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Author Sahoo, Nihar R. ♦ Bal, Lalit M. ♦ Pal, Uma S. ♦ Sahoo, Dipika
Source SpringerLink
Content type Text
Publisher Springer US
File Format PDF
Copyright Year ©2014
Language English
Subject Domain (in DDC) Natural sciences & mathematics ♦ Chemistry & allied sciences
Subject Keyword Bell pepper ♦ Storage ♦ Modified atmospheric packaging ♦ Physiological loss in weight ♦ Food Science ♦ Chemistry/Food Science ♦ Engineering
Abstract The effect of packaging materials [low density polyethylene (LDPE), polypropylene (PP)] and storage environment [modified atmospheric packaging (MAP)] on shelf life enhancement of bell pepper in terms of quality attributes such as physiological weight loss, ascorbic acid, texture, surface colour and subjective quality analysis have been studied at ambient and refrigerated condition. Different packaging techniques used for the experiment were MAP with LDPE, MAP with PP, MAP in perforated LDPE films, MAP in perforated PP films, shrink packaging with bi-axially oriented PP (BOPP) film and vacuum packaging with PP film. The in-pack bell pepper created a suitable headspace environment with low O$_{2}$ and high CO$_{2}$ concentrations, which resulted in a better retention of freshness of the vegetables and its marketability. Shrink packaging with BOPP film could not yield better result under ambient storage because of high water vapor transmission rate of the film and consequently loss of turgidity of the vegetables. Among different packaging techniques and storage conditions, MAP with PP film in refrigerated condition was found to be the best followed by vacuum pack with PP film in refrigerated condition and could be used to store for 20 days for bell pepper with maintenance of texture, colour, ascorbic acid and marketability. It is also inferred that under ambient conditions, bell pepper could be stored for 4 days using ventilated LDPE and PP as MAP storage. Further studies are needed to evaluate the sensory aspects, as well as to microbiological evaluation to characterize the fresh bell pepper during storage.
ISSN 21934126
Age Range 18 to 22 years ♦ above 22 year
Educational Use Research
Education Level UG and PG
Learning Resource Type Article
Publisher Date 2014-04-12
Publisher Place Boston
e-ISSN 21934134
Journal Sensing and Instrumentation for Food Quality and Safety
Volume Number 8
Issue Number 3
Page Count 7
Starting Page 164
Ending Page 170

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Source: SpringerLink