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Effects of three biaxially oriented polypropylene (BOPP) microperforated films of different transmission rates [3 (M50), 5 (M30), and 16 (M10) holes; Ø = 100 µm] on the maintenance of colour and bioactive compounds profile of three fig cultivars were studied in comparison with macroperforated film (5 holes; ø = 9 mm) during cold storage. Figs from 'Cuello Dama Negro', 'Cuello Dama Blanco' and 'San Antonio' cultivars were stored at 0 ℃ and 90–95% relativity humidity in the dark for 21 days; and were sampled at 0, 7, 14, 17, and 21 days. Skin and flesh colour, total antioxidant activity (both hydrophilic and lipophilic fractions), chlorophylls and phenolic compounds were measured. Results revealed that microperforated film packaging (especially M50) helped maintaining skin colour during storage, delayed senescence of fruit, and enhanced the concentrations of cyanidin 3-O-rutinoside (up to ninefold increase in the skin) and quercetin 3-O-rutinoside (2- to 20-fold increase in concentration in the skin, and up to fivefold increase in the flesh), the main phenolic compounds found in dark skin figs. On another part, this was the first time that lipophilic antioxidant activity was measured in figs, obtaining values between 0.25 and 0.61 mmol kg−1 for skin and flesh, respectively. Obtained results were in concordance with other fruits studied by other authors. [ABSTRACT FROM AUTHOR]

Edible flowers are becoming increasingly popular as food products, since they give aroma, color, and visual appeal and are also health-promoting compounds. However, they are a highly perishable product, thus post-harvest technologies are needed to extend their marketability. In this study, active (N2: 100%) and passive modified atmosphere packaging (MAP) technologies were applied to three edible flower species, namely Begonia grandiflora 'Viking', Tropaeolum majus, and Viola cornuta, stored at 4 °C. Even if the flowers' quality decay occurred differently according to the species, active MAP better maintained petal colors and slowed down the edible flowers' decay than passive MAP by decreasing flower respiration in all three species and sugars consumption in begonia; there was weight loss in nasturtium, and better preserved total phenolic content in begonia and viola. Coupling cold storage with active MAP can be an effective method to extend edible flowers' post-harvest life. [ABSTRACT FROM AUTHOR]

Sour cherry is a non-climacteric fruit that quickly loses its quality after harvest, so effective storage and packaging are essential to minimize postharvest decay. Our study aimed to (i) evaluate fruit decay incidence during shelf-life for both freshly harvested and six-week-cold-stored sour cherry fruits, comparing normal atmospheric conditions with modified atmosphere packaging across three sour cherry cultivars ('Érdi bőtermő', 'Újfehértói fürtös', and 'Petri'); and (ii) assess postharvest fruit decay incidence across the following three production systems: conventional, integrated pest management (IPM), and reduced IPM, for the cultivar 'Érdi bőtermő'. The results showed that modified atmosphere packaging effectively preserved or slightly increased fruit firmness (ranging from 27.1 to 46%) compared to control fruits across all cultivars. Fruit weight loss (ranging from 1.18 to 26.1%) was also significantly reduced under modified atmosphere packaging compared to normal atmospheric storage. Over a 14-day period, the decay incidence of harvested fruits consistently increased, with major losses from day 6 onward (ranging from 17.7 to 77.0% at shelf-life day 14) across all cultivars and years. After six weeks of normal atmospheric cold storage, decay incidence remained low (ranging from 0 to 9.4%) and was comparable across all cultivars. Both normal atmospheric and modified atmosphere packaging storage maintained sour cherry quality during cold storage, but the shelf-life of the fruits was significantly shorter at room temperature, regardless of the storage methods. Fruit decay incidence at harvest was highest in the reduced IPM system (ranging from 3.2 to 6.4%), significantly exceeding those observed in the conventional and IPM systems. In post-MAP cold storage, decay incidence followed the following order: conventional < IPM < reduced IPM, with significant differences observed only between the conventional and reduced IPM systems. In conclusion, our results suggest that sour cherries produced under conventional or IPM systems and stored in modified atmosphere packaging offer an effective postharvest strategy for preserving fruit quality. [ABSTRACT FROM AUTHOR]

1. Recent research has shown that encapsulated raspberry powder (RP) is a natural colourant for foodstuffs. However, no research has been conducted on its use in chicken nuggets. In addition, the effect of RP on products with and without phosphate addition is unknown. This study assessed the effects of RP (control, 0.5%, 1.0%) and phosphate (0.0%, 0.3%) on the pH and colour quality properties of nuggets. 2. In the production of RP, red raspberry (Rubus ideaus L.) juices were encapsulated using maltodextrin in a spray-dryer. Antioxidant activity, total anthocyanin, total phenolics, colour, moisture and pH analyses of the RP were performed. 3. Nuggets were packaged in modified atmosphere packaging (MAP; 40%CO2 + 60%N2) and were stored at 2.0 ± 0.5°C for 120 d. The pH and external and internal surface colour (L*, a*, b*, C* and h) values were measured on d 0, 15, 30, 45, 60, 75, 90, 105 and 120 of storage. 4. The addition of phosphate increased the pH in the samples, while these decreased with the addition of RP (p < 0.05). During storage, the highest pH were seen in the phosphate samples and the lowest in the nuggets with 1.0% RP addition (p < 0.05). 5. With the addition of phosphate, the external surface a* value of nuggets increased (p < 0.05). Depending on the level of RP added to the nuggets, the external surface L* value decreased and a* and b* values increased (p < 0.05). After d 30 of storage, the a* value increased in the samples with RP addition and this increase was higher in the with phosphate nuggets (p < 0.05). 6. The internal surface a* value increased with the addition of RP during nugget production (p < 0.05). The increase in a* value was greater in samples with added phosphate (p < 0.05). During storage, the highest a* values were seen in nuggets treated with phosphate + 0.1% RP (p < 0.05). The addition of RP to chicken nugget emulsion improved redness, colour stability and shelf life. [ABSTRACT FROM AUTHOR]

ABSTRACT In this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p > 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p < 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p < 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect. [ABSTRACT FROM AUTHOR]

The document "Special Issue: 'Advanced Studies in Maintaining Post-Harvest Quality of Fruits and Vegetables'" published in the journal Horticulturae focuses on new preservation technologies to enhance the quality, safety, and shelf life of fruits and vegetables. It includes articles on physical and chemical preservation technologies, preharvest treatment technologies, and other innovative methods. The research presented in this special issue aims to improve communication and collaboration in the field of horticultural post-harvest preservation technology, benefiting the horticultural industry's healthy development. [Extracted from the article]

The changes in lifestyle patterns and the adoption of a busy life have led to the widespread acceptance of ready‐to‐cook (RTC) products, particularly meat products. Chicken patties, being a preprocessed RTC product, are consumed worldwide. This study investigates the impact of perforated modified atmosphere packaging (MAP) on the physicochemical, sensory and microbial attributes of chicken patties stored at 4 °C for 14 days. The focus is on assessing the consequences of package damage occurring at any stage of the supply chain. Perforations measuring 0.2 mm and 0.4 mm were introduced into polypropylene packaging boxes, wherein chicken patties were subsequently packaged under five distinct gas concentrations of CO2 (ranging from 0% to 50%) and O2 (ranging from 0% to 50%), alongside a constant level of 50% N2. A control group containing normal air along with perforations was included for comparison with other groups containing modified atmospheres. The results indicated that the package (PPCON9) with the highest concentration of CO2 (50%) and the lowest O2 (0%) with 0.2 mm perforations was the most effective in preserving the quality attributes of chicken patties during storage by reducing moisture loss (3%), protein denaturation (0.38%), lipid oxidation (0.54%), cooking loss (0.72%), shrinkage (0.18%), water holding capacity (5.67%), sensory losses and microbial spoilage. The highest losses occurred in the package with 0.4 mm perforations containing normal air (PPA2). The study highlights that even if a package containing a modified atmosphere is damaged, it still efficiently preserves the chicken patties compared to a damaged package containing normal air. However, leakage significantly impacts the efficiency of MAP, necessitating effective solutions to prevent losses that occur from this issue. [ABSTRACT FROM AUTHOR]

