The Effect of Active Modified Atmosphere Packaging and Coating of Lactate Calcium on the Quality of Vegetable Salad

Document Type : Overview

Authors

1 M.Sc. of Food Science and Technology, Ferdowsi University of Mashhad

2 Ph.D, Professsor of Food Science and Technology, Ferdowsi University of Mashhad

Abstract

Today the acceptance of vegetable meals in the diet and the demand for fresh and least processed vegetables are of particular importance in preserving the nutritional values ​​of these products as long as they are consumed and increasing the shelf-life for availability; The appearance of  undesirable properties such as browning, bad taste, tissue decomposition, duplication of microorganisms and consequently, reducing the shelf-life during processing (peeling, washing, cutting, etc.) due to a significant increase in respiration, enzymatic activity, transpiration and also increasing the waste of this product, shows the need for the industry to provide suitable and efficient of packaging for these products. Recognition and appropriate selection of new packaging technologies, the growth of sustainable economic systems and increased consumer acceptance, are essential for the commercialization of an efficient packaging system. Using the modified atmosphere packaging method, with the oral coating of calcium lactate, by reducing the respiration rate, delaying softening and reducing microbialcorruption, is a major factor in maintaining quality and increasing the shelf-life of vegetable salad. This powerful technology can be helpful so that we can see a significant improvement in the vegetable salad packaging industry, which is the goal of many relevant companies. In this paper, the effects of these two techniques on the quality of vegetable used in the season’s salad are discussed.

Keywords

References

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History

  • Receive Date: 21 April 2018
  • Revise Date: 20 May 2018
  • Accept Date: 20 February 2019
  • Publish Date: 21 March 2019

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