ศูนย์นวัตกรรมเทคโนโลยีหลังการเก็บเกี่ยว

Combining high oxygen atmospheres with low oxygen modified atmosphere packaging to improve the keeping quality of strawberries and raspberries.

Steen, C. van der, Jacxsens, L., Devlieghere, F. and Debevere, J.

Postharvest Biology and Technology. Volume 26, Issue 1, August 2002, Pages 49-58.

2002

บทคัดย่อ

The quality of strawberries from Israel and raspberries from Spain, packaged in different consumer-sized systems was assessed. The following consumer-sized packaging systems for strawberries and raspberries are compared: (1) the conventional method of packaging in a macro-perforated high-barrier film (AIR), (2) low O2 modified atmosphere (i.e. 3-5 kPa O2 and 5-10 kPa CO2-balance N2), (3) high O2 modified atmosphere (HOA, i.e. >70 kPa O2-balance N2): HOA in a high-barrier film and (4) HOA in a MA film with an adjusted film permeability. The high O2 atmosphere in the MA film reached a steady-state after 5 days at about 3 kPa O2 and 5 kPa CO2. The O2 content in the high-barrier film package remained above 21 kPa O2 during the first 5 days of storage, but then decreased to anaerobic conditions, resulting in off-flavours and odours. To avoid an accumulation of ethylene inside the high-barrier package, an ethylene adsorbing monolayer was added. The shelf life of strawberries and raspberries given the AIR treatment was limited by growth of moulds, rather than by sensory unacceptance. On the other hand, sensory properties limited the shelf life of the fruit packaged under MA. The initial high O2 atmospheres retarded the growth of moulds. However, when O2 was depleted and CO2 had accumulated in the barrier film, sensory quality (odour, taste and firmness) declined. In the MA film, the inhibitory effect on mould growth was maintained due to the initial high O2 levels.