An industrial crusher crushed the carrots, and samples were coated by treatment solutions. Two treatments of coating were prepared, one as control with 0% and the other one with 1.5% alginate with stirring and moderate heat (50-60°C) (Lu et al., 2009). Then the Oliveria EO was added to the alginate solution at the specified concentration. The resulting solution was deaerated at 25˚C.T1: control sample (without coating)T2: 1.5% alginateT3: 150 ppm Olivieria EOT4: 250 ppm Olivieria EOT5: 1.5% alginate and 150 ppm of Olivieria EOT6: 1.5% alginate and 250 ppm of Olivieria EOAfter weighing (250 g), the grated carrots (control and coated) were placed in 10 g polypropylene packages of suitable food grade in dimensions of 50 × 190 × 144 cm and the package was injected with 5% O2, 5% CO2 and 90% N2. The packages were then stored in the refrigerator for 12 days at 4±1˚C. All experiments were performed on days 1, 3, 6, 9, and 12. Evaluation of Chemical, Microbial and Sensory CharacteristicsA pH meter used for pH determination (Rad et al., 2020). The acidity measured based on Rocha et al. (2007) method.The weight was reported using pre and post-storage weight. The carotenoid concentration calculated by Rocha et al. (2007) method. Total soluble solids determined by refractometer (Rad et al., 2020). Ascorbic acid content measured by Falahi et al. (2013) method. The L*, a*, b* and WI (white index) indicators of grated carrots evaluated by Hunter lab system. A 5-point hedonic test was used to assess sensory attributes(Ajnevardi et al., 2002). The internal gas concentration evaluated by Ullsten & Hedenqvist (2003) method. Total count microorganisms, mold, and yeast were counted according to the method of Azizian et al. (2020). Data AnalysisThis study was conducted in a completely randomized design with factorial form to investigate the effect of independent variables of type of alginate coating (2 levels), essential oil (3 levels) and time (5 levels) on the physicochemical properties of grated carrots (3 replications) and total counting, mold and yeast (2 replications). Mean comparison was performed using LSD test at 5% probability level and SPSS software was used to statistically analyze data. ResultThe results showed that the level of acidity, carotenoid and acid ascorbic, the amount of L* and sensory (color, quality, flavor, odor) scores reduced during time. By contrast the level of pH, weight loss, the amount of a*, b*, CO2, TSS and total counts increased (P

Seed quality declines during storage depending on relative humidity, temperature, and oxygen concentration. Low-oxygen atmospheres significantly enhanced the germination and vigor of seeds during storage in laboratory-scale experiments. Low-oxygen atmospheres include self-modified atmospheres, where gas composition changes due to microbial respiration and oxidative processes, as well as modified atmospheres, where gas composition is initially altered from an external source without further adjustments. However, the potential of low-oxygen atmospheres to preserve the quality of maize (Zea mays) seeds in bags of 25–50 kg capacity, like those employed by seed companies and small-scale farmers, remains underexplored, hindering a broader adoption of this storage technology. Our study assessed the feasibility of applying low-oxygen atmospheres for seed storage on the pilot scale, i.e., hermetic containers of 25 kg capacity made of polyethylene and polyamide, under controlled conditions. We first evaluated the ability of the hermetic containers to maintain low oxygen levels over time. Then, we compared the germination and vigor of seeds stored in the hermetic containers under modified and self-modified atmospheres with those stored in traditional poly-paper bags under normal atmospheric conditions. The seeds had 14% moisture content (wet basis) and were stored at 25 °C and 10 °C. Maintaining low oxygen levels in polyethylene–polyamide bags was feasible. Moreover, at 25 °C, modified and self-modified atmospheres maintained higher germination values (95.8% and 94.4%, respectively) compared to traditional storage (68.3%), and both were as effective as refrigeration (97.6%). However, refrigeration was better for preserving seed vigor, with radicle emergence values of 85.2% in self-modified atmospheres and 78.9% in modified atmospheres, compared to 65.0% and 61.2%, respectively, at 25 °C. In conclusion, the advantages of modified atmospheres observed in laboratory-scale studies are achievable on a larger scale with a proper container design, advancing the prospects for the practical application of this technology for the seed industry and small farmers.

Storage grain infestation is a critical problem, with insect pests and rodents causing economic losses and reductions in the quality of food grains and food products. It has been assessed as affecting 9% of goods in developed countries and more than 20% of goods in developing countries. The chemical insecticides used for storing products protect against insect pests, but introduce hazards associated with handling insecticides and the residues on food, which threaten nontarget organisms, and so represent a serious problem to the environment. Biorational methods are low risk, are obtained from animals, plants, bacteria and some minerals, and are segregated into microbial, plant‐associated protectant and biochemical substances. This method encompasses temperature management, modified atmospheric storage, ionizing irradiation, the mixing of inert materials, pheromone traps, botanicals, insect growth regulators, entomopathogens and host plant resistance. Biorational methods have emerged as alternative or supplemental pest control methods. Biopesticides would help in preventing the use of large quantities of pesticides across the globe, thus providing residue‐free food and a safe environment for living. Further investigation is needed to integrate these elements to enhance the efficacy, minimize the losses and diminish the reliance on pesticides for the preservation of stored commodities. [ABSTRACT FROM AUTHOR]

