Effect of Passive Modified Atmosphere in Different Packaging Materials on Fresh-Cut Mixed Fruit Salad Quality during Storage
Experiments were carried out at the Latvia State
Institute of Fruit-Growing in 2011. Fresh-cut minimally processed
apple and pear mixed salad were packed by passive modified
atmosphere (MAP) in PP containers, which were hermetically sealed
by breathable conventional BOPP PropafreshTM P2GAF, and Amcor
Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films
and VC999 BioPack PLA films coated with a barrier of pure silicon
oxide (SiOx) were used to compare the fresh-cut produce quality
with this packed in conventional packaging films. Samples were cold
stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad
was evaluated by physicochemical properties – weight losses,
moisture, firmness, the effect of packaging modes on the colour,
dynamics in headspace atmosphere concentration (CO2 and O2),
titratable acidity values, as well as by microbiological contamination
(yeasts, moulds and total bacteria count) of salads, analyzing before
packaging and after 2, 4, 6, 8, and 10 storage days.
[1] Guidance for Industry: Guide to Minimize Microbial Food Safety
Hazards of Fresh-cut Fruits and Vegetables, FDA, 2008,
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/
GuidanceDocuments/ProduceandPlanProducts/ucm064458.html.
Resource used on 15.03.2012.
[2] P.M.A. Toivonen, "Fresh-cut apples: Challenges and opportunities for
multi-disciplinary research", Canadian Journal Plant Science, vol. 86,
pp.1361-1368, 2006.
[3] M. A. Cliff, P. M. A. Toivonen, C. F. Forney, P. Liu, C. Lu, "Quality of
fresh-cut apple slices stored in solid and micro-perforated film packages
having contrasting O2 headspace atmospheres", Postharvest Biology and
Technology, Vol. 58 (3), pp. 254-261, 2010.
[4] G. Oms-Oliua, M.A. Rojas-Graua, L.A. Gonzalez, P.Varela, R. Soliva-
Fortuny, M.I.H. Hernando, I.P. Munuera, S. Fiszman, O. Martin-Bell,
"Recent approaches using chemical treatments to preserve quality of
fresh-cut fruit", A review: Postharvest Biology and Technology, vol. 57,
pp. 139-148, 2010.
[5] R. Quevedo, M. Jaramillo, O. Diaz, F. Pedreschi, J.M. Aguilera,
"Quantification of enzymatic browning in apple slices applying the
fractal texture Fourier image", Journal of Food Engineering, vol. 95, pp.
285-290, 2009.
[6] D. O-Beirne, G.A. Francis, "Reducing the pathogen risk in MAPprepared
produce" (Book style with paper title and editor) in: Novel
food packaging techniques, Ahvenainen R., Ed. Cambridge, UK:
Woodhead Publishing Limited, pp. 231-286, 2003.
[7] M. Abadias, J. Usall, M. Oliveira, I. Alegre, I. Vifias, "Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination
on minimally-procesed vegetables", International Journal of Food
Microbiology, vol. 123, pp. 151-158, 2008.
[8] S. Mohamed, B. Taufik, M.N.A. Karim, "Effect of modified atmosphere
packaging on the physiochemical characteristics of ciku (Achras sapota
L) at various storage temperature", Journal Science Food Agriculture,
vol. 70, pp. 231-240, 1996.
[9] L. Kou, Y. Luo, D. Wu, X. Liu, "Effects of mild heat treatment on
microbial populations and product quality of packaged fresh-cut table
grapes", Journal of Food Science, vol. 72, pp. 5567-5573, 2007.
[10] A. Marrero, A.A. Kader, "Optimal temperature and modified
atmosphere for keeping quality of fresh-cut pineapples", Postharvest
Biology and Technology, vol. 39, pp. 163-168, 2006.
[11] P. Rocculi, E. Cocci, S. Romani, M. Dalla Rosa, "Evaluation of
physicochemical parameters of minimally processed apples packed in
non-conventional modified atmosphere", Food Research International,
vol. 37, pp. 329-335, 2004.
[12] P. Rocculi, E. Cocci, S. Romani, M. Dalla Rosa, "Effect of MAP with
argon and nitrous oxide on quality maintenance of minimally processed
kiwifruit", Postharvest Biology and Technology, vol. 35, pp. 319-328,
2005.
