Departamento de Química, Facultad de Ciencias Agrarias, Universidad Nacional de Colombia, Bogotá, Colombia.
Instituto de Ciencia y Tecnología de Alimentos, Universidad Nacional de Colombia, Bogotá, Colombia.
J Food Sci. 2021 Apr;86(4):1372-1383. doi: 10.1111/1750-3841.15673. Epub 2021 Mar 24.
To achieve a suitable packaging configuration, it is important first to determine the physicochemical characteristics related to the packaged product. In this study, the physicochemical characterization of fresh purple passion fruits of three different ripening stages was carried out to determine key variables for the packaging, such as O consumption and CO -ethylene production rates. Subsequently, intermediate-ripe fruits were packaged for 21 days at 6 °C under three packaging conditions: Xtend perforated bags, low-density polyethylene (LDPE) bags, and LDPE bags with a novel ethylene scavenger active additive (ESAA). It was observed that an equilibrium modified atmosphere was formed in the packages. For the Xtend bags, the highest values of O (yo = 0.184 to 0.192) and lowest of CO (yco = 0.033 to 0.041) were reached, whereas for the LDPE bags with ESAA these values were moderate. In the case of ethylene, the LDPE bags showed the highest levels in the headspace (26 to 31 ppm), whereas the lowest levels were obtained in the LDPE bags with additive (2 to 4 ppm). These levels resulted in a delay in the ripening of the fruits during storage, which was verified through a sensory acceptability test that was carried out on the juice extracted from the fruits. In this sensory test, panelists identified similar characteristics between the fruits packaged with ESAA and the Xtend bags, regarding the control fruits. The LDPE bags with the ethylene scavenger performed satisfactorily and can considerably delay the ripening, which may result in longer shelf life and conservation of fresh purple passion fruits. PRACTICAL APPLICATION: This work presents a novel packaging proposal that reduces oxygen and ethylene levels in contact with purple passion fruits. Our proposed active packaging can be used to increase the fruit shelf life by improving its conservation conditions throughout the chain of storage, transport, and distribution in the market. With this, it will be possible to reduce the fruit's losses due to senescence and to reduce the substrate consumption by using a more effective packaging system.
为了实现合适的包装配置，首先确定与包装产品相关的物理化学特性非常重要。在这项研究中，对三种不同成熟度的新鲜紫色百香果进行了物理化学特性分析，以确定包装的关键变量，如 O 消耗和 CO -乙烯生成率。随后，将中等成熟的果实包装在 6°C 下，在三种包装条件下进行 21 天的包装：Xtend 打孔袋、低密度聚乙烯（LDPE）袋和 LDPE 袋与新型乙烯清除剂活性添加剂（ESAA）。观察到包装内形成了平衡的改良气氛。对于 Xtend 袋，达到了最高的 O 值（yo 为 0.184 至 0.192）和最低的 CO 值（yco 为 0.033 至 0.041），而 LDPE 袋与 ESAA 的这些值则适中。对于乙烯，LDPE 袋在顶空（26 至 31 ppm）中显示出最高水平，而 LDPE 袋与添加剂（2 至 4 ppm）中则获得最低水平。这些水平导致果实在储存过程中的成熟度延迟，通过对从果实中提取的果汁进行感官可接受性测试进行了验证。在这个感官测试中，品尝小组发现用 ESAA 和 Xtend 袋包装的果实与对照果实之间具有相似的特征。用乙烯清除剂的 LDPE 袋表现良好，可以大大延迟成熟，从而延长货架期并保持新鲜紫色百香果的新鲜度。实际应用：这项工作提出了一种新颖的包装方案，可降低与紫色百香果接触的氧气和乙烯水平。我们提出的活性包装可以通过改善水果在储存、运输和分销过程中的保存条件来延长水果的保质期。这样，就可以减少因衰老而导致的水果损失，并通过使用更有效的包装系统来减少基质消耗。