Modified atmosphere package (MAP), as a practical, economic, and easy to operate food package technique, has experienced a rapid development in both scientific and industrial communities. In recent years, given the superiority of super-atmospheric O2 (SO) MAP in preserving fruits and vegetables relative to low O2 and/or high CO2 MAP, SO MAP is back on the radar of researchers. This paper systematically reviews recent development on application of SO MAP and improved strategies to fruit and vegetable preservation in the last 15 years, possible mechanisms concerning their positive and negative effects, and challenges and future perspectives for SO MAP. The present work can provide a theoretical basis and technique reference for achieving a better effectiveness on fruit and vegetable preservation in the practical application. [ABSTRACT FROM AUTHOR]

Calyx cavity is a common physiological disorder in many persimmon cultivars. It is characterised by a separation between the calyx and the surrounding flesh. The presence of calyx cavity in export fruit can lead to phytosanitary risks and reduced storage potential due to more rapid softening and increased chilling injury. Manual detection of calyx cavity at packing is very time-consuming and uneconomic. This work investigated the ability of non-destructive evaluation, combined with modelling, to identify calyx cavity in 'Fuyu' persimmons. Fruit were evaluated at harvest, followed by a period of nine-week storage in modified atmosphere packaging at 0°C. The presence and severity of calyx cavity was related with higher red colouration and fresh weight before storage. Using colour index data and weight data, binary classification of calyx cavity by linear discriminant analysis (LDA) resulted 74.1% correct segregation. The model correctly identified 70.5% of calyx cavity fruit (29.5% false negatives) and 77.4% of no cavity fruit (22.6% false positives). The use of non-destructive calyx cavity classification based on the evaluation of quality parameters is a starting point in providing the ability to segregate healthy fruit before packaging and storage. Further work is necessary to improve model performance before implementation is viable. [ABSTRACT FROM AUTHOR]

In this study, it was aimed to determine the effects of different production and preservation methods on the shelf life and quality of the Gemlik variety of natural black table olives produced with low salt (2%). For this purpose, olives were processed by the traditional Turkish style dry salted black olive by using a starter culture. The MAP (Modified atmosphere packaging, 60% N2 and 40% CO2), vacuum and for the first time gamma irradiation methods (1, 3 and 5 kGy) were applied in the preservation of table olives. The 5 kGy irradiation treatment reduced the total phenolic amount and DPPH antioxidant activity of olives more than other irradiation doses. The pH (4.3–4.83) and titratable acidity (0.68–1.02%) of the samples changed in accordance with the legal regulations during the storage period (pH max. 5 and acidity min 0.3%). At the end of the fermentation and storage, total phenolic content and antioxidant activity decreased significantly (p‐value <0.05). During the storage period, the total phenolic content in natural fermented olives (without starter culture) decreased from 232 to 144 mgCAE/100 g and in starter culture added table olives from 200 to 138 mgCAE/100 g. In addition, the antioxidant activity was changed between 60.94 and 47.14 μmolTE/100 g oil. As a result of the study, it was ensured that black table olives produced with less salt (2%) could be stored on the shelves for 6 months without using any preservatives. In addition, radiation effect on quality was relatively similar to other treatments (vacuum and MAP). [ABSTRACT FROM AUTHOR]

The Special Issue "Recent Advances in Aquatic Food Products Processing" explores different processing methods to extend the shelf life of aquatic products while maintaining their nutritional value and flavor. Traditional preservation methods can compromise taste and leave behind chemical residues, so researchers are exploring natural substances and bacterial quorum sensing systems as alternatives. The articles cover a range of topics, including fish welfare, online market success for fermented aquatic foods, regulation of quorum sensing, and non-contact cutting position identification methods. The research emphasizes the need for multi-technology approaches and the development of new processing methods to meet the demands of the global aquatic product market. [Extracted from the article]

Sweet cherry is a very sensitive fruit. It is essential to ensure quality fruit production during cultivation. In sweet cherries, it is possible to prevent fruit loss by increasing the quality and post-harvest strength through pre-harvest applications during cultivation. The use of silicon can positively affect fruit quality in the harvest and post-harvest stages. In this study, calcium silicate (Ca2SiO3), potassium silicate (K2SiO3), and silicon dioxide (SiO2) were applied thrice to the cherry trees, at doses of 5 mM, 10 mM, and 15 mM. Measurements and analyses of the fruits were performed during and after the harvest, after two days of shelf life. The other fruits were stored using modified atmosphere packaging, at 0 ± 0.5°C and 90%-95% relative humidity for 2 and 21 days, and the quality characteristics were determined after two days of shelf life. Coloration progresses during ripening in cherries, with a decrease in C* and h° values. The chlorophyll content in the leaves increased with the application of silicon K2SiO3 which also increased fruit firmness. Silicon application in cherries increases the fruit's weight and size as well as the amount of total soluble solids and phenol content, especially 5 mM and 10 mM SiO2 applications. [ABSTRACT FROM AUTHOR]

Orange peel, a physiological disorder, has been reported in Chilean sweet cherries (Prunus avium (L.) L.) after 35-45 d under modified atmosphere packaging (MAP). The ontogeny of the disorder is unknown, and preharvest factors have not been thoroughly investigated. This study involved two experiments to elucidate the association between environmental factors and the incidence of the orange peel disorder. In the first experiment, plant water potential, fruit position on the tree, relative humidity (RH), and radiation of sweet cherry trees were studied in 'Regina', 'Kordia', and 'Lapins'. The second experiment focused on the interaction effect of heat during fruit development and the RH during storage in 'Lapins'. The first experiment showed no clear response of orange peel incidence to natural variations in air temperature, vapor pressure deficit, and transmitted solar radiation (PPFD) within trees. However, significant differences in the incidence, severity, and timing of the disorder detection were observed among cultivars. In 'Lapins', orange peel disorder began before harvest in the green stage, 33.7 %, while 'Regina' and 'Kordia' showed negligible incidences of 1.25% and 0%, respectively. At postharvest, no differences were found among tree sections, either in incidence or severity of the disorder. For the second experiment, no differences in incidence were found in heated fruit during preharvest or postharvest RH treatments. However, it was observed that the higher the RH (100%), the lower the severity index (3.6) was for the orange peel disorder. The high incidence of the disorder during postharvest under natural or induced environmental conditions in the three cultivars evaluated demonstrates that RH mainly affects the orange peel disorder. [ABSTRACT FROM AUTHOR]

Kale is becoming an important vegetable worldwide, mainly due to its nutritional properties. Kale leaves can be marketed whole, although minimal processing is also in demand. In this article, it was analyzed the effect of packaging in a modified atmosphere of fresh-cut kale leaves stored at 20 °C and 4 °C. Kale leaves were cut into 4 × 4 cm strips and stored in low-density polyethylene bags. Samples processed in the same way but stored in PVC were used as controls. Leaves kept in a modified atmosphere showed a delay in color change with Hue values from about 130 to 120 under PMA against 130 to 100 in control group (CTR) leaves. Chlorophyll degradation was also delayed in both storage temperatures. Samples stored under PMA showed about two times the levels of total chlorophylls with respect to CTR samples at the end of the storage. No changes in total sugar content were detected during storage and no differences were detected between control and modified atmospheres stored samples. Samples maintained in a modified atmosphere showed a lower decrement in soluble proteins and a lower rate of RUBISCO degradation at both temperatures. The relation of RUBISCO content PMA/CTR ranged from 1 to about 3 toward the end of storage No changes in phenols content were found when comparing control and treated samples. However, flavonoid and the antioxidant contents increased in samples stored in modified atmospheres with respect to their controls. We demonstrated that storage in modified atmospheres could be an adequate and simple methodology to extend postharvest life of this minimally processed product at both ambient and refrigerated storage. [ABSTRACT FROM AUTHOR]