[13] J. Bai, R.A. Saftner, A.E. Watada, "Characteristics of fresh-cut
honeydew (Cucumis xmelo L.) available to processors in winter and
summer and its quality maintenance by modified atmosphere
packaging", Postharvest Biology and Technology, vol. 28, pp. 349-359,
2003.
[14] E.V.D.B. Vilas-Boas, A.A. Kader, "Effect of atmospheric modification,
1-MCP and chemicals on quality of fresh-cut banana", Postharvest
Biology and Technology, vol. 39, pp. 155-162, 2006.
[15] B.S. de Souza, T.J. O-Hare, J.F. Durigan, P.S. de Souza, "Impact of
atmosphere, organic acids, and calcium on quality of fresh-cut
ÔÇÿKeningston- mango", Postharvest Biology and Technology, vol. 42, pp.
161-167, 2006.
[16] T. Solomos, "Principles underlyning modified atmosphere packaging"
(Book style with paper title and editor) in: Minimally processed
refrigerated fruits and vegetables, R.C. Wiley, Ed. New York, USA,
Chapman and Hall, pp. 183-225, 1997.
[17] R.C. Soliva-Fortuny, G. Oms-Oliu, O. Martin-Belloso, "Effect of
ripeness stages on the storage atmosphere, colour, and textural
properties of minimally processed apple slices", Journal of Food
Science, vol. 67, pp. 1958-1963, 2002.
[18] D.K. Platt, "Biodegradable polymers", Market report, RAPRA
technologies, A Smithers group Company, pp. 158, 2006.
[19] Sandhya, "Modified atmosphere packaging of fresh-cut produce: current
status and future needs", LWT - Food Science and Technology, vol. 43,
pp. 381-392, 2010.
[20] J.C. Montanez, F.A.S. Rodriguez, P.V. Mahajan, J.M. Frias, "Modelling
the gass exchange rate in perforation-mediater modified atmosphere
packaging: Effect of the external air movement and tube dimensions",
Journal of Food Engineering, vol. 97 (1), pp. 79-86, 2010.
[21] G.F. Mehyar, J.H. Han, "Active packaging for fresh-cut fruits and
vegetables" (Book style with paper title and editor) in: Modified
Atmosphere Packaging for Fresh cut Fruits and Vegetables, A.L. Brody,
H. Zhuang, J.H. Han, Ed. Blackwell Publishing Ltd., pp. 267-284, 2011.
[22] New Range of Non-Perforated 'Breathable' BOPP Film,
http://www.packaging-films.com/articles/breathable-bopp-film.html
28.02.2012.
[23] D. Dainelli, N. Gontard, D. Spyropoulos, E. Zondervan-van den
Beuken, P. Tobback, "Review: Active and intelligent food packaging:
legal aspects and safety concerns", Trends in Food Science and
Technology, vol. 19, pp. 103- 112, 2008.
[24] P. Brian, F. Day, "Active Packaging of Food" (Book style with paper
title and editor) in: Smart Packaging Technologies for Fast Moving
Consumer Goods, J. Kerry, P. Butler, Ed. WILEY, pp. 1-17, 2008.
[25] M. Ozdemir, J.D. Floros, "Active food packaging technologies", Critical
Reviews in Food Science and Nutrition, vol. 44, pp. 185-193, 2004.
[26] M. Vargas, C. Pastor, A. Chirals, D.J. McClements, C. Gonzalez-
Martinez, "Recent Advances in Edible Coatings for Fresh and
Minimally Processed fruits", Critical Reviews in Food Science and
Nutrition, vol. 48 (6), pp. 496-511, 2008.
[27] G.A. Gonzalez Aguilar, J.F. Ayala-Zavala, G.I. Olivas, L.A. de la Rosa,
E. Alvarez-Parrilla, "Preserving quality of fresh-cut products using safe
Technologies", Journal fur Verbraucherschutz und
Lebensmittelsicherheit, vol. 5, pp. 65-72, 2010.
[28] W.P. Park, S.H. Cho, D.S. Lee, "Effect on minimally processing
operations on the quality of garlic, green onion, soybean sprouts and
watercress", Journal Science Agriculture, vol. 77, pp. 282-286, 1998.