The main obstacle to the commercial marketing of minimally processed apples is related to their greater susceptibility to tissue softening, enzymatic browning, and microbiological development. The primary objective of this study was to investigate the influence of modified atmosphere packaging on enzymatic browning and quality deterioration in fresh-cut 'Royal Delicious' apples. Apple wedges were stored for up to 42 days at 5 ± 2 °C in modified atmosphere packaging with 1.5–5% O2 and 2.5–7.5% CO2. Flesh colour, head space gas composition, titratable acidity, soluble solids content, ascorbic acid content and overall sensory quality of apple slices were evaluated during storage. At the end of the storage period, the titratable acidity of apple wedges packed under modified atmospheres ranged from 0.56% to 0.18% for all treatments. Apple wedges packaged under 5% O2 and 5% CO2 had the highest titratable acidity (0.49%) by the end of storage. After 42 days of storage, total soluble solids content in apple wedges was highest for wedges packaged under 1.5% O2 and 7.5% CO2 (15.9%) and lowest in control (9.7%). Enzymatic browning was suppressed and overall quality of the apple wedges was retained under modified atmospheres. Overall, the modified atmosphere packaging proved to be the most effective treatment to preserve the nutritional and sensory attributes of apple wedges for 42 days of storage. [ABSTRACT FROM AUTHOR]

Copyright of Scientific Journal of Agricultural Sciences (SJAS) is the property of Beni Suef University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Abstract Polysaccharide coating is a biodegradable alternative to conventional packings used for delaying senescence in vegetables. This work investigated the properties of cassava and chitosan biopolymeric film and its use as edible coatings to preserve the shelf-life (7 °C and 70% relative humidity (RH)) of green asparagus, with previous cold storage (1 °C and 90% RH) for 7 days. Based on a previous assessment of the films obtained from a) cassava (2.5%), b) chitosan (0.5%), and c) a blend of cassava-chitosan (Cassava+) (2.5 + 0.5%), it could be verified that cassava-chitosan blend films showed improved barrier property (water vapor transmission rate (WVTR) of 38.06 g/(m2.h)) and mechanical properties, with tensile strength of 0.021 MPa, elongation at break of 1.93% and Young’s module of 0.011 MPa. Cassava+ based coating resulted in a lower weight loss and colour L* parameter and minimized textural changes in basal-section of commercial green asparagus spears during a shelf-life of seven days (7 °C and 70% RH), with previous cold storage. All coated spears maintained overall higher carbohydrate levels than the control, except to sucrose which gradually decreased in basal sections and increased in the apical sections of asparagus spears, irrespective of treatment. Edible coating did not affect asparagine concentrations which steadily increased throughout the shelf-life of the spears. The blend (Cassava+) kept for a longer the green asparagus quality. However, spears under a shelf-life of seven days (7 °C and 70% RH), with previous cold storage under 1 °C and 90% RH conditions, developed tip-rot physiological disorder.

Chicken meat and its derivatives are easily alterable. They are a nutritionally healthy food, and their consumption has seen a remarkable increase worldwide in recent years. At the same time, consumer demand for the use of natural products to control microbial growth is increasing. In this context, the antimicrobial capacity of a commercial extract of the lemon verbena (Lippia citriodora) plant, (LCE) was tested in binary combination with gallic acid or octyl gallate against two strains of lactic acid bacteria (LAB) of meat origin: Carnobacterium divergens ATCC 35677 and Leuconostoc carnosum ATCC 49367. First, the antimicrobial potential was evaluated by the checkerboard microdilution method at the optimal growth temperature of each and at 4 °C, pH 5.7 and 6.7, in culture medium. Octyl gallate was the most effective antimicrobial against the two bacteria under all study conditions. At 4 °C, the combination of LCE with octyl gallate had a similar antimicrobial effect on the two LAB, being bactericidal at pH 6.7. In chicken breast, this effective combination was tested in normal or modified atmosphere and refrigerated (4–8 °C) for 9 days. LCE + OG in modified atmosphere reduced the different microbial groups studied, including the lactic acid bacteria as the main microorganisms responsible for the spoilage of fresh meat. Further research could pave the way for the development of novel strategies contributing to the technological stability, security, and functional properties of chicken meat.

This study is based on the need to improve packaging sustainability in the food industry. Its aim was to assess the performance of a recyclable plastic material for semi-hard sheep’s cheese wedges packaging as an alternative to conventional non-sustainable plastic materials. Four different packaging treatments (air, vacuum, and CO2/N2 gas mixtures 50/50 and 80/20% (v/v)) were studied. Changes in gas headspace composition, sensory properties, cheese gross composition, weight loss, pH, colour, and texture profile were investigated at 5 ± 1 °C storage for 56 days. The sensory analysis indicated that vacuum packaging scored the worst in paste appearance and holes, and air atmosphere the worst in flavour; it was concluded that cheeses were unfit from day 14–21 onwards. Air and vacuum packaging were responsible for most of the significant changes identified in the texture profile analysis, and most of these happened in the early stages of storage. The colour parameters a* and b* differentiated the air packaging from the rest of the conditions. As in previous studies using conventional plastic materials, modified atmosphere packaging, either CO2/N2 50/50 or 80/20% (v/v), was the most effective preserving technique to ensure the quality of this type of cheese when comparing air and vacuum packaging treatments.