Real‐time monitoring of spoilage/freshness of perishable food products using intelligent indicators under commercial packaging conditions is of interest. Thus, this study is aimed at fabricating intelligent indicators to determine the possibility of using developed indicators to monitor fish freshness packaged under real packaging conditions. Bromothymol blue (BTB) dye and two different binders (methyl cellulose [MC] and cellulose acetate [CA]) were used to fabricate four different indicators, with the addition of NaOH for carbon dioxide (CO2) or HCl for total volatile basic nitrogen (TVB‐N) sensitive indicators. The colour of produced indicators was observed during 10‐day simulations using CO2 and trimethyl amine (TMA) at different concentrations (0%–30% for both) at 4°C. BTB‐MC‐NaOH changed from blue to green at 15% CO2, while BTB‐CA‐NaOH changed from green to yellow at 25% CO2. Both BTB‐MC‐HCl and BTB‐CA‐HCl indicators changed colour completely at 15% TMA (BTB‐MC‐HCl from yellow to navy and BTB‐CA‐HCl from yellow to green). Indicators were used to monitor the spoilage of Atlantic bonito for 10 days at 4°C under two different modified atmosphere packaging (MAP) conditions (30% CO2, 70% nitrogen (N2) and 100% N2). Headspace gas analysis, pH, TVB‐N, TMA, microbiology, sensory and colour analyses were conducted. For 30% CO2 70% N2, CO2‐sensitive indicators showed a colour change responding to CO2 used, while TVB‐N sensitive indicators showed no visible colour change since the TMA level in packages did not reach the spoilage threshold. Colour transition was also not clear in any of indicators under 100% N2‐packaging, since neither colour‐changing range of CO2 or TMA was reached. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was undertaken in order to explore the correlation between the quality changes and microbial community in sauced duck necks during cold storage. Commercial sauced duck necks in modified atmosphere packaging were stored at 4 °C for 1, 4, 7, 10, and 13 days, and the changes in pH, thiobarbituric acid reactive substances (TBARS) value, color, texture, total bacterial count, total volatile base nitrogen (TVB-N) content, and microbial community were analyzed. The results showed that the pH initially decreased and then increased with storage time, while brightness (L*), redness (a*), yellowness (b*) and hardness exhibited a decreasing trend, and elasticity, chewiness, cohesiveness and adhesiveness showed an initial increase followed by a decrease. The total bacterial count, TVB-N and TBARS values all gradually increased during storage, with the total bacterial count and TVB-N exceeding the acceptable limits on the 10th day. Microbial diversity diminished gradually with storage time. At the initial stage of storage, the dominant bacteria were Rhodococcus, Acinetobacter, Ureibacillus and Symbiobacterium, while those in the late storage period were Rhodococcus, Acinetobacter, Leuconostoc and Lactobacillus. Principal co-ordinate analysis indicated the two principal coordinates explained 74.03% of the variation, and differences in microbial community composition occurred after 4 days of storage. Correlation analysis showed that Leuconostoc was positively correlated with pH, total bacterial count, TVB-N content and TBARS value during cold storage of sauced duck necks, indicating that Leuconostoc was the primary spoilage bacteria during storage. [ABSTRACT FROM AUTHOR]

The article discusses the challenges faced by the dairy sector in developed countries due to changes in consumer expectations and cultural approaches to food. It highlights the need to produce dairy products with balanced chemical composition, improved nutraceutical properties, extended shelf life, and enhanced traceability and safety. The Special Issue includes research papers from 11 different countries, covering topics such as the development of innovative dairy products, the effect of processing on quality and traceability, and cheese shelf life and preservation conditions. The research findings demonstrate the active and innovative nature of the dairy sector. [Extracted from the article]

The aim of this study was to analyze the influence of different packaging materials on the composition of the headspace (CO2 and O2) of rennet cheeses packed in unit packaging under different modified atmosphere (MAP) conditions during a storage period of 90 days at 2 °C and 8 °C. The packaging materials comprised different combinations of BOPP—biaxially oriented polypropylene; PET—polyester; PE—polyethylene; PP—polypropylene; EVOH—ethylene–vinyl alcohol copolymer; PET—polyethylene terephthalate; and PA—polyamide. As the properties of the packaging material (foil) affect the gas conditions inside the packaging, it is important to study whether the modifications, i.e., properties and thickness, of the foils will result in significant differences in the composition of the headspace of packed cheeses. The CO2 content in the headspace of Gouda cheese packages ranged from 35% to 45%, while for Maasdamer and Sielski Klasyczny cheese, it varied between 55% and 65%. Throughout the storage period, the O2 content in the headspace of cheeses packaged in tested foils (1–5) did not exceed 0.5%. The type of foil used did not influence the modified atmosphere packaging (MAP) conditions. [ABSTRACT FROM AUTHOR]

Background: Chickpea is an important pulse crop. The area, production and productivity of Kabuli chickpea are very low as compared to Desi type chickpea. While, worldwide chickpea production is predominated by Desi type (80%) compared to Kabuli type (20%). One of constraints limiting the Kabuli chickpea seed production is the fast seed deterioration process as, they possesses thin and fragile seed coat which makes it more susceptible to infestation of pulse beetle and storage fungi. In addition, the day by day increase in usage of chemical pesticides and increase in health awareness among the people and demand towards organic based products necessitate a new alternative method of seed storage than the routinely used storage methods. Modified atmosphere storage is an alternative method to avoid chemical fumigants, which are said to cause residual effect on seed material and development of resistance by storage pest against insecticides. Methods: The present investigation on modified atmosphere packaging (MAP) was carried out at the Department of Processing and Food Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur during March 2017. Further, its storage and seed quality assessment were conducted at Seed Quality and Research Laboratory of National Seed Project (Crops), Seed Unit, University of Agricultural Sciences, Dharwad during March 2017 to May 2018. Result: The results revealed that the Kabuli chickpea seeds stored in the gaseous atmosphere with the combination of CO2 (80%) +N2 (20%) + O2 (0%) [C2] have maintained the maximum germination (92%) followed by Vaccum Packaging [C2] by using 700 gauge polyethylene bag for 14 months under ambient conditions above the Indian Minimum Seed Certification Standards. [ABSTRACT FROM AUTHOR]

The modified atmosphere packaging films based on polyethylene nanocomposites reinforced with perlite nanoparticles were prepared using a blow molding machine. The perlite particles were first reduced to nano dimensions using an abrasive mill, then the porosity of nanoperlite was increased to improve their efficiency in absorbing ethylene gas. For this purpose, 6 normal sodium hydroxide solution at 50°C temperature was used. Finally, perlite nanoparticles were modified by polymethyl hydrogen siloxane silane compound. In each of the stages of grinding and modifying the perlite surface, the necessary tests including dynamic light diffraction test, nitrogen absorption test and ethylene gas absorption test were performed using gas chromatography method. The results showed that the size of perlite particles was reduced to 500 nm by using an abrasive mill, and the surface modification process increased the specific surface area of perlite by 10 times. Based on this, the amount of ethylene gas absorption in perlite nanoparticles with modified surface increased up to 3 times compared to normal perlite. The results of the gas chromatography test showed that the nanocomposite film based on polyethylene reinforced with 6% by weight of modified perlite nanoparticles has several times the efficiency in absorbing ethylene gas compared to the potassium permanganate sachets The results of the mechanical properties tests of nanocomposite film in comparison with pure polyethylene film showed that nanocomposite film has higher properties than pure polyethylene. The results of shelf-life tests of green tomatoes packed in nanocomposite film based on polyethylene reinforced with modified nanoperlite showed that green tomatoes can be stored for two months using the prepared modified atmosphere packaging. [ABSTRACT FROM AUTHOR]

