Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

Wei Li Li; Xi Hong Li; Ya Jun Sun; Yao Tang; Yu Qian Jiang; Man Zhang

doi:10.4028/www.scientific.net/AMR.233-235.1985

Paper Titles

Photodegradation of Toluene by Composite Photocatalysts of Organobentonites and TiO₂: Influences of Carbon Chain Length
p.1958

Rheological Properties of Sodium Dodecyl Sulphate-Based Supramolecules Hydrogel Induced by Aluminum Ion
p.1966

Research on Adsorption of Pb²⁺ on to Microspheres Prepared by Rectorite and Humic Acid
p.1972

Preparation of Double-Shelled BaTiO₃ Composite Hollow Microspheres by Template Method
p.1981

Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit
p.1985

Preparation and Properties of PET Modified by Nano-SiO₂ and Nylon MXD6T
p.1989

Fabrication of Mercury Ion Selective Electrode Based on a Porphyrin Derivative with Plasticized PVC Membrane
p.1994

Investigation on the Rheological Behavior of Polyamide6/Montmorillonite Nanocomposites by Reactive Extrusion
p.1998

Surface Modification of Carbon Fiber by Polymer Emulsions and Mechanical Property of Modified Carbon Reinforced Concrete
p.2002

HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 233-235Effect of Packaging Conditions on Physiology...

Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

Abstract:

Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) ﬁlm flushing with high CO₂ (40% or 10%) atmosphere or passive modiﬁed atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO₂ plus 5% O₂was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO₂ active modified packaging signiﬁcantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the ﬂesh translucency phenomenon of fresh-cut kiwifruits.

You might also be interested in these eBooks

View Preview

Info:

Periodical:

Advanced Materials Research (Volumes 233-235)

Pages:

1985-1988

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.233-235.1985

Citation:

Cite this paper

Online since:

May 2011

Authors:

Wei Li Li, Xi Hong Li, Ya Jun Sun, Yao Tang, Yu Qian Jiang, Man Zhang

Keywords:

Kiwifruit, Packaging Condition, Shelf Life

Export:

RIS, BibTeX

Price:

Permissions:

Request Permissions

References

[1] M.I. Gil, D.M. Holcroft, A.A., Kader. Changes in strawberry anthocyanins and other polyphenols in response to carbon dioxide treatments. Journal of Agricultural and Food Chemistry 45, 1662–1667 (1997).

DOI: 10.1021/jf960675e

Google Scholar

[2] D.M. Holcroft, A.A. Kader. Controlled atmospheres-induced changes in pH and organic acid metabolism may affect color of stored strawberry fruit. Postharvest Biology and Technology 17, 19–32 (1999).

DOI: 10.1016/s0925-5214(99)00023-x

Google Scholar

[3] A.A. Kader, D. Zagory, E.L. Kerbell. Modiﬁed atmosphere packaging of fruits and vegetables. Crit. Rev. Food Sci. Nutr. 28, 1–30 (1989).

Google Scholar

[4] F. Arte´s, P.A. Go´mez, F. Arte´s-Herna´ndez. Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables. Food Science and Technology International 13, 177–188 ( 2007).

DOI: 10.1177/1082013207079610

Google Scholar

[5] V. L. Singleton,; J. A. Rossi. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol.Vitic., 16, 144–158 (1965).

DOI: 10.5344/ajev.1965.16.3.144

Google Scholar

[6] R. Moran. Formulate for determination of chlorophyllous pigments extracted with N, N-dimethylformamide. Plant Physiol, 69: 1376-1381 (1982).

DOI: 10.1104/pp.69.6.1376

Google Scholar