هدف از این پژوهش بررسی اثر کیتوزان، تیمول و اتمسفر تغییر یافته بر ویژگی‌های فیزیکوشیمیایی، حسی و میکروبی خربزه تازه برش‌خورده بود. بدین منظور،‌ برش‌های خربزه‌ در محلول حاوی درصدهای مختلف کیتوزان (صفر، 1 و 2%) و تیمول (صفر، 25/0 و‌ 5/0%) به مدت‌2 دقیقه غوطه‌ور شدند. برش‌های تازه میوه پس از پوشش‌دهی و حذف محلول‌های اضافی و نمونه شاهد‌ (پوشش‌داده نشده) در اتمسفر تغییریافته (10% دی‌اکسید‌کربن) و اتمسفر طبیعی بسته‌بندی و به مدت 8 روز در دمایC ͦͦ 4 نگهداری شدند. نتایج بیانگر افزایش میزان دی‌اکسید‌کربن و کاهش اکسیژن در بسته‌بندی تحت اتمسفر اصلاح شده و اتمسفر طبیعی همگام با افزایش دوره ماندگاری بود. اما در نمونه‌های پوشش‌دهی شده با کیتوزان و تیمول شدت کاهش اکسیژن و افزایش دی‌اکسیدکربن کمتر از نمونة شاهد بود. در پایان 8 روز نگهداری، افت وزنی در نمونه‌های پوشش‌دهی شده با کیتوزان و تیمول و نگهداری شده تحت اتمسفر تغییر یافته بسیار کمتراز نمونه شاهد بود (34/0% در مقایسه با 60/13%). افزایش غلظت کیتوزان و بسته‌بندی تحت اتمسفر تغییر یافته سبب افزایش حفظ میزان مواد جامد محلول، اسید قابل تیتراسیون، اسید اسکوربیک و سفتی بافت برش‌های خربزه شد، اما افزایش غلظت تیمول تاثیر معنی‌داری بر این ویژگی‌های کیفی نداشت. شاخص-های رنگی میزان سبزی- قرمزی (a*)، میزان آبی- زردی (b*)، میزان روشنایی (L*) و شاخص قهوه‌ای شدن (BI) نیز تحت تاثیر نوع بسته‌بندی و غلظت کیتوزان قرار گرفتند، اما، تیمار با تیمول بر شاخص‌های رنگی برش خربزه تاثیر معنی‌داری نداشت. اثر متقابل غلظت کیتوزان و غلظت اسانس نشان داد که برش‌های خربزه تیمار شده با غلظت 1% کیتوزان و غلظت‌های 25/0 و 5/0% تیمول دارای کمترین میزان بار میکروبی بودند. پوشش‌دهی با کیتوزان و تیمول و هم‌چنین نوع بسته‌بندی بر همه صفات حسی برش‌های خربزه (تاثیر معنی‌داری داشت (05/0 P

Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds.

This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture content and the juiciness of chicken burgers, but the application of vacuum (RV) was the best option to maintain the juiciness and moisture content (p < 0.05) of the samples prepared in an industrial oven with forced-air convection. The highest protein content was observed in the samples that were frozen in vacuum packaging (FV), and the lipid content was highest in the samples chilled in conventional packaging (RC) at 1 atm. Regardless of the cooking method used and the internal pressure of the packages (≤ 1 atm), refrigerated storage contributed to the best scores (p < 0.05) for color and flavor attributes. The treatments that presented the highest sensory acceptance index were the frozen samples in vacuum packaging prepared in the industrial oven, conventional oven, and grill (90%, 82.66%, and 74.33%, respectively). [ABSTRACT FROM AUTHOR]

Fresh dates have a limited shelf life and are susceptible to spoilage, which can lead to economic losses for producers and suppliers. The problem of accurate shelf life estimation for fresh dates is essential for various stakeholders involved in the production, supply, and consumption of dates. Modified atmosphere packaging (MAP) is one of the essential methods that improves the quality and increases the shelf life of fresh dates by reducing the rate of ripening. Therefore, this study aims to apply fast and cost-effective non-destructive techniques based on machine learning (ML) to predict and estimate the shelf life of stored fresh date fruits under different conditions. Predicting and estimating the shelf life of stored date fruits is essential for scheduling them for consumption at the right time in the supply chain to benefit from the nutritional advantages of fresh dates. The study observed the physicochemical attributes of fresh date fruits, including moisture content, total soluble solids, sugar content, tannin content, pH, and firmness, during storage in a vacuum and MAP at 5 and 24 °C every 7 days to determine the shelf life using a non-destructive approach. TinyML-compatible regression models were employed to predict the stages of fruit development during the storage period. The decrease in the shelf life of the fruits begins when they transition from the Khalal stage to the Rutab stage, and the shelf life ends when they start to spoil or ripen to the Tamr stage. Low-cost Visible–Near–Infrared (VisNIR) spectral sensors (AS7265x—multi-spectral) were used to capture the internal physicochemical attributes of the fresh fruit. Regression models were employed for shelf life estimation. The findings indicated that vacuum and modified atmosphere packaging with 20% CO2 and N balance efficiently increased the shelf life of the stored fresh fruit to 53 days and 44 days, respectively, when maintained at 5 °C. However, the shelf life decreased to 44 and 23 days when the vacuum and modified atmosphere packaging with 20% CO2 and N balance were maintained at room temperature (24 °C). Edge Impulse supports the training and deployment of models on low-cost microcontrollers, which can be used to predict real-time estimations of the shelf life of fresh dates using TinyML sensors. [ABSTRACT FROM AUTHOR]