The study aims to assess the impact of modified atmosphere packaging (MAP) on the oxidation status of five types of analogue meat products, crucial for extending shelf life and maintaining quality, and seeks to optimize packaging strategies to mitigate oxidation and provide possible solutions for enhancing the overall quality of analogue meat products. Gas ratios in MAP, as well as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA), total polyphenol content, and antioxidant capacity were assessed through four different assays (2,2-diphenyl-1-picryl-hydrazyl: DPPH, Azino-Bis (3-Ethylbenzothiazoline-6-Sulfonic Acid): ABTS, Ferric Reducing Antioxidant Power: FRAP, Cupric reducing antioxidant capacity: CUPRAC) for analogue meat products (steak, noodles, filet, burger, and mince) on the last day of their shelf life. O2 ratios in the MAP for all the products did not differ significantly (p > 0.05), but CO2 concentrations significantly differed (p > 0.05) in the MAP of the evaluated products. The minced product exhibited higher oxidative stability with the lowest TBARS (3.20 mg MDA·kg−1) and FFA (1.12% total fat as oleic acid), along with a high antioxidant capacity (DPPH: 32.26, ABTS: 4.49% inhibition, CUPRAC: 11.48 Trolox mmol/kg). The filet product was more susceptible to the oxidation process, as evidenced by the significantly (p > 0.05) higher TBARS value (9.71 mg MDA·kg−1), lower polyphenol content (1.01 mg gallic acid/g), and antioxidant capacity (FRAP: 4.75 mmol/g, CPRAC: 5.57 Trolox mmol/kg). [ABSTRACT FROM AUTHOR]

Chicken breasts and burgers (88% breast and 12% backfat) were evaluated for physicochemical characteristics, thiobarbituric acid reactive substances (TBARS), and antioxidant capacity during storage in vacuum or atmosphere conditions for 18 days at 4 °C using the following two formulations: one without incorporating white pomace seasoning (WPS) and another with 3% WPS. The WPS was obtained from white grape skins, a byproduct resulting from the elaboration of white wine. The addition of the WSP decreased the L* values and increased the a* values, resulting in a significant turning toward brown tones in the chicken products. The addition of 3% of WSP led to higher values of ABTS and FRAP, regardless of the type of packaging. Both types of packaging significantly increased the levels of TBARS, although vacuum packaging proved more effective in protecting against lipid oxidation compared to modified atmosphere package (MAP). Additionally, the WSP improved the oxidative stability regarding the TBARS values. In conclusion, the WSP could be a viable alternative to chemical antioxidants and would lead to healthier and innovative chicken products. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Pomegranate arils pose a significant challenge when it comes to preserving their nutritional value and preventing microbial contamination. This study aimed to explore the impact of thymol fumigation and active modified atmosphere packaging (MAP) on enzymatic activity and microbial contamination prevention in pomegranate arils. The results indicated that arils stored in a high O2 atmosphere (HO2A) with thymol had notably different catalase (CAT) and peroxidase (POD) activity levels compared to other treatments. These arils exhibited the highest CAT activity and the lowest POD activity. The highest phenylalanine ammonialyase (PAL) activity was observed in arils stored in HO2A with thymol, although it was not significantly different from those stored in a high CO2 atmosphere (HCO2A) with thymol (P<0.05). Arils stored in a low oxygen atmosphere (LO2A) and HCO2A with thymol showed the highest polyphenol oxidase (PPO) activity levels, while arils in HO2A with thymol had the lowest. The HO2A with thymol treatment resulted in the lowest presence of psychrophilic bacteria, although it was not significantly different from arils stored in LO2A with thymol (P<0.01). Based on cluster analysis results, HO2A with thymol, LO2A with thymol, and HCO2A with thymol could be considered the most effective treatments for extending the storage life of packaged pomegranate arils. [ABSTRACT FROM AUTHOR]

Litchi (Litchi chinensis Sonn.) fruit, with its bright red color and sweet and juicy aril, is an important fruit crop in Asia, Africa, Australia, and South America. A major cause of the postharvest loss of litchi fruit is browning and decay. Chlorophyll breakdown and flavonoid synthesis occur simultaneously during the maturation of this nonclimacteric fruit. However, once litchi fruit is harvested, pericarp desiccation and membrane breakdown occur, which leads to browning with the rate of browning and later microcracking paralleling water loss rate. In addition, chilling injury can contribute to and increase pericarp browning and membrane leakage. Polyphenol oxidase and peroxidase are possibly key enzymes in the early stages of browning. An increase in the leakage of the pericarp membrane also occurs that correlates with browning. Many chemical treatments have been evaluated to retard pericarp browning, such as melatonin, hot water, acidified calcium sulfate (ACS), adenosine triphosphate, and tea seed oil. During long distance transportation, chemical treatments that involve sulfur are used, including SO2 fumigation, acid dip after SO2 fumigation, SO2 fumigation and sulfur sheet package, or SO2 fumigation followed by controlled atmosphere (CA), if approved by the importing country. Other treatments that avoid the use of SO2 include melatonin, ACS, and hot water brushing combined with an acid dip, CA, and modified atmosphere packaging. Anthracnose is a common disease that accelerates browning and decay. Penicillium species as a saprophyte is also common with fruit infection occurring in the field, during harvest, in the packhouse, cold rooms, and shipping containers. Sulfur sheet or CA is used to reduce fruit rot after SO2 fumigation and Sportak (prochloraz) for the control of penicillium. However, a replacement for postharvest SO2 use is still urgently needed. Core Ideas: Litchi (Litchi chinensis Sonn.) in the Sapindaceae is a tropical fruit that is highly prized worldwide.The edible juicy aril is surrounded by a thin leathery pericarp.Major causes of postharvest loss are pericarp browning and decay.The cause and control of pericarp browning is a major focus of research. [ABSTRACT FROM AUTHOR]

Keropok lekor is a fish-based snack and traditional food originating from the East Coast of Peninsular Malaysia, especially in Terengganu. This study was conducted to identify the ingredients and packaging used in the manufacturing of keropok lekor by entrepreneurs in Selangor. This study is a qualitative study that requires in-depth interviews. The Nutritionist Pro application was used to determine the nutrients in keropok lekor. The sampling method for this study is purposive sampling and involves five keropok lekor operators around Selangor. The ingredients used in making keropok lekor are salt, fish filling (fringescale sardine), baking powder, monosodium glutamate (MSG), margarine, and sweet potato flour. Through this study, it was found that the main source of sodium in keropok lekor is salt. For keropok lekor packaging, all keropok lekor operators use the same packaging method, which is vacuum packaging. In addition, the majority of keropok lekor operators (80%) have been introduced to Modified Atmosphere Packaging (MAP). The results of the study show that the average sodium content in keropok lekor is 372.11mg/100g and is categorized as medium-level sodium. Although the majority of keropok lekor operators have been introduced to MAP packaging, further research needs to be conducted to find out whether keropok lekor operators have renewed their packaging methods or vice versa. In conclusion, based on the findings, the content of sodium in the manufacturing of keropok lekor in Selangor is still under control. The results of this study can be used to help the government monitor the sodium content found in keropok lekor around Selangor. [ABSTRACT FROM AUTHOR]

