Alsawmahi Omer N, Al-Juhaimi Fahad Y, Alhamdan Abdullah M, Ghafoor Kashif, Mohamed Ahmed Isam A, Hassan Bakri H, Ehmed Kheled A, Abdelkarim Diaeldin, Younis Mahmoud, Alashmawe Nasser, Adiamo Oladipupo Q
1Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh, 11451 Saudi Arabia.
2Department of Food and Fish Technology, Faculty of Environmental Sciences and Marine Biology, Hadhramout University, Mukalla, Hadhramout Yemen.
J Food Sci Technol. 2018 Nov;55(11):4492-4504. doi: 10.1007/s13197-018-3378-5. Epub 2018 Sep 1.
The effects of modified atmosphere packaging (MAP) on various physicochemical quality attributes of fresh Barhi dates at the Khalal (yellow) stage were studied. Polypropylene (PP) and polyethylene (PE) plastic with varied perforation sizes (0, 50, 100 and 150 µm) were evaluated for storage of date fruits at temperatures of 1, 5, 15 and 25 °C up to 45 days. MAP showed significant effects on fruit quality. PP date packages perforated with 150-µm perforations and stored at 5 °C had the lowest acidity and microbial load. Dates packed in PE exhibited higher pectin methylesterase (PME) and polyphenol oxidase (PPO) activities than dates packed in PP. Dates stored in nonperforated packages had the highest PME, PPO and invertase activities. The maximum fructose and glucose contents were observed in PP-packaged dates stored at 15 °C. Analysis of the interactions of several MAP variables revealed temperature as the major variable controlling the quality of dates. The findings showed that MAP can be effectively employed to preserve the quality and improve the shelf life of Barhi dates using PP with 150-µm perforations as the packaging material during storage for 2 weeks at 5 °C.
研究了气调包装（MAP）对处于哈勒尔（黄色）阶段的新鲜巴尔希枣各种理化品质属性的影响。评估了具有不同穿孔尺寸（0、50、100和150微米）的聚丙烯（PP）和聚乙烯（PE）塑料在1、5、15和25℃温度下储存枣果长达45天的效果。气调包装对果实品质有显著影响。用150微米穿孔的PP枣包装并在5℃下储存的枣酸度和微生物负荷最低。用PE包装的枣比用PP包装的枣表现出更高的果胶甲酯酶（PME）和多酚氧化酶（PPO）活性。储存在无穿孔包装中的枣PME、PPO和转化酶活性最高。在15℃下储存的PP包装枣中观察到最高的果糖和葡萄糖含量。对几个气调包装变量的相互作用分析表明，温度是控制枣品质的主要变量。研究结果表明，在5℃下储存2周期间，使用带有150微米穿孔的PP作为包装材料，气调包装可以有效地用于保持巴尔希枣的品质并延长其货架期。