Cold chain interruption during transport of samples to the laboratory may become a confounder in food hygiene practice. This study evaluates the influence of inadequate transport conditions on the microbiological quality of fish fillets from common carp (Cyprinus carpio), Atlantic salmon (Salmo salar), and Atlantic cod (Gadus morhua) packaged in plain, vacuum, or modified atmosphere packaging (MAP). The experiments simulated the temperature increase during sample transport to 3, 5, 8, 11, 14, 17, 20, and 25 °C with exposure times of 1, 2, 3, and 4 h. Aerobic plate count (APC), psychrotrophic microorganisms count (PMC), β-D-glucuronidase-positive Escherichia coli, and Salmonella spp. were evaluated immediately after the exposure to the elevated temperature (0 h), 3 h, and 24 h after the return to the normal temperature. Variability was observed even in the initial microbial contamination of fish fillets. Storage at higher temperatures led to an increase in microbial contamination of fish fillets Different types of packaging also played a role. In non-fatty fish (cod), CO2-containing MAP led to a decrease in pH and, therefore, to lower microbial growth. In fatty fish (salmon), the presence of CO2 did not lead to the reduction in pH and the degree of microbial contamination was, therefore, not affected by this intrinsic factor. If cold chain interruption occurs during the transport of samples to the laboratory, it is necessary to perform the analysis immediately as even storage in cold conditions until the next day can lead to increased levels of microbial contamination of such samples. [ABSTRACT FROM AUTHOR]

To investigate the effects of different packaging methods for preservation on the quality of Chinese flowering cabbages, kitchen towel (ZJ), common plastic bags (CPE), and modified atmosphere bags (EFB and JG) were used to keep them fresh, with untreated ones as the control (CK). The Chinese flowering cabbages were stored at room temperature (18～23 ℃) or low temperature (4～6 ℃) for 5 days and 25 days, respectively. Then, they were evaluated for commerciality in appearance, rotting rate, etiolation rate, weight loss, and changes in the content of chlorophyll, water, soluble sugar and vitamin C. The results showed that the fresh-keeping effect of modified atmosphere bags (EFB and JG) was better than that of CPE and CK, and ZJ exhibited the worst effect. Compared with other methods, Chinese flowering cabbages packed with EFB and JG showed higher commerciality in appearance and maintain higher nutritional quality. Among them, JG had an even better fresh-keeping effect, with a rotting rate of 0.03%, an etiolation rate of 0.42%, a weight loss of 1.55%, and a minor decrease in chlorophyll content and water content (5.01% and 1.26%, respectively) after 25 days of low temperature storage; on the other hand, when compared with day 1, there was no significant difference in the content of soluble sugar after 15 days of low temperature storage (P>0.05). In addition, the content of vitamin C only decreased by 11.43%, a value significantly lower than that of any other methods (P

During storage, raw meat is exposed to many external factors, which cause visible changes on the surface of the meat and which affect its water-holding capacity. This study aimed to determine the effect of oxygen content in modified atmosphere packaging (MAP) used for storing fresh pork on the colour, pH, value and water-holding capacity during refrigerated storage. The study also analysed the dynamics of changes in colour using the colour difference (ΔE) coefficient and sensory quality. In the study, slices of pork loin were packed in MAP using the following gas compositions: 55% O2/40% CO2/5% N2 and 75% O2/20%, CO2/5% N2; they were then stored for 15 days at a temperature of 4 °C. The colour of pork stored in MAP was significantly affected by time, but not by the proportion of oxygen. During storage, the meat’s lightness (L*), yellowness (b*), chroma, and hue angle increased, whereas its redness index (a*/b*) decreased. Significant differences in colour between freshly packed and stored samples were noted after days 7 and 9 in MAP containing 55% and 75% oxygen, respectively. The values of pH, free water, and purge and cooking loss were not affected by gas concentration but changed over time. Lowering the oxygen content from 75% to 55% in MAP opens the possibility of reducing the oxygen demand from the meat industry without compromising the quality of the meat.

X-ray irradiation and modified atmospheres (MAs) provide eco-friendly, chemical-free methods for pest management. Although a low-oxygen atmospheric treatment improves the performance of some irradiated insects, its influence on the irradiation of quarantine insects and its impacts on pest control efficacy have yet to be investigated. Based on bioassay results, this study employed direct immersion solid-phase microextraction (DI-SPME) combined with gas chromatography-mass spectrometry (GC-MS) to determine metabolic profiles of late third-instar B. dorsalis larvae under normoxia (CON, Air), hypoxia (95% N2 + 5% O2, HY), super-hypoxia (99.5% N2 + 0.5% O2, Sup-HY), irradiation-alone (116 Gy, IR-alone), hypoxia + irradiation (HY + IR) and super-hypoxia + irradiation (Sup-HY + IR). Our findings reveal that, compared to the IR-alone group, the IR treatment under HY and Sup-HY (HY + IR and Sup-HY + IR) increases the larval pupation of B. dorsalis, and weakens the delaying effect of IR on the larval developmental stage. However, these 3 groups further hinder adult emergence under the phytosanitary IR dose of 116 Gy. Moreover, all IR-treated groups, including IR-alone, HY + IR, and Sup-HY + IR, lead to insect death as a coarctate larvae or pupae. Pathway analysis identified changed metabolic pathways across treatment groups. Specifically, changes in lipid metabolism-related pathways were observed: 3 in HY vs. CON, 2 in Sup-HY vs. CON, and 5 each in IR-alone vs. CON, HY + IR vs. CON, and Sup-HY + IR vs. CON. The treatments of IR-alone, HY + IR, and Sup-HY + IR induce comparable modifications in metabolic pathways. However, in the HY + IR, and Sup-HY + IR groups, the third-instar larvae of B. dorsalis demonstrate significantly fewer changes. Our research suggests that a low-oxygen environment (HY and Sup-HY) might enhance the radiation tolerance in B. dorsalis larvae by stabilizing lipid metabolism pathways at biologically feasible levels. Additionally, our findings indicate that the current phytosanitary IR dose contributes to the effective management of B. dorsalis, without being influenced by radioprotective effects. These results hold significant importance for understanding the biological effects of radiation on B. dorsalis and for developing IR-specific regulatory guidelines under MA environments.

Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO2 in an existing processing step, such as the product's cooling step. A full factorial design was set up with SGS times (0.5, 1.0, and 2.0 h) and temperatures of fish cakes (chilled (0 °C) or during chilling (starting at 85 °C)) as factors. MA-packaged fish cakes were included as a control. The response was headspace gas composition at equilibrium. Headspace gas composition at equilibrium showed significantly (p < 0.05) less dissolved CO2 in hot fish cakes after 0.5 h than in cold cakes. Still, no significant differences were found between hot and cold at 1.0 and 2.0 h. Also, all SGS samples, regardless of time and temperature, had a higher content of CO2 compared to modified atmosphere packaging (MAP). [ABSTRACT FROM AUTHOR]

The prickly pear is a non-climacteric fruit and highly perishable. Therefore, it is crucial to find methods to extend its shelf life. The objective of this study was to evaluate the storage behavior of prickly pears under modified atmosphere conditions (2 °C, 90% RH) using different packaging materials (a cardboard box commercially used by the company, a rigid PET (polyethylene terephthalate) box, and a biodegradable plastic flexible bag). The fruits were produced in the Alentejo region and belong to a regional variety usually referred to as the "orange" variety. According to this study, the "orange" variety fruits could be stored at the specified temperature for 30 days. Among the storage methods tested, the biodegradable plastic bag was the most effective in maintaining the fruit's quality throughout the entire period. The biodegradable package exhibited a weight loss lower than 5% for 30 days of storage, while the cardboard box showed great weight loss (>6%) and more fruit contamination by fungi. Fruit firmness also decreased during storage, going from 10.1 N to 4.35 N, with bigger losses happening in the PET box. Throughout the study, the fruit acidity remained stable with values of 0.03% and 0.02%. [ABSTRACT FROM AUTHOR]

The paper presents the results of testing the influence of different gas mixtures on the shelf life of different beef round primal cuts. A total of five gas mixtures were used, and the change in microbiological status (total number of bacteria, Escherichia coli, Salmonella spp., Listeria monocytogenes, Proteus spp., sulphite-reducing clostridia), change in pH and sensory characteristics of the meat were monitored. The results of this study showed that beef packaged in a gas mixture consisting of 70% O2 and 30% CO2 was the most acceptable in terms of sensory characteristics and microbiological status. [ABSTRACT FROM AUTHOR]

Food preservation is an essential application for polymers, particularly in packaging. Complex multilayer films, such as those used for modified atmosphere packaging (MAP), extend the shelf life of sensitive foods. These mostly contain various polymers to achieve the necessary combination of mechanic, optic, and barrier properties that limit their recyclability. As the European Union's Circular Economy Action Plan calls for sustainable products and business models, including waste prevention policies and recycling quotas, with plastic packaging being a high priority, solutions towards more sustainable multilayer packaging are urgently needed. This study evaluated and compared the recycling potential of functionally equivalent PET (polyethylene terephthalate) and PP (polypropylene) post-consumer MAP through structure analysis and recycling simulation. The structure analysis revealed that both types of MAP contained functional (stability) and barrier layers (oxygen and moisture). The recycling simulation showed that the PP-based packaging was recyclable 10 times, maintaining its mechanical properties and functionality. At the same time, the PET-based MAP resulted in a highly brittle material that was unsuitable for reprocessing into similar economic value products. The secondary material from the PP-based MAP was successfully manufactured into films, demonstrating the functional possibility of closed-loop recycling. The transition from a linear to a circular economy for MAP is currently still limited by safety concerns due to a lack of sufficient and efficient purification methods, but the proper design of multilayers for recyclability is a first step towards circularity. [ABSTRACT FROM AUTHOR]