Fresh insects in the form of paste can be conveniently utilised for further food preparations and processing at both household and industrial levels. However, due to the high moisture content and particular physiochemical properties, insect paste is highly unstable and susceptible to significant quality changes during storage. The aim of this study was to evaluate the microbiological and physicochemical stability of high hydrostatic pressure (HHP) treated Tenebrio molitor paste stored at different modified atmosphere packaging (MAP) conditions. Three different MAP compositions and normal air were applied. pH, colour, lipid oxidation, fluorescence spectra and microbiological parameters were evaluated along 28 days of refrigerated storage (4 °C). HHP treatment (600 MPa, 5 min) resulted in a significant reduction in mesophilic aerobic bacteria, anaerobic bacteria and yeast and mould counts. Growth of mesophilic aerobic and anaerobic bacteria remained low for 7 days at 4 °C, regardless of the applied atmospheric conditions, while high microbial growth was observed after 14 days without any significant differences among the treatments. The number of mesophilic spores remained low throughout the entire storage period when MAP was applied, whereas high values were observed after 28 days in the samples stored in normal air. Listeria monocytogenes, Salmonella spp. and Escherichia coli were not detected in any of the samples, nor in the raw paste. Lipid oxidation was initiated by the HHP treatment and displayed an increasing trend during the storage period, although the oxidation levels were lower in the MAP without oxygen compared to the normal air packaging and in MAPs with high O2 or CO2 levels. Fluorescence spectroscopy showed high potential for rapid detection of chemical changes in insect products during processing and storage. Overall, this study showed that MAP can effectively be applied on HHP-treated insect paste to extend its storage period. Absence of oxygen has been identified as a crucial factor in achieving reduced microbial growth and ensuring high physiochemical quality of the final product. Therefore, the present research offers a valuable insight for creating new edible insect-based products within the food industry. [ABSTRACT FROM AUTHOR]

The influence of different modification methods of oyster shells on phosphorus adsorption properties were studied. The effect of different modified concentrations of AlCl3 on phosphorus removal in oyster shells was compared. The results showed that the phosphorus removal rate of 0.5 mol/L AlCl3 modified oyster shells was as high as 90%, and the phosphorus concentration of residual sewage after treatment was 0.05 mg/L. The study compared the treatment effects of natural oyster shells, hot-modified oyster shells and AlCl3 modified oyster shells on low-concentration phosphorus containing wastewater. The TP removal rate were 63% ~ 68%, 61% ~ 72% and 83% ~ 90%, respectively, and the TP removal rate of AlCl3 modified oyster shells were the highest. The adsorption of natural oyster shells, thermal modified oyster shells and AlCl3 modified oyster shells conforms to the quasi-second-order kinetic model and Freundlich isothermal adsorption model, and the adsorption process includes both physical adsorption and chemical adsorption. In the Freundlich isothermal adsorption model, parameter n values of natural oyster shell, hot-modified oyster shell and AlCl3 modified oyster shell were 1.205, 1.168 and 2.611, respectively, indicating that the adsorption reaction of phosphorus on AlCl3 modified oyster shell was easier than that on natural oyster shell and hot-modified oyster shell. [ABSTRACT FROM AUTHOR]

The physiological changes in cut flowers after harvest accelerates their senescence process and greatly affects the quality of cut flowers. Thus the preservation technology is a key factor in limiting the development of the cut-flower industry. The objective of the present study was to explore a new method of preserving cut roses to reduce post-harvest storage and transportation losses. Cut roses were packaged in polyethylene (PE) bags of 40 × 110 cm, with 0, 2, 6, 20, and 30 microperforations of 600 μm at 4°C. The adjustment of the number of microperforations allowed the control of gas concentrations inside the packaging, and those with 20 microperforations permitted the best quality characteristics at 4°C. The findings revealed variations in the gas environment within modified atmosphere packaging (MAP) with different numbers of micropores, which exerted diverse effects on the preservation of cut rose flowers. The MAP with 20 micropores demonstrated the most effective preservation outcome. It not only effectively maintains the antioxidant capacity, the vitality of POD, SOD, and anti-superoxide anion in cut roses but also inhibits the accumulation of H2O2 content. Additionally, it effectively maintained the storage quality by inhibiting the respiration rate, ethylene production rate, and decay rate in cut roses. [ABSTRACT FROM AUTHOR]

The cultivation of green leafy vegetables is crucial for improving our nation's nutritional security. Challenges like limited arable land and excessive fertilizer use have become significant concerns on cultivating in open field. To address these issues, vertical farming technology, with a focus on space optimization and hydroponic integration to manage fertilizer use, is gaining attention. This experiment aims to determine the best growing media and nutrient solutions for palak in an A-framed vertical unit. Three growing media were tested: coir pith (M0), Rockwool (M1), and a 1:1 mix of coir pith and vermiculite (M2). Various combinations of water-soluble fertilizers [Ca (NO3)2, MAP, and SOP] were used for each crop's nutrient recipe preparation. Optimal yields were achieved when palak were grown in a coir pith and vermiculite mix with nutrient concentrations of 60:50:60 ppm. Despite high yields, green leafy vegetables face rapid spoilage and storage challenges. The study examined factors affecting post-harvest quality, including storage conditions (ambient at 35 ± 5°C, refrigerated at 5 ± 5°C), packing substrates (low-density polyethylene, high-density polyethylene covers), and gas compositions with modified atmosphere packaging. Results showed that refrigerated storage with low-density polyethylene packing and a gas composition of 6% O2, 5% CO2, and 89% N2 (G2) resulted in the least deterioration in physiological attributes and overall visual quality. This study highlights the potential of vertical farming technology, precise nutrient management, and advanced post-harvest techniques for sustainable production and preservation of green leafy vegetables to meet our nation's nutritional security needs. [ABSTRACT FROM AUTHOR]

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Strawberry (Fragaria × ananassa) is a valuable crop cultivated worldwide. This fruit is mainly consumed fresh and is an important source of vitamin C, fat‐soluble vitamins and carotenoids. However, fresh strawberries (FS) have a limited shelf life. Conventionally, the shelf life of FS has been extended using refrigeration coupled with modified atmosphere packaging (MAP) technology in traditional petroleum‐based polymeric films. Nonetheless, other packaging technologies such as biopolymeric packaging films and edible coatings can also be used to preserve FS with the advantage of presenting similar shelf‐life extension with lower environmental impact. This review article focused on the analysis of the main factors limiting FS' shelf life, as well as a critical discussion about the use of different packaging technologies as alternatives to increasing FS' shelf life. The revised literature revealed that FS are susceptible to microbial deterioration, weight loss and sensory quality decay. Traditional MAP technology can extend the shelf life of FS to 15 days, depending on the gas composition and storage temperature. Meanwhile, active biopolymeric films and edible coatings can be used as emerging alternatives to extend the shelf life of FS. In general, most studies have produced active films and coatings with the objective of reducing microbial growth, weight loss and sensory quality decay of strawberries during storage. Biopolymeric films and edible coatings applied in strawberries can increase the shelf life of these fruits to a similar extent as traditional MAP. The combination of MAP with biopolymeric films and edible coatings could be explored as an alternative to increase the shelf life of FS. [ABSTRACT FROM AUTHOR]

Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life, including thermal, plasma, radiation, chemical, and biological treatments. Although these methods are effective, they are a concern from the perspective of safety and consumer acceptance of the treated food. To address these issues, more advanced environment‐friendly technologies have been developed over the past decades, including modified and controlled atmosphere packaging, active biopolymer‐based packaging, or edible coating formulations. This method can not only significantly extend the shelf life of fruit but also solve safety concerns. Some studies have shown that combining two or more of these technologies can significantly extend the shelf life of strawberries, which could significantly contribute to expanding the global supply chain for delicious fruit. Despite the large number of studies underway in this field of research, no systematic review has been published discussing these advances. This review aims to cover important information about postharvest physiology, decay factors, and preservation methods of strawberry fruits. It is a pioneering work that integrates, relates, and discusses all information on the postharvest fate and handling of strawberries in one place. Additionally, commercially used techniques were discussed to provide insight into current developments in strawberry preservation and suggest future research directions in this field of study. This review aims to enrich the knowledge of academic and industrial researchers, scientists, and students on trends and developments in postharvest preservation and packaging of strawberry fruits. [ABSTRACT FROM AUTHOR]

