Devgan Kirandeep, Kaur Preetinder, Kumar Nitin, Kaur Amrit
1Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
2Department of Processing and Food Engineering, CCS Haryana Agricultural University, Hisar, Haryana 125004 India.
J Food Sci Technol. 2019 Feb;56(2):878-888. doi: 10.1007/s13197-018-3548-5. Epub 2019 Jan 1.
This investigation was carried out to evaluate the effect of active and passive modified atmosphere packaging on quality and shelf life of yellow bell pepper fruits. Yellow bell pepper fruits were packaged in 150 gauge LDPE packages with oxygen absorbers for active modification and without oxygen absorber for passive modification of headspace and were stored at different temperatures i.e. 5, 10 and 15 °C and RH of 85 ± 5%. Headspace gas concentration within the packages was monitored regularly. The quality of packaged fruits was studied in terms of physiological loss in weight, firmness, total colour difference antioxidant capacity and total phenolic content. The actively modified packages attained steady state levels of 4.8% O and 7.1% CO on 4th day of storage as compared to passively modified packages in which steady state was not attained even at end of storage period of 12 days. The retention of quality attributes was observed to be higher in active packages than in passive packages. Moreover, the shelf life of actively packaged fruits was enhanced to 28 days as compared to 12 days for passively packaged fruits. The in-pack atmosphere attained in active packages hence proved beneficial in retarding the senescence thereby extending the shelf life.
本研究旨在评估主动式和被动式气调包装对黄甜椒果实品质和货架期的影响。将黄甜椒果实包装在150规格的低密度聚乙烯（LDPE）包装袋中，主动式气调包装使用吸氧剂，被动式气调包装不使用吸氧剂，以改变顶空气体，并分别储存在5、10和15℃以及相对湿度为85±5%的环境中。定期监测包装袋内的顶空气体浓度。从重量生理损失、硬度、总色差、抗氧化能力和总酚含量等方面研究包装果实的品质。主动式气调包装在储存第4天达到了4.8%氧气和7.1%二氧化碳的稳定水平，而被动式气调包装即使在12天的储存期结束时也未达到稳定状态。观察到主动式包装中品质属性的保留率高于被动式包装。此外，主动式包装果实的货架期延长至28天，而被动式包装果实的货架期为12天。因此，主动式包装中实现的包装内气体环境有利于延缓衰老，从而延长货架期。