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Introduction: Melon (Cucumis melo L.) is one of the most important fruits that is consumed all over the world. The fresh cut fruit and vegetable industry is one of the relatively new and growing sectors of the fresh food products industry. Fresh-cut fruits, in addition to ease of consumption, bring benefits such as higher added value, reduction of waste and losses, increased product variety, improved security and quality, and less work in stores. Quality retention and shelf-life extension of fresh-cut fruits are crucial for industry because of their economic impact. Fresh-cut fruits and vegetables with high pH and water activity are considered to be highly perishable when they are not subjected to preservative processes and delay undesirable biological and biochemical changes. A recent approach to prolong the shelf life of fresh-cut fruit and vegetables is the use of edible coatings either alone or combined with modified atmosphere packaging. Numerous studies on improving the shelf life of fresh-cut fruits are extensive with the application of modified atmosphere packaging, and edible coatings and films. Chitosan, a polysaccharides-based edible coating, has been used individually or in combination with nanocomposite and other biological materials such as extracts or essential oils of various plants. On the other hand, edible films and coatings, due to their high ability to carry active compounds including antimicrobial compounds, can increase product shelf life and reduce the risk of pathogen growth on fresh-cut surfaces. Thymol (2-isopropyl-5-methylphenol) is a monoterpenoid phenol with the molecular formula C4H10O and isomer of carvacrol, which is slightly soluble in water with neutral pH, but is very soluble in alcohols and other organic solvents. MA packaging technology has been representatively used to maintain quality of fresh-cut products during preservation by carbon dioxide elevation and reduction in oxygen levels. Materials and methods: Melon fruit was harvested with full maturity at the right time. The outer surface of the fruit was disinfected with sodium hypochlorite solution (200 ppm) and cube slices with dimensions of 4x4x4 cm3 and an approximate weight of 9 g were prepared from it. To prepare the coating solution, 1 or 2 g of chitosan with 0.5 g of tween 80 was dissolved in 100 g of 1% acetic acid solution and thymol was added to the solution at 3 concentrations (zero, 0.25 and 0.5%). The final pH of the product was adjusted to 5.6 using NaOH 0.1 M. Then the solution was homogenized with a magnetic stirrer (1500 rpm) for 2 min. Fruit slices were immersed in each of the solutions separately for 2 min. After coating and removing excess solutions, the fruit slices were dried at room temperature for 8 min. Then, 30±2 g of treated and the control samples (uncoated) were weighed inside a polyethylene container and covered with a double-layer film (with a total thickness of 85 µm with an outer layer of polyethylene and an inner layer of polyamide) were packed in a modified or natural atmosphere. Atmosphere change was done using a MAP device equipped with a gas injection system. The levels of CO2, O2 and N2 inside the package immediately after sealing were 10, 5 and 85%, respectively. Fresh-cut packages were kept at 4±2°C for 8 days. All physicochemical (O2 and CO2 levels, weight loss, TSS. TA, ascorbic acid, color and firrmness) charactrestics were performed during storage time (immediately after harvesting, after 4 and 8 days). At the end of the storage time, microbial contamination (total count, mold and yeast count) and sensory characteristics were evaluted. Results and discussion: The results of analysis of variance showed a significant effect of the type of packaging atmosphere on the level of O2 and CO2 gases inside the packages (p<0.05). The results showed the CO2 and O2 levels, repectively increased and decreased inside the different fresh –cut melon packages during storage at 4ºC under natural and modified atmospheres. However, in the samples coated with chitosan and thymol, the intensity of O2 reduction and CO2 increase was less than the uncoated samples (control). This phenomenon is probably due to the gas blocking properties of the chitosan coating and the antimicrobial properties of thymol, which reduce oxygen consumption and carbon dioxide production by reducing the respration rate. At the end of 8 days of storage, the weight loss in the samples coated with chitosan and thymol and stored under modified atmosphere was much less than the control sample (0.34% compared to 13.60%). Chitosan coating and packaging under modified atmosphere provide relative semi-permeable barriers against oxygen, carbon dioxide and moisture, and as a result, weight loss is reduced by decreasing respration rate and moisture loss. Increasing the concentration of chitosan and packaging under modified atmosphere caused an increase in the amount of soluble solids, titratable acid, ascorbic acid, and firmness of the melon slices, but increasing the concentration of thymol had no significant effect on these quality characteristics. The color indices of green-redness (a*), blue)yellowness (b*), brightness (L*) and browning index (BI) were also affected by the type of packaging and chitosan concentration. Evaluting the interaction effect of storage time with chitosan concentration showed that the amount of a* and b* indexes in the samples coated with 1% chitosan after 4 days of storage was not significantly different from the first sample. However, after 8 days of storage, these indexes decreased significantly. The interaction effect of chitosan and thymol concentration showed that melon slices treated with 1% chitosan with 0.25% or 0.5% thymol had the lowest microbial load. Coating with chitosan and thymol and the same type of packaging had a significant effect on all sensory attributes of melon slices (color, texture, smell, taste and overall acceptance) (P<0.05). Generally, the panelists preferred 1% chitosan over 2% in overall acceptanc. Conclusion: The results showed that the physicochemical, sensory and microbial characteristics of fresh melon slices decrease during the storage period. Coating fresh-cut melons with chitosan and thymol due to its gas barrier and antimicrobial properties helped to preserve the quality and also prevent some undesirable changes. The integration of coating and packaging under modified atmosphere caused more maintaining the quality of fresh- cut melons. So that coating with chitosan 1% chitosan with thymol 0.5% and packed under modified atmosphere reduces microbial spoilage and preserves more qualitative features, color components and sensory attributes in fresh -cut melons. [ABSTRACT FROM AUTHOR]

Copyright of Misr Journal of Agricultural Engineering is the property of Egyptian National Agricultural Library (ENAL) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Nowadays, the modified atmosphere with ozone is one of the main alternatives for controlling insect pests in stored grains, as it allows grain quality to be maintained while causing no environmental damage. In light of this, the purpose of this study was to assess the toxicity of ozone to C. maculatus in cowpea grains as well as how it affects the physiological and physical properties of the grains. The toxicity was determined by estimating lethal doses (mg/g) at the top and bottom of the fumigation chamber for 50% and 95% of adult insects (LD50 and LD95). Cowpea grain samples were removed after being exposed to ozone, and the effect of ozonation on the physical and physiological quality of the grains was assessed. The electrical conductivity, water content, and germination were all examined in this manner. The lethal doses LD50 were 65.97 and 45.52 mg/g when the insects were distributed at the top and bottom of the fumigation chamber, respectively. As a result, ozone toxicity was higher at the bottom than at the top. The increase in ozone doses resulted in a decrease in water content. The germination rate exceeded 90% in both locations where ozone was applied. The electrical conductivity remained constant, ranging between 152.01 and 239.59 S cm−1 g −1. The findings indicate that ozone is toxic to C. maculatus but has no effect on grain quality. Ozone may therefore be used to manage C. maculatus in cowpea that has been stored. [ABSTRACT FROM AUTHOR]

