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

1. بایگی، ف. (1393). «استفاده از تکنیک­های جدید بسته­بندی در حفظ کیفیت و طراوت سالاد و سبزیجات تازه. اولین همایش ملّی میان وعده­های غذایی.»
2. فرخی، ف. (1393). «بررسی ویژگی­های فیزیکی و میکروبی سالاد سبزیجات بسته­بندی شده، شرایط بسته­بندی، ضخامت پوشش، نوع ماده بسته­بندی.» اولین همایش ملّی میان وعده­های غذایی.
3. بهروزی فر، ف. (1393). «ﺑﺴﺘﻪ­ﺑﻨﺪی اﺗﻤﺴﻔﺮی اﺻﻼح ﺷﺪه ﻣﻴﻮه اﻧﺎر و اﺛﺮ ﻏﻠﻈﺖﻫﺎی ﻣﺨﺘﻠﻒ ﮔﺎز در ﺑﺴﺘﻪ­ﺑﻨﺪی در اﻓﺰاﻳﺶ ﺑﺪﻃﻌﻤﻲ اﺳﻔﻨﺎج». دومین همایش ملّی پژوهش­های کاربردی در علوم کشاورزی.
4. ریاحی، م. (1391). «مجموعه آموزشی تغذیه در بیماری­ها و آشنایی با گروه­های غذایی.»
5. شهدادی ساردو، ع. (1393). «ﺑﺮرﺳﻲ اﺛﺮ ﺑﺴﺘﻪ­ﺑﻨﺪی اتمسفر اصلاح شده و ﭘﻮﺷﺶ ﺧﻮراﻛﻲ ﻛﻴﺘﻮزان ﺑﺮ وﻳﮋﮔﻲ­ﻫﺎی رﻧﮕﻲ و ﺑﺎﻓﺖ­ﺳﻨﺠﻲ ﺧﻴﺎر ﮔﻠﺨﺎﻧﻪ­ای ﻃﻲ دوره ﻧﮕﻬﺪاری.» سومین همایش ملّی علوم و صنایع غذایی.
6. مهدویان، ح. (1391). «روش­های نوین بسته­بندی میوه و سبزیجات برش خورده». فصلنامه علمی- ترویجی علوم و فنون بسته­ بندی. ش 13. ص30-43.
7. گنابادی، ا. (1391). «ﺑﺮرﺳﻲ ﺷﺮاﻳﻂ ﺑﻬﻴﻨﻪ ﺑﺴﺘﻪ­ﺑﻨﺪی ﻛﺎﻫﻮ (Lactuca sativa L) در اﺗﻤﺴﻔﺮ اﺻﻼح ﺷﺪه ﺑﻪﻣﻨﻈﻮر اﻓﺰاﻳﺶ زﻣﺎن ﻣﺎﻧﺪﮔﺎری». ﻣﺠﻠّﻪ ﺗﺤﻘﻴﻘﺎت ﻣﻬﻨﺪﺳﻲ ﻛﺸﺎورزی. جلد14. ش 1. ص 33-44.
8. FAO STAT, (2010). “Export value for vegetables.” <http://faostat3.fao.org/home/ index.html> (accessed online 25.02.2015).
9. Ebrahimi, A. (1392). “Modified Atmosphere Packaging.” http://ifscience.com/. Exclusive map packaging.
10. Salarbashi, D. et al., (2013). “Characterization of soluble soybean polysaccharide film incorporated essential oil intended for food packaging.” Carbohydr. Polym. 98: 1127-1136. 
11. Sivertsvik, M., J. Rosnes, H. Bergslien. (2002). “Modified atmosphere packaging. Minimal process technol.” Food Indicat. 61-86
12. Berna, A. Z., S. Geysen, S. Li, B. E. Verlinden, J. Larnmertyn and B. A. Nicolai. (2007). “Headspace fingerprint mass spectrometry to characterize strawberry aroma at super-atmospheric oxygen conditions.” Postharvest Biol Tech. 46: 230–236.
13. Caleb, O. J., U. L. Opara and C. R. Witthuhn. (2012). “Modified atmosphere packaging of pomegranate fruit and arils: a review.” Food Bioproc. Tech. 5:15-30
14. Carlin F, Nguyen-the C, Cudennec P, Reich M. (1989). “Microbiological spoilage of fresh ready-touse grated carrots.” Sci Alim 9:371.
15. Moleyar, V.; Narasimham, P. (1994). “Modified atmosphere packaging of vegetablesa an appraisal.” J.Food Sci. Technol. Mys., 31, 267–278.
16. Farber JM. (1991). “Microbiological aspects of modified-atmosphere packaging technology—a review.” J Food Prot 54(1):58-70.
17. Ooraikul, B., (2003). “Modified atmosphere packaging (MAP).” CRC, New York.
18. Lee, K., Park, I., Sun, D, (1996). “Modified atmosphere packaging of a mixed prepared vegetable salad dish.” International Journal of Food Science and Technology, 31, 7–13.
19. Amanatidou A, Smid EJ, Gorris LGM. (1999). “Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms.” J Appl Microbiol 86:429-38.
20. Gil, M., Conesa, M., Arte´s, F, (2002). “Quality changes in fresh cut tomato as affected by modified atmosphere packaging.” Journal of Postharvest Biology and Technology, 25: 199–207.
21. Singh, B., Yang, C., Salunkhe, D, Rahman, A, (2010). “Controlled atmosphere storage of lettuce.9. Effects on quality and the respirationrate of lettuce heads.” Journal of Food Sci. 31, 19-59.
22. Horev, B., Sela, S., Vinokur, Y., Gorbatsevich, E., Pinto, R., & Rodov, V. (2012). “The effects of active and passive modified atmosphere packaging on the survival of Salmonella enterica serotype Typhimurium on washed romaine lettuce leaves.” Food Research International, 45(2), 1129-1132.
23. Paillart, M. J. M., van der Vossen, J. M. B. M., Levin, E., Lommen, E., Otma, E. C., Snels, J. C. M. A., & Woltering, E. J. (2017). “Bacterial population dynamics and sensorial quality loss in modified atmosphere packed fresh-cut iceberg lettuce.” Postharvest Biology and Technology, 124, 91-99.‏
