Modified atmosphere packaging of fresh-cut tomato.
Gil, M. I., Conesa, M. A. and Artes, F.
ISHS Acta Horticulturae 553: 703-704.
2001
บทคัดย่อ
Several packaging films with a large range of permeabilities were compared to determine the effects of passive modified atmosphere packaging (MAP) on fresh cut tomato quality. Tomatoes (cv. Durinta) were processed into 7 mm thick slices and reformed into the original tomato shape. Four polymeric films applied in a flow-pack system were used: perforated, polypropylene (PP; 35 micro m), bioriented (OPP; 40 micro m) and composite (Composite; 80 micro m). The tomato slices packaged in perforated film did not modify the enclosed atmosphere at either temperature. At 2 deg C, slight atmosphere modification to 19% oxygen and 1% carbon dioxide was detected for tomato slices packaged in PP, and to 17% oxygen and 3% carbon dioxide in OPP film. On the other hand, when samples in Composite film were stored at the same temperature, the atmosphere generated within the package was modified during the storage period to reach 10% oxygen and 9% carbon dioxide by the end of the storage. At 10 deg C, considerable modifications in the atmosphere enclosed within the packages were obtained, except for perforated film. Steady state conditions were reached in PP and OPP after 6 days of storage. Slice firmness decreased after storage particularly after 12 days at 10 deg C. Juice colour was maintained when samples were kept at 2 deg C and faded when the samples were kept at 10 deg C. Significant decreases in soluble solids content and titratable acidity, and increase in pH were found when temperature and storage duration increased. Temperature, time and film type significantly influenced the maturity index. Composite packaging was the only treatment that induced a loss of quality beyond the limit of marketability.