The work deals with the application of natural functional ingredients as possible substitute for synthetic additives in gluten-free baguettes with potential extension of their shelf life. It is focused on the use of natural extracts such as rosemary (1% addition) and grape seeds (1-2% addition), while the baguettes were packed in the modified atmosphere in order to prolong their shelf life. They were tested after baking and after one week of storage (in the plastic bag and in the modified atmosphere package) for texturometric and sensory properties, water activity and pH. Natural extracts showed highly significant (P≤0.01) positive effect on the texture of the products. In all samples, the firmness of the baguettes decreased compared to the control sample, and the modified atmosphere softened the products compared to the plastic bag (P≤0.01). In the package with the modified atmosphere, we observed the decrease in the pH of the products, which can be evaluated positively. At the sensory evaluation, the sample with the addition of rosemary extract achieved the best results, compared to the control sample as statistically significant (P≤0.01).

IntroductionThe quick deterioration of fruit and vegetables has led researchers to find a solution to increase the shelf life. Foodstuff packaging is a vital technology to maintain freshness, prevent deterioration, and physiological and mechanical damages, and increase the shelf life of fresh products. Employing various post-harvest technologies prevent light, heat, and humidity transmission and control the microorganism activity, thereby reducing the cost and maintaining the quality of fresh and processed products during storage. Fresh okra has a shelf life of 10 days and is stored at 1-10°C due to high respiration rate and moisture loss. Today, the use of nanotechnology in the packaging industry is developed and expanded. The aim of the packaging is to increase the shelf life and prevent bacterial and shipping damages, as well as control the humidity and gases transmission, thereby reducing food spoilage. Modified atmospheric packaging (MAP) is one of the famous methods for increasing the shelf life of fresh products in which the aging process is reduced by increasing CO2 and decreasing. Decreasing the respiration rate, producing ethylene, and metabolic reactions in the modified atmosphere lead to a reduction in product deterioration. The use of coatings and edible films is being increased in order to maintain sensitive features like flavors, fragrances, and the appearance of different products and increase the shelf time of fruits and vegetables. Chitosan edible coating is a non-fragrance and non-flavor polysaccharide with a high molecular weight that is widely used because of its antifungal, biological, and biochemical properties. Chitosan is a natural polymer obtained from chitin, which is abundantly found in crustacean shells. The aim of the present study is to evaluate the effect of packaging films and chitosan coating under the modified atmosphere storage condition on qualitative and quantitative parameters of okra during storage.Materials and MethodsThe process of present research was performed in the Laboratory of Mechanical Properties and Rheology of the Biosystem Engineering Department, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, in 2016. Okra cv. Kano Dwarf was selected due to its short post-harvest life and provided by farms in Kermanshah Province. Okras were handpicked and they were free of any spots, contamination, or decay, with the almost same size and shape, without any mechanical and microbial damage. The treatments of the present study were chitosan covering, modified atmosphere by a gas mixture of 5% O2 + 10 CO2 + 85% N2, three types of packaging films including silicone nano-emulsion (Nano Bespar Aytak Co.), nano-polyethylene, and light polyethylene (LFO200), as well as two temperature levels of 1 ± 4°C (refrigerator) and 1 ± 25°C (room temperature). The influence of modified atmospheric treatments, chitosan coatings, and packaging films at two storage temperatures on chemical factors (pH and TSS) and mechanical properties including shear stress (TB), shear force (FB), shear modulus (GK) were evaluated at the end of 12 days of storage in a completely randomized design with a factorial experiment in three replications on Okra.Results and DiscussionAmong the films used, silicon nano emulsion film and chitosan coating were more able to maintain TSS. The pH value decreased due to the control of respiratory rate and corruption under modified atmospheric conditions. The mechanical properties of the samples showed that the shear stress changes of the coated sample were significantly less than the untreated ones compared to the beginning of the maintenance period. The sample stored at 4°C had less shear force during the storage period than similar specimens at 25°C. The modified atmosphere caused the shear modulus to decrease with increasing storage time compared to the beginning of the storage period.ConclusionThe results of the present research revealed that silicon nano-emulsion film has a higher capability in preserving the qualitative and quantitative properties of okra compared to other studied films. Between the two studied temperatures, 4°C storage temperature had better performance in preserving qualitative and quantitative properties of the okra compared to 25°C. The controlled atmosphere increases okra's shelf life due to reduced respiration rate. In general, maintenance of the products in a modified atmosphere package preserves the quality of the products and extends their shelf life.

After harvest, higher respiration rate in apricots limit their postharvest with extensive losses in fruit quality. Therefore, effect of different pre-storage treatment of modified atmosphere packaging (MAP) were studied on the shelf life and quality of apricot cv. ‘Shahroudi’ fruit. Experimental treatments were control (air), and active MAP includes: MAP1 (10% O2/20% CO2), MAP2 (20% O2/10% CO2), MAP3 (5% O2/80% CO2), MAP4 (80% O2/5% CO2) and MAP5 (40% O2/20% CO2), all treatments were balanced by N2. After 6 days of pre-storage treatments, fruits were unpacked, repacked and then were stored at 2°C and 85% relative humidity for 28 days. Results indicated that MAP5 and MAP3 treatments significantly reduced weight loss and total soluble solids, and maintained fruit hardness in comparison with other treatments. High CO2 treatment improved postharvest traits of apricot. Interestingly, high CO2 in combination with high O2 (active MAP5) improved the sensory evaluation as scored the best treatment by panelists, and also maintained better chemical properties such as total phenolic compounds, total carotenoids, and vitamin C. In addition, shelf life of fruit in active MAP5 (29.6 days) significantly extended followed by active MAP3 (27.6 days), compared to control (14.6 days) without signs of decay until the end of the storage period. Overall, it can be concluded that the pre-storage treatment of fresh apricot fruit in an atmosphere with high O2 (40%) and CO2 (20%) concentrations had a positive effect on the post-harvest quality attributes and shelf life of apricot cultivar ‘Shahroudi,’ and can be suggested as an effective and practical method to prolong its postharvest life.