Globally, fresh vegetables or minimally processed salads have been implicated in several foodborne disease outbreaks. This work studied the effect of Lactiplantibacillus pentosus FMCC-B281 cells (F) and its supernatant (S) on spoilage and on the fate of Listeria monocytogenes and Escherichia coli O157:H7 on fresh-cut ready-to-eat (RTE) salads during storage. Also, Fourier transform infrared (FTIR) and multispectral imaging (MSI) analysis were used as rapid and non-destructive techniques to estimate the microbiological status of the samples. Fresh romaine lettuce, rocket cabbage, and white cabbage were used in the present study and were inoculated with L. pentosus and the two pathogens. The strains were grown at 37 °C for 24 h in MRS and BHI broths, respectively, and then were centrifuged to collect the supernatant and the pellet (cells). Cells (F, ~5 log CFU/g), the supernatant (S), and a control (C, broth) were used to spray the leaves of each fresh vegetable that had been previously contaminated (sprayed) with the pathogen (3 log CFU/g). Subsequently, the salads were packed under modified atmosphere packaging (10%CO2/10%O2/80%N2) and stored at 4 and 10 °C until spoilage. During storage, microbiological counts and pH were monitored in parallel with FTIR and MSI analyses. The results showed that during storage, the population of the pathogens increased for lettuce and rocket independent of the treatment. For cabbage, pathogen populations remained stable throughout storage. Regarding the spoilage microbiota, the Pseudomonas population was lower in the F samples, while no differences in the populations of Enterobacteriaceae and yeasts/molds were observed for the C, F, and S samples stored at 4 °C. According to sensory evaluation, the shelf-life was shorter for the control samples in contrast to the S and F samples, where their shelf-life was elongated by 1–2 days. Initial pH values were ca. 6.0 for the three leafy vegetables. An increase in the pH of ca. 0.5 values was recorded until the end of storage at both temperatures for all cases of leafy vegetables. FTIR and MSI analyses did not satisfactorily lead to the estimation of the microbiological quality of salads. In conclusion, the applied bioprotective strain (L. pentosus) can elongate the shelf-life of the RTE salads without an effect on pathogen growth. [ABSTRACT FROM AUTHOR]

Tender bamboo shoots undergo rapid senescence that influences their quality and commercial value after harvest. In this study, the tender sweet bamboo shoots ('Wensun') were packed by a passive modified atmosphere packaging (PMAP) to inhibit the senescence process, taking polyethylene package as control. The increase in CO2 and the decrease in O2 gas concentrations in the headspace atmosphere of the packages were remarkably modified by PMAP treatments. The modified gas atmosphere packaging inhibited the changes in firmness, as well as the content of cellulose, total pectin, and lignin in the cell walls of bamboo shoots. The enzymatic activities of cellulase, pectinase, and polygalacturonase that act on cell wall polysaccharides, and phenylalanine ammonia lyase, cinnamyl alcohol dehydrogenase, peroxidase, and laccase regulating the lignin biosynthesis were modified by PMAP treatment different from control during storage. The expression levels of the lignin biosynthesis genes PePAL3/4, PeCAD, Pe4CL5, PeC4H, PeCCOAOMT, PeCOMT, cellulose synthase PeCESA1, and related transcription factors PeSND2, PeKNAT7, PeMYB20, PeMYB63, and PeMYB85 were clearly regulated. These results suggest that PMAP efficiently retards the changes in lignin and cell wall polysaccharides, thus delaying the senescence of tender sweet bamboo shoots during storage. [ABSTRACT FROM AUTHOR]

Pear (P. communis L.), which is a climacteric fruit species, has a very short storage and shelf life, and significant losses occur due to high metabolic activity and the fruit's respiration rate after harvest. Therefore, preventing or reducing post‐harvest quality losses in pear is one of the most basic problems awaiting solution. In this study, we planned for this purpose; the fruits of the Ankara pear cultivar treated with modified atmosphere packaging (MAP), putrescine (1 mM), and MAP + putrescine were stored for 120 days at 1°C and 90 ± 5% relative humidity. The quality analyses and measurements, such as weight loss, decay rate, fruit firmness, soluble solids content (SSC), titratable acidity (TA), total phenolic compounds, antioxidant capacity, organic acids, and specific phenolic compounds, were performed on the 30th, 60th, 90th, and 120th days. Weight loss and decay ratios were lower for putrescine and putrescine + MAP‐applied fruit. With these applications, the softening of the fruit was slowed down, and the increasing SSC in the fruit and the decreasing TA rates were lower, and thus the ripening of the fruit was delayed. Changes in individual phenolic content and organic acids were lower in MAP and putrescine‐applied fruit. The study revealed that MAP and putrescine applications in pear can be used effectively to maintain fruit quality after harvest. [ABSTRACT FROM AUTHOR]

A type of blending films ba,sed on poly (butylene adipate-arterephthalate) (PBAT) and poly(lactic-fo-butane-diol itaconate) (PLBI) were prepared at different ma,s,s ratio,s through melt extrusion using a twin-screw extruder. The effect of PLBI content on the thermal performance, mechanical propertie,s, and ga,s permeability of the blending film,s wa,s inve,stigated. The modified atmossphere packaging (MAP),sy,stem wa,s de,signed on the ba,si,s of the ga,s permeability of material and the re,spiratory characteri,stic,s of sstrawberry. Thi,s MAP,sy,stem wa,s used for a,strawberry-pre,serving experiment. The results indicated that the blended films achieved favorable mechanical properties at a PLBI content of 15 wt%. Through adjusting the blending ratio, the CO2/O2 penetration ratio of the blending film,s wa,s reduced from 10. 57 to about 3-7. Simultaneously, the water retention capacity of the blending film,s wa,s enhanced. Thi,s make,s the blending filmss more ssuitable for air-adjusted fruit and vegetable packaging. Thi,s packaging,sy,stem can be used to extend the shelf life of strawberries up to 21 days under low-temperature storage conditions. [ABSTRACT FROM AUTHOR]

Erzurum cheese halva is a traditional food registered with a geographical indication with its own taste and flavor, which is produced with saltless fresh civil cheese, fresh cream and flour mixture. This study was conducted to investigate the changes in the physical, chemical and microbiological properties of Erzurum cheese halva in different packaging and storage tempareture. The produced cheese halva samples were stored for two months in two different packaging methods (aerobic and vacuum packaged) and at three different storage temperatures (room temperature, +4℃ and -18℃). Some microbiological, chemical, physicochemical and sensory analysis of cheese halva samples were investigated during storage period. Furthermore, the dry matter, ash, protein, fat, salt and aw contents of cheese halva samples were determined on the 0th day of storage. The most obvious sign of deterioration were moldiness on aerobic packaged samples both the room temperature and +4℃ stored, and they were spoiled on the10th and 15th day of storage, respectively. It was observed that the acidity has increased and consumability has decreased in vacuum packaged samples stored at +4°C. Although neither chemical nor microbiological deterioration occurred in the vacuum packaged cheese halva samples stored on -18°C, negatively affects in the fibrous structure of the product and reduces the overall acceptability of the product. For this reason, future studies must be carried out that is necessary to search for more suitable packaging methods (e.g. modified atmosphere packaging) to protect the product's typical textural structure during the shelf life. [ABSTRACT FROM AUTHOR]

The cut surface of fresh-cut taro tends to yellowing and browning even stored at low temperatures, leading to a decrease in commercial values. In this study, to confirm the preservative effects of vacuum packaging (VP) combined with cold storage on fresh-cut taro, the effects of VP treatment on the browning and total microbial counts in fresh-cut taro during cold storage were studied. The results showed that VP treatment delayed the decrease of L* values and the increase of a*, b*, color differences (ΔE), and browning index (BI) values, indicating that VP treatment significantly prevented the browning of fresh-cut taro during cold storage. Furthermore, VP treatment effectively restrained the growth and reproduction of microbials, reducing the total number of bacteria by 94.31% and the total number of yeast by 65.02% at 12 d, suggesting that VP combined with cold storage had a good preservative effect on fresh-cut taro. VP treatment led to decreased PAL and PPO activities, as well as reduced levels of total phenolics, total flavonoids, and total soluble quinones, suggesting that VP treatment hindered the browning by reducing the biosynthesis and oxidation of phenolic compounds of fresh-cut taro. Moreover, VP treatment restrained the decline in CAT activity, increased POD activity at early storage, and reduced LOX activity, H2O2 contents and MDA contents, suggesting that VP treatment alleviated cutting-induced oxidative damages by maintaining the antioxidant activity of fresh-cut taro, thus restraining the quality deterioration during cold storage. This study demonstrates that VP treatment combined with cold storage is a physical preservative technology with good preservation effects, simple and easy to use, laying a foundation for the application of VP method in the preservation of fresh-cut taro. [ABSTRACT FROM AUTHOR]

The study aimed to investigate the effects of modified atmosphere package combined with low-temperature storage on the chilling injury of atemoya and analyze the relationship between the physiochemical indexes and chilling stress by machine learning. The fruits were stored at room temperature (RT, 25 °C), low temperature (LT, 10 °C) and low temperature combined with modified atmosphere package (CA, 10 °C), and quality indicators such as flesh firmness, chilling injury index (CI), total phenols, relative electrolyte conductivity (EC), and phenylalanineammonialyas (PAL) activity were measured within 7 days. The results indicated that low-temperature storage effectively delayed the ripening of atemoya, retarding the decrease of flesh firmness. But atemoya stored at low temperature suffered from chilling stress, emerging soaking spots, EC increased and the content of MDA in the flesh accumulated. On this basis, several machine learning algorithms were established and the optimal model chosen for predicting CI was Ridge regression. Explanation analysis (SHapley Additive exPlanations, SHAP) showed that storage time, soluble solids, water loss rate, soluble proteins, and total phenols contributed significantly to the model and were closely related to chilling stress. Low temperature combined with modified atmosphere could increase the content of soluble substances and phenols, enhance the osmoregulation capacity and clearing-reactive-oxygen ability, and thus maintain the integrity of membrane and mitigate the chilling injury. [ABSTRACT FROM AUTHOR]

Cooked sausages packaged in a modified atmosphere (MAP: 20% CO2, 70% N2, <0.2% O2) with evident yellow stains were analyzed. The aims of this work were to study the microbial cause of the spoilage and to evaluate different antimicrobial compounds to prevent it. Leuconostoc gelidum was identified as the primary cause of the yellow coating in spoiled cooked sausage, as confirmed by its intentional inoculation on slices of unspoiled sausage. Leuconostoc gelidum was the main bacteria responsible for the yellow coating in spoiled cooked sausage, as confirmed by its intentional inoculation on slices of unspoiled sausage. The yellow color was also evident during growth in the model system containing cooked sausage extract, but the colonies on MRS agar appeared white, demonstrating that the food substrate stimulated the production of the yellow pigment. The spoilage was also characterized by different volatile compounds, including ketones, ethanol, acetic acid, and ethyl acetate, found in the spoiled cooked sausage packages. These compounds explained the activity of Leuc. gelidum because they are typical of heterofermentative LAB, cultivated either on food substrates or in artificial broths. Leuc. gelidum also produced slight swelling in the spoiled packages. The efficacy of different antimicrobials was assessed in model systems composed of cooked sausage extract with the antimicrobials added at food product concentrations. The data showed that sodium lactate, sodium acetate, and a combination of sodium lactate and sodium diacetate could only slow the growth of the spoiler—they could not stop it from occurring. Conversely, hop extract inhibited Leuc. gelidum, showing a minimal inhibitory concentration (MIC) of approximately 0.008 mg CAE/mL in synthetic broth and 4 mg CAE/kg in cooked sausage slices. Adding hop extract at the MIC did not allow Leuc. gelidum growth and did not change the sensorial characteristics of the cooked sausages. To our knowledge, this is the first report of the antimicrobial activities of hop extracts against Leuc. gelidum either in vitro or in vivo. [ABSTRACT FROM AUTHOR]

Convective drying of pomegranate arils is time-consuming, energy-intensive, and affects the quality. Osmotic pre-treatment has been resorted prior to convective drying to improve drying performance and quality. In the present work, the osmosis factors such as temperature (30 - 60°C), time (50 - 250 min), and total soluble solids (TSS) (40 - 60°B) were studied using Box-Behnken design of response surface methodology. The quadratic models obtained adequately explained the process, and the optimum conditions were temperature (48.52°C), time (209.65 min), and TSS (51.31°B). The osmotic pre-treatment at optimum conditions followed by the convective tray drying reduced the drying time by nine hours, and the mean energy consumption by 0.172 MJ/g. Light microscopy revealed rupture and breakage of the honeycomb-like cellular structure of the pomegranate aril. Quality analysis of dried arils revealed that the texture (softness) and TSS improved by 11.75 N and 4.2°B, respectively. Likewise, sensorial quality parameters such as taste, mouth feel, and overall acceptability of the OATD (osmo-assisted tray-dried) arils significantly improved over the TD (tray-dried). However, there was a minor higher loss of 15.48, 12.52, and 15.88% in anthocyanin, phenols, and antioxidant capacity in OATD compared to TD. The OATD arils can be stored for up to six months in a modified atmosphere package (MAP). [ABSTRACT FROM AUTHOR]

This explorative study aimed to assess the mutagenicity and genotoxicity of stored-cooked beef patties formulated with and without phenols (7.00 mg of phenols/80-g patty) extracted from olive vegetation water (OVW), as related to the formation of cholesterol oxidation products (COPs) and heterocyclic amines (HCAs). The patties were packaged in a modified atmosphere, sampled during cold storage (4 °C) for 9 days, and grilled at 200 °C. The genotoxicity was evaluated by the Comet assay. The patty extract was found to be genotoxic on primary peripheral blood mononuclear cells (PBMCs), while no mutagenicity was detected. The addition of OVW phenols significantly decreased the genotoxicity of the patty extract and reduced the total COPs content in stored-cooked patties (4.59 times lower than control); however, it did not affect the content of total HCAs (31.51–36.31 ng/patty) and the revertants' number. Therefore, these results demonstrate that the OVW phenols were able to counteract the formation of genotoxic compounds in stored-cooked beef patties. [ABSTRACT FROM AUTHOR]

A crop pretreatment with silicon was combined with passive modified atmosphere packaging (PMAP) in a thermoformed recycled PET packaging format as a novel approach to minimize the quality degradation in mushrooms. This study was aimed to evaluate the effects of (a) two preharvest treatments, namely preharvest control (PHTC) and preharvest silicon treatment (PHTS) and (b) four packaging lid formats, namely PMAP1: a single hole of 1.1 mm size, PMAP2: two holes of 0.53 mm size, PMAP3: three holes of 0.53 mm size, and PMAPC: OMNI-PW micro perforated cling film as a control on the quality and shelf life of mushrooms during five days of storage at 4 °C and 99.9% RH. The results of the analysis of variance showed that packaging type, storage days, and the double interaction effects of storage days × packaging type had significant effects (p < 0.0001) on the changes in O2, CO2, colour L* and a* values, ΔE, total soluble solids (TSS), and the density of mushrooms. Density, electrolyte leakage (EL), and TSS were significantly affected by the double interaction effects of preharvest treatment × packaging type. Overall, PMAP1, PMAP2, and PMAP3 resulted in lower O2 + higher CO2 within packages compared with the conventional control. A preharvest silicon treatment had little overall effect. PMAP 1, 2 and 3 had a significantly lower ΔE (=better quality) after 5 days storage compared to PMAPC which had the highest ΔE (lowest quality) overall. PMAP1 and PMAP2 had the lowest EL values compared to PMAP3 and PMAPC. PMAP1, PMAP2, and PMAP3 all gave better TSS levels and density compared to PMAPC. Notably, this study proved that a perforation-mediated MAP design for mushrooms packaged in a thermoformed recycled PET packaging format maintained improved CO2, lowered O2, and reduced EL while maintaining TSS and the density of the mushrooms during the storage period. [ABSTRACT FROM AUTHOR]

Mg-doped GaN films/nanorods were grown epitaxially on c -sapphire by reactive co-sputtering of GaAs and Mg at different N2 percentages in Ar–N2 sputtering atmosphere. Energy dispersive x-ray spectroscopy revealed that the Mg incorporation increases with increase of Mg area coverage of GaAs target, but does not depend on N2 percentage. In comparison to undoped GaN films, Mg-doped GaN displayed substantial decrease of lateral conductivity and electron concentration with the initial incorporation of Mg, indicating p -type doping, but revealed insulating behaviour at larger Mg content. Morphological investigations by scanning electron microscopy have shown that the films grown with 2%–4% Mg area coverages displayed substantially improved columnar structure, compared to undoped GaN films, along with rough and voided surface features at lower N2 percentages. With increase of Mg area coverage to 6%, the growth of vertically aligned and well-separated nanorods, terminating with smooth hexagonal faces was observed in the range of 50%–75% N2 in sputtering atmosphere. High-resolution x-ray diffraction studies confirmed the epitaxial character of Mg-doped GaN films and nanorods, which displayed complete c -axis orientation of crystallites and a mosaic structure, aligned laterally with the c -sapphire lattice. The catalyst-free growth of self-assembled Mg-doped GaN nanorods is attributed to increase of surface energy anisotropy due to the incorporation of Mg. However, with further increase of Mg area coverage to 8%, the nanorods revealed lateral merger, suggesting enhanced radial growth at larger Mg content. [ABSTRACT FROM AUTHOR]

The shape of the ocean floor (bathymetry) and the overlaying sediments provide the largest carbon sink throughout Earth's history, supporting ~one to two orders of magnitude more carbon storage than the oceans and atmosphere combined. While accumulation and erosion of these sediments are bathymetry dependent (e.g., due to pressure, temperature, salinity, ion concentration, and available productivity), no systemic study has quantified how global and basin scale bathymetry, controlled by the evolution of tectonics and mantle convection, affects the long-term carbon cycle. We reconstruct bathymetry spanning the last 80 Myr to describe steady-state changes in ocean chemistry within the Earth system model LOSCAR. We find that both bathymetry reconstructions and representative synthetic tests show that ocean alkalinity, calcite saturation state, and the carbonate compensation depth (CCD) are strongly dependent on changes in shallow bathymetry (ocean floor =600 m) and on the distribution of the deep marine regions (>1,000 m). Limiting Cenozoic evolution to bathymetry alone leads to predicted CCD variations spanning 500 m, 33 to 50% of the total observed variations in the paleoproxy records. Our results suggest that neglecting bathymetric changes leads to significant misattribution to uncertain carbon cycle parameters (e.g., atmospheric CO2 and water column temperature) and processes (e.g., biological pump efficiency and silicate-carbonate riverine flux). To illustrate this point, we use our updated bathymetry for an Early Paleogene C cycle case study. We obtain carbonate riverine flux estimates that suggest a reversal of the weathering trend with respect to present-day, contrasting with previous studies, but consistent with proxy records and tectonic reconstructions. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the effect of cold plasma on the developed bio-nanocomposite film. A dielectric barrier discharge system was utilized to generate the cold plasma. The films were treated under three different times (5, 10 and 15 min) and the characteristics of the films were evaluated. The cold plasma treatment influence the thermal stability and crystallization of the films. Results showed that the mechanical properties (tensile strength and elongation at break), water vapor permeability, oxygen transmission rate, moisture content and water contact angle characteristics were improved up to 69%, 31%, 34%, 3% and 28%, respectively by cold plasma treatment. In consequence, the average O2 and CO2 concentration of the packed strawberries decreased from 5 and 10% to 4.2% and 5.1%, respectively after 15 days. Finally, the results revealed that the mechanical properties, chemical attributes, physical characteristics and microbial activities of the samples were affected by the treated films. As a result, cold plasma modification can be applied as an effective method to maintain and preservation of fresh fruit. [ABSTRACT FROM AUTHOR]

Muscadine grapes (Vitis rotundifolia Michx.) are delicate in nature with short shelf life. Postharvest technologies like modified atmosphere packaging (MAP) with reduced oxygen (O2) and elevated carbon dioxide (CO2) could increase the postharvest storage life with better quality. In the current experiment, physical and biochemical quality attributes of black and bronze cultivars of muscadine grapes ('Supreme' and 'Granny Val', respectively) were evaluated in active MAP. Fruit were packed in plastic trays, sealed with impermeable film, and CO2 was introduced into the package. The MAP was created by a rigid microperforated plastic patch coated with a proprietary semipermeable resin, which was applied over a hole in the tray; packages with the same size hole without a patch were the control. Fruit were stored at 4°C for 42 days (6 weeks). MAP resulted in significantly lower decay incidence and better retention of fruit firmness for up to 28 days of storage in both cultivars as well as reducing color changes in 'Supreme' fruit. Although MAP did not affect the biochemical quality of muscadine grapes, total antioxidants increased initially and then decreased during storage, irrespective of packaging treatments. A significant linear increase in total phenolic content was also found during storage, regardless of treatments applied. Overall, the results of the current study demonstrate that MAP can be an affective technology to increase storage duration of muscadines with better retention of physical quality, without affecting the biochemical attributes. [ABSTRACT FROM AUTHOR]

Introduction: Traditional modified atmosphere packaging (MAP) cannot meet the preservation requirements of winter jujube, and the high respiration rate characteristics of winter jujube will produce an atmosphere component with high CO2 concentration in traditional MAP. Micro-perforated MAP is suitable for the preservation of winter jujube due to its high permeability, which can effectively remove excess CO2 and supply O2. In this study, a microporous film preservation system that can be quickly applied to winter jujube was developed, namely PMP-MAP (precise micro-perforated modified atmosphere packaging). An experiment was designed to store winter jujube in PMP-MAP at 20°C and 2°C, respectively. The quality, aroma and antioxidant capacity, etc. of winter jujube at the storage time were determined. Methods: In this study, the optimal micropore area required for microporous film packaging at different temperatures is first determined. To ensure the best perforation effect, the effects of various factors on perforation efficiency were studied. The gas composition within the package was predicted using the gas prediction equation to ensure that the gas composition of the perforated package achieved the desired target. Finally, storage experiments were designed to determine the quality index of winter jujube, including firmness, total soluble solids, titratable acid, reddening, and decay incidence. In addition, sensory evaluation, aroma and antioxidant capacity were also determined. Finally, the preservation effect of PMP-MAP for winter jujube was evaluated by combining the above indicators. Results and discussion: At the end of storage, PMP-MAP reduced the respiration rate of winter jujube, which contributed to the preservation of high total soluble solids and titratable acid levels, and delayed the reddening and decay rate of winter jujube. In addition, PMP-MAP maintained the antioxidant capacity and flavor of winter jujube while inhibiting the occurrence of alcoholic fermentation and off-flavors. This can be attributed to the effective gas exchange facilitated by PMP-MAP, thereby preventing anaerobic stress and quality degradation. Therefore, the PMP-MAP approach is an efficient method for the storage of winter jujube. [ABSTRACT FROM AUTHOR]