Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature
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| Title: | Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature |
| Author: | Olveira Bouzas, Vanesa Pita Calvo, Consuelo Romero Rodríguez, María Ángeles Vázquez Odériz, María Lourdes |
| Affiliation: | Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía |
| Subject: | Padrón peppers | Modified atmosphere packaging | Pallets | Physico-chemical parameters | Sensory analysis | |
| Date of Issue: | 2022 |
| Publisher: | Springer |
| Citation: | Olveira-Bouzas, V., Pita-Calvo, C., Romero-Rodríguez, M.Á. et al. Evaluation of a Packaging System in Pallets Under Modified Atmosphere to Extend the Shelf-life of ‘Padrón’ Peppers Stored at Refrigeration Temperature. Food Bioprocess Technol (2022). https://doi.org/10.1007/s11947-022-02966-2 |
| Abstract: | A modified atmosphere packaging (MAP) system in pallets was developed for ‘Padrón’ peppers as a way to extend their shelf-life while maintaining good fruit quality. Peppers were stored at 6 °C in cardboard boxes arranged on pallets wrapped in micro-perforated low-density polyethylene (LDPE) bags. Physico-chemical (moisture, firmness, color, chlorophylls, carotenoids, ascorbic acid, and total phenolic content) and sensory analysis were carried out after 0, 7, 14, and 21 days of storage. An initial mixture of 11.8% O2–8.5% CO2 prevented anaerobic conditions and kept suitable CO2 levels throughout the entire storage period. Silica gel was tested as a moisture absorbent and considerably reduced water vapor condensation inside packaging bags. The MAP system developed maintained the shelf-life of peppers until the end of the 21-day storage period. The fruit always showed a good appearance and color. No rotting or other types of undesirable alterations were observed. MAP markedly reduced the fraction of peppers with water loss as evidenced by a minimum percentage of fruit with wrinkles (12.5%) as compared to unpackaged samples (75%). Good pigment stability was also observed |
| Publisher version: | https://doi.org/10.1007/s11947-022-02966-2 |
| URI: | http://hdl.handle.net/10347/29996 |
| DOI: | 10.1007/s11947-022-02966-2 |
| ISSN: | 1935-5130 |
| E-ISSN: | 1935-5149 |
| Rights: | © 2022 The Authors. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ Atribución 4.0 Internacional |
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Except where otherwise noted, this item's license is described as © 2022 The Authors. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/