24. Martinez, J.A., and F. Artes. (2011). “Effect of packaging treatments and vacuum-cooling on quality of winter harvested Iceberg lettuce.” International Journal of Food Research, 322,629-621
25. Tudelaa, J., Hernándeza, N., Pérez, A., Gila, M, (2016). “Comprehensive evaluation of different storage conditions for the varietal screening of lettuce for fresh-cut performance.” Journal of Postharvest Biology and Technology 120: 36-44.
26. Luna, M., Tudela, J., Tomás-Barberán, A., Gil, M, (2016). “Modified atmosphere (MA) prevents browning of fresh-cut romaine lettuce through multi-target effects related to phenolic metabolism.” Journal of Postharvest Biology and Technology 119: 84–93.
27. Ayhan, Z., EfiTURK, O., Tafi, E, (2007). “Effect of Modified Atmosphere Packaging on the Quality and Shelf Life of Minimally Processed Carrots.” Mustafa Kemal University, Department of Food Engineering, Hatay – TURKEY
28. Alasalvar, C., Al-Farsi, M. Quantick, P.C., Shahidi, F., Wiktorowicz, R, (2005). “Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots.” Journal of Trends in Food Science & Technology 46: 13-26.
29. Fagundesa, C., Moraesa, K., Pérez-Gagob, M., Paloub, L., Maraschinc, M., Monteiroa, A, (2015). “Effect of active modified atmosphere and cold storage on the postharvest quality of cherry tomatoes.” Journal of Postharvest Biology and Technology 109: 73-81.
30. Moreira M.d.R., (2011). “Effectiveness of chitosan edible coatings to improve microbiological and sensory quality of fresh cut broccoli,” Food Science and Technology, 44: 2335-2341,.
31. Durango, A.M., (2006). “Microbiological evaluation of an edible antimicrobial coating on minimally processed carrots,” Food Control, vol. 17, pp 336-341,
32. Manjunatha, M., & Anurag, R. K. (2014). “Effect of modified atmosphere packaging and storage conditions on quality characteristics of cucumber.” Journal of food science and technology, 51(11), 3470-3475.‏
33. D’Aquino, S., Mistriotis, A., Briassoulis, D., Di Lorenzo, M. L., Malinconico, M., & Palma, A. (2016). “Influence of modified atmosphere packaging on postharvest quality of cherry tomatoes held at 20 C.” Postharvest Biology and Technology, 115, 103-112.‏
34. Prakash, A., Chen, P. C., Pilling, R. L., Johnson, N., & Foley, D. (2007). “1% calcium chloride treatment in combination with gamma irradiation improves microbial and physicochemical properties of diced tomatoes.” Foodborne pathogens and disease, 4(1), 89-98.‏
35. Manganaris, G. A., Vasilakakis, M., Diamantidis, G., Mignani, I. (2007). “The effect of postharvest calcium application on tissue calcium concentration, quality attributes, incidence of flesh browning and cell wall physicochemical aspects of peach fruits.” Journal of Food Chemistry, 100: 1385-1392.
36. Martin-Diana, A. B., D. Rico, D., Barry-Ryan, C., Jesus M, F., Mulcahy, J., Henehan, G. T. M. (2005). “Calcium lactate washing treatments for salad-cut iceberg lettuce: effect of temperature and concentration on quality retention parameters.” Journal of Food Research International, 38: 729-740.
37. Perucka, I., Olszówka, K., & Chilczuk, B. (2013). “Changes in the chlorophyll content in stored lettuce Lactuca sativa L. after pre-harvest foliar application of CaCl2.” Acta Agrobotanica, 66(4).‏
38. Alandes, L. Pérez-Munuera, I. Llorca, E. and Quiles, A. (2009). “Use of calcium lactate to improve the structure of Flor de Invierno fresh-cut pears.” Postharvest Biology and Technology. 53:145-151
39. Mantilla, N., Castell-Pérez, M. E., Gomes, C., and Moreira, R. G. (2013). “Multilayered antimicrobial edible coating and its effect on quality and shelf-life of fresh-cut pineapple.” LWT-Food Sci. Technol. 51: 37-43.

Files

History

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

Share

How to cite

Statistics