Journal of the American Society for Horticultural Science · 2005 · 60 citations · 17 references
AgricultureFood ScienceHorticultural SciencesFood PackagingFood PreservationPostharvest PhysiologyModified Atmosphere PackagingModified Atmosphere StoragePackaging Effects On QualityPackaging Of VegetablesShelf Life PhysiologyStorage Effects On QualityFood Quality DeteriorationFresh-cut Produce QualityModified Atmosphere Storage Of VegetablesOxygen Transmission RatePackaging Effects On Shelf LifePackaging For Fresh ProducePostharvest Quality DeteriorationQuality Deterioration
Fresh-cut tissues are subjected to severe injury during preparation that leads to increased respiratory activity and quality deterioration. Modified atmosphere packaging (MAP) has been used to maintain quality of fresh-cut produce, but O 2 depletion and excessive CO 2 accumulation can be injurious. This study was conducted to evaluate the effect of delayed packaging and MAP using two different oxygen transmission rate (OTR) films on quality maintenance and shelf stability of fresh-cut romaine lettuce ( Lactuca sativa L.). Romaine lettuce leaves were cut, washed, dried, and placed for 0, 4, 8, and 12 hours at 5 °C in ambient air before packaging. Fresh-cut samples were placed into packages prepared from films having OTRs of 8.0 and 16.6 pmol·s -1 ·m -2 ·Pa -1 , flushed with N 2 to reach an initial headspace O 2 level of 1.5 kPa O 2 , and stored at 5 °C for up to 14 days. Delayed packaging affected gas composition, fermentative volatile production, off-odor development, color, CO 2 injury, and tissue electrolyte leakage. With increasing delay before packaging, fermentative volatile production, off-odor development, and CO 2 injury progressively decreased and discoloration increased. The modified atmospheres obtained with 16.6 OTR film increased discoloration when present, and generally had less off-odor development and CO 2 injury compared to MAP with 8.0 OTR film. Delayed packaging affected overall quality of fresh-cut romaine lettuce packaged with both films. A 12-hour delayed packaging into packages prepared from 8.0 OTR film maintained quality by inhibiting CO 2 injury, off-odor development, and tissue electrolyte leakage. However, an 8-hour delayed packaging into packages prepared from 16.6 OTR film was better at maintaining the quality of fresh-cut romaine lettuce at 5 °C for 14 days. The results indicated that delayed packaging could be an alternative method to optimize or balance package O 2 during suboptimal OTR film packaging conditions.
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Gloria López‐Gálvez, Mikal E. Saltveit, Marita Cantwell · Postharvest Biology and Technology · 1996 · 166 citations