[29] R. Narayan, "Drivers for biodegradable/ compostable plastics and role
of composting in waste management and sustainable agriculture", Orbit
Journal, vol. 1(1), pp. 1-9, 2001.
[30] G. Mortensen, G. Bertelsen, P.V. Nielsen, "Packaging of cheese" (Book
style with paper title and editor) in: Handbook of food and beverage
fermentation technology, Y.H. Hui, L. Meunier-Goddik, A.S. Hansen, J.
Josephsen, Nip Wai-Kit, P.S. Stanfield, J.F. Toldra, Ed. Taylor &
Francis e-library, pp. 381-399, 2005.
[31] New VC999 BioPack Bioplastic Packaging System: Fully
Biodegradable, CO2 Neutral & Energy Saving, http://www.packagingint.
com/article/new-vc999-biopack-packaging-system-fullybiodegradable-
co2-neutral-energy-saving.html. Resource used on
25.06.2011.
[32] D. Albanese, L. Cinquanta, M. D. Matteo, "Effects of an innovative
dipping treatment on the cold storage of minimally processed", Journal
of Agricultural and Food Chemistry, vol. 105, pp. 1054-1060, 2007.
[33] A.M.C.N. Rocha, A.M.M.B. Morais, "Shelf life of minimally processed
apple (cv. Jonagored) determined by colour changes", Food Control,
vol. 14, pp. 13-20, 2003.
[34] M.B. Perez-Gago, M. Serra, M. A. del Rio, "Color change of fresh-cut
apples coated with whey protein concentrate-based edible coatings",
Postharvest Biology and Technology, vol. 39, pp. 84-92, 2006.
[35] L. Mao, F. Lu, G. Wang, "Application of 1-methylcyclopropene reduces
wound responses and maintains quality in fresh-cut apple", Asia Pacific
Journal of Clinical Nutrition, vol. 16, pp. 111-115, 2007.
[36] S. Lu, Y. Luo, E. Turner, H. Feng, "Efficacy of sodium chlorite as an
inhibitor of enzymatic browning in apple slices", Journal of
Agricultural and Food Chemistry, vol. 104, pp. 824-829, 2007.
[37] R.C. Soliva-Fortuny, P. Elez-Martinez, O. Martin-Belloso,
"Microbiological and biochemical stability of fresh-cut apples preserved
by modified atmosphere packaging", Innovative Food Science and
Emerging Technologies, vol. 5, pp. 215-224, 2004.
[38] L.S. Bico, M.F.J. Raposo, R.M.S.C. Morais, A.M.M.B. Morais,
"Combined effects of chemical dip and/or carrageenan coating and/or
controlled atmosphere on quality of fresh-cut banana", Food Control,
vol. 20, pp. 508-514, 2009.
[39] C. Rößle, N. Brunton, R. T. Gormley, R.Wouters, F. Butler, "Alginate
Coating as Carrier of ligofructose and Inulin and to Maintain the
Quality of Fresh-Cut Apples", Journal of Food Science, vol. 76 (1), pp.
11-29, 2011.
[40] L. Zhang, Z. Lu, Z.Yu, X. Gao, "Preservation of fresh-cut celery by
treatment of ozonated water", Food Control, vol. 16 (I 3), pp. 279-283,
2005.
[41] N. Kruijf, M. Beest, R. Rijk, T. Sipilainen-Malm, P.P Losada, B.
Meulenaer, "Active and intelligent packaging: applications and
regulatory aspects", Food Additives and Contaminants, vol. 19, pp. 144-
162, 2002.
[42] J.G Kim, A.E., Yousef, G.W. Chism, "Use of ozone to inactivate
microorganisms on lettuce", Journal of Food Safety, vol. 19 (1), pp. 17-
34, 1999.
[43] A.C. Silveira, E. Aguayo, F. Artés, "Emerging sanitizers and Clean
Room packaging for improving the microbial quality of fresh-cut
ÔÇÿGalia- melon", Food Control, vol. 21, pp. 863-871, 2010.
[44] C. J. Kaufman, Rocky Mountain Research Lab., Boulder, CO, private
communication, May 1995.
[45] Y. Yorozu, M. Hirano, K. Oka