This study aimed to evaluate the combined effects of 1-methylcyclopropene (1-MCP) and modified atmosphere (MA) storage on volatile compound production and quality parameters of durian fruit cv. Monthong during storage. Whole durian fruit harvested at the commercial maturity (75–80%) was fumigated with 0–1,000 nL L−1 of 1-MCP for 12 hours. The fruits were then kept in MA chamber fitted with a silicone membrane window at 15°C up to 4 weeks. Volatile aroma compounds including 3 sulfur compounds, 1 ester, 5 alcohols, and 1 ketone were monitored during durian fruit storage. The production of diethyl disulfide, 3,5-dimethyl-1,2,4-trithiolane (2 isomers) and ethyl-2-methyl butanoate was strongly suppressed by 1-MCP/MA treatment. Husk and pulp color changes, pulp softening, respiration rate, production of ethylene, and fermentative metabolites were effectively retarded with 1-MCP/MA technique. 1-MCP treatment at 500 nL L−1 for 12 h under MA condition could extend the storage life of Monthong durian fruit up to 3 weeks without any negative effect. Therefore, this combined technique could be applied to maintain quality and control the ripening process of Monthong durian fruit.

Purpose: The prime aim of food storage and preservation is to protect and preserve food; and hence, extend its shelf life with minimal losses. Amongst the various factors involved to increase the shelf life and preservation, packaging plays a very critical role by providing a good physical barrier to oxygen, moisture, microorganisms, and other volatiles. Certain perishable food products require modified and controlled atmospheric packaging in order to keep them fresh, sterile, clean, and safe. The purpose of this study is to analyze and understand the use of silicone membrane technology in preserving the quality and extending the shelf life of fruits and vegetables. Main findings: The silicone membrane system (SMS) being a method of controlling atmospheric composition in fruits and vegetable storage, it was found that the shelf life and quality of the products were maintained to its best through selective membrane permeability and product respiration. The SMS allows diffusion of gases, at different rates, which is dependent on its physical and chemical properties and can be technically controlled compared to conventional Controlled Atmospheric systems. Limitations: This technology has been limited only to laboratory scale, and needs to be commercialized. Another big limitation is its high cost. Moreover, certain fruits required pre-processing before being kept in chambers with silicone windows. Directions for Future Research: This system needs to be studied in a more appropriate way and in a more cost-effective manner, such that it can be commercialized and made available for farmers at low cost to protect their produce.

Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat's functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculuslongissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum--packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5-228.6 g/kg) and low fat content (17.1-25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner-Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1,263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds. [ABSTRACT FROM AUTHOR]

Summary: The combination of modified atmosphere packaging (MAP) and coating effectively improved the gas environment in packaging trays with low O2 concentrations (1.46–4.24%). This led to a significantly higher quality in terms of delaying the colour change, preserving phytochemical and antioxidant concentrations when mangoes were coated with 0.5% CaCl2 (CA) or CA followed by 0.5% combined solution of CA plus chitosan (CA + Mix) and reducing weight loss with the CA + Mix coating. There were no significant differences in the sensory scores between fresh and frozen–thawed ripe mango regarding overall acceptability, appearance, colour, flavour and texture. These findings suggested that the shelf life of frozen mango could be extended by 6 months with high quality with the combination of MAP and coating with CA + Mix or CA. This approach has the potential to increase the value chain of ripe mango through commercial cost savings. [ABSTRACT FROM AUTHOR]

Mung bean is highly susceptible to insect attack during storage. Hermetic storage is an effective technique to control insect damage. This study investigated the potential of the hermetic SuperGrain bag (SGB) for controlling bruchids during storage. The dry samples were packed in SGB infested with adult bruchids (SGB-I), SGB natural field infested (SGB-N), woven polypropylene bags (WPP-I and WPP-N) and kept at room temperature for 180 days. Oxygen (O2) and carbon dioxide (CO2) concentrations were measured at 15 days intervals. Moisture content, infestation level, seed damage and weight loss were determined at 60 days intervals. Seed colour, hardness, crude protein and fat contents were analysed before and after storage. The O2 level decreased to 10.09%, whereas the CO2 level increased to 8.87% in both SGB-I and SGB-N treatments. The moisture content of mung bean was maintained as onset storage in both SGB-N and SGB-I treatments, whereas reduced in WPP-N (9.26% db) and WPP-I (9.21% db). In SGB treatments, no significant bruchids were detected, but they increased drastically in WPP-N (52 ± 9) and WPP-I (377 ± 14). Seed damage (2–3%) and weight loss (0.8–1.0%) were recorded in both SGB-N and SGB-I. Conversely, seed damage reached 26.67 and 54.17%, corresponding to weight losses of 12.33 and 20.82% in WPP-N and WPP-I, respectively. Seed colour, hardness, crude protein and fat contents in SGBs showed no significant changes than in the WPP bags. The study illustrated that the SGB is an efficient hermetic device in protecting mung beans against bruchids attacks compared to the WPP bags. [ABSTRACT FROM AUTHOR]