جستجوی مقالات مرتبط با کلیدواژه "modified atmosphere packaging" در نشریات گروه "پزشکی"

Food packaging is one of the main applications of nanotechnology in the food section. Clay nanoparticles are among the nanoparticles used in food packaging. In this study, the effect of packaging film containing nano-clay particles on the characteristics of cucumber slices was investigated.

The effect of nano-clay particles (0, 1 and 3%) and time (0, 3, 5, 7, 9 and 11 days) were studied in three replications in a completely randomized design. Cucumber slices were packaged in polypropylene (control samples) and polypropylene containing 1 and 3% nano-clay hydrophilic bentonite under modified atmosphere packaging. All samples were stored at 4 ± 1 °C at a relative humidity (RH) of 90 ± 2 %. Microbial population was determined at 3-5 day intervals, and chemical properties, chlorophyll, texture, color were studied at 2-day intervals. 

Control samples showed more loss of weight (p<0.05) and higher L*, a* and b* during the storage (p<0.01). Chlorophyll and firmness of the cucumber slices in the film containing 3% of nano-clay showed less decrease (p<0.01). In addition, the application of modified atmosphere showed positive effect to preserve fruits and vegetables and packages containing clay nanoparticles significantly reduced the microbial population (p<0.05).

The packages containing clay nanoparticles under the modified atmosphere were more appropriate option than the control packaging in preserving the product.

Cucumber includes a short postharvest life and loses its quality fast. Novel technologies such as coating and modified atmosphere packaging are promising methods in preserving fresh products. Therefore, the aim of this study was to use a combination of chitosan coating and modified atmosphere packaging to preserve quality attributes of the cucumber Royal var. and to estimate the vegetable shelf-life.

In this study, cucumber (Royal var.) was coated using chitosan and packed under three various atmospheres of A) air; B) active MAP (10% of O2 and 5% of CO2); and C) passive MAP (21% of O2 and 0.1% of CO2). Texture firmness, total soluble solid, chlorophyll content and organoleptic properties of the cucumbers were determined at 5-day intervals during 15 days of storage at 4, 10 and 20 °C. Shelf-life of the cucumbers was modeled under various treatments.

Variance analysis showed a significant effect (P<0.05) of four factors (coating, gas concentration, temperature and time) on postharvest properties of the cucumbers. The most change in TSS was observed in Package A cucumbers stored at 20 °C. These also showed the most weight loss. At 4 and 10 °C, firmness was well preserved in Package B; in which, the coated cucumbers included the least firmness loss compared to uncoated ones. Combination of chitosan coating and modified atmosphere packaging positively affected quality parameters of the cucumbers Royal var. Relatively, effects of active MAP were significant at 10 °C. The maximum shelf life was seen for the coated samples stored in active MAP at 4 °C (17 days) following by 10 °C (15 days).

Based on the current results, combination of chitosan coating and active MAP can be suggested for the packaging of cucumbers (Royal var.).