This study evaluated the effects of modified atmosphere packaging (MAP) on the storage of cv. Evie2 strawberries, packaged using different materials (biobased, polypropylene and perforated) under different gas compositions (passive and active MAP). The fruits were stored for a maximum time of 7 days at a temperature of 1±1°C and at 90-95% relative humidity (RH). The effects of MAP on weight loss, colour, flesh fruit firmness (FFF), soluble solids content (SSC), titratable acidity (TA) and aroma volatiles (esters, aldehydes, terpenoids and furanones) were monitored. The results showed that the packaging materials can influence the headspace gases composition into the packaging and the quality parameters and aroma compounds evolution during strawberry storage. Particularly, the highest total ester (methyl and ethyl esters) and aldehyde (hexanal and (E)-2-hexenal) contents were observed in fruits stored with the biobased film enriched with the mixture gas. Critical gas values were observed with both passive and active MAP, and the C treatment (polypropylene films with passive MAP) was the only one that can be suggested to be used to storage fruits in this study.

Change in quality and volatile constituents of strawberries (cv. Evie2) under MAP storage

PEANO, Cristiana;GIRGENTI, VINCENZO;GIUGGIOLI, NICOLE ROBERTA
2014

Abstract

This study evaluated the effects of modified atmosphere packaging (MAP) on the storage of cv. Evie2 strawberries, packaged using different materials (biobased, polypropylene and perforated) under different gas compositions (passive and active MAP). The fruits were stored for a maximum time of 7 days at a temperature of 1±1°C and at 90-95% relative humidity (RH). The effects of MAP on weight loss, colour, flesh fruit firmness (FFF), soluble solids content (SSC), titratable acidity (TA) and aroma volatiles (esters, aldehydes, terpenoids and furanones) were monitored. The results showed that the packaging materials can influence the headspace gases composition into the packaging and the quality parameters and aroma compounds evolution during strawberry storage. Particularly, the highest total ester (methyl and ethyl esters) and aldehyde (hexanal and (E)-2-hexenal) contents were observed in fruits stored with the biobased film enriched with the mixture gas. Critical gas values were observed with both passive and active MAP, and the C treatment (polypropylene films with passive MAP) was the only one that can be suggested to be used to storage fruits in this study.
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http://world-food.net/change-in-quality-and-volatile-constituents-of-strawberries-cv-evie2-under-map-storage/
Strawberry; storage; packaging; MAP; quality; Aroma; postharvest
Cristiana Peano; Vincenzo Girgenti; Nicole Roberta Giuggioli
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2318/144810
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