Transpiration and moisture evolution in packaged fresh horticultural produce and the role of integrated mathematical models: A review [PDF]
, 2016 Transpiration has various adverse effects on postharvest quality and the shelf-life of fresh fruit and vegetables (FFV). If not controlled, the water released through this process results in direct mass loss and moisture condensation inside packaged FFV.
Bovi, Graziele G. +4 more
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Foods, 2021 Cucumbers are highly perishable and suffer from moisture loss, shriveling, yellowing, peel damage, and decay. Plastic packaging helps to preserve cucumber quality, but harms the environment.
Abiola Owoyemi, Ron Porat, Victor Rodov
doaj +1 more source
Following changes in total number of mesophilic bacteria and torry meter readings in samples of fresh trout packaged in modified atmosphere and vacuum [PDF]
Veterinarski Glasnik, 2011 Today, food must be healthy, subjected to minimal processing, and attractively packaged, as the expectations of consumers are ever higher. Consumers are highly sensitive to the use of additives in the food industry.
Milijašević Milan +6 more
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Chemical-Based Methodologies to Extend the Shelf Life of Fresh Fish—A Review
Foods, 2021 Due to its characteristics, fresh fish is a highly perishable food with a very short shelf-life under refrigeration. Several methods have been introduced to slow down its deterioration, such as by means of oxygen depletion of the food package (vacuum ...
Renata A. Amaral +11 more
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The development of a model to describe the influence of temperature and relative humidity on respiration rate of prickly pear cactus stems in reduced O2 conditions [PDF]
, 2010 Respiration rate (RO2) of prickly pear cactus stems (Opuntia spp.) was measured as a function of 4 temperature (T) and 6 relative humidity (RH) combinations for O2 partial pressures between 15 and 0.8 kPa, which were considered to support aerobic ...
Beaudry, R.M. +4 more
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Influence of short-term pre-aging in vacuum on physicochemical characteristics and consumer acceptability of modified atmosphere packed beef steaks [PDF]
, 2015 peer-reviewedThe objective of this study was to investigate the physiochemical changes and consumer acceptability of meat packed in high oxygen modified atmosphere during 12 days of storage with and without pre-aging in vacuum for 7 days.
Lopacka, Joanna +4 more
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Heliyon, 2020 This research investigated the effect of different atmosphere storage conditions on 1-aminocyclopropane-1-carboxylic acid (ACC) synthase and ACC oxidase enzyme activity; and senescence of cut Dendrobium orchid flowers.
Warinthon Poonsri
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The influence of the packaging materials on the stability of the modified atmosphere [PDF]
Journal on Processing and Energy in Agriculture, 2010 The contemporary technological developments involving the use of modified atmosphere make it possible to preserve and prolong the nutritive quality of food products produced by different technological procedures.
Gvozdenović Jasna, Lazić Vera
doaj
FoodsIn this study, we investigated the effects of air packaging, vacuum packaging and modified atmosphere packaging (CO2/N2: 80/20) on the purine metabolism and enzyme activities of refrigerated large yellow croakers.
Tiansheng Xu +4 more
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Effect of packaging technology on microbiological and sensory quality of a cooked blood sausage, Morcela de Arroz, from Monchique region of Portugal [PDF]
, 2015 Morcela de Arroz (MA), a popular Portuguese blood sausage, with high pH and water activity (a(w)), is traditionally commercialized without preservatives and unpacked. This study evaluated the best packaging solution to extend MA shelf life stored at 4 +/-
Dionísio, Lídia +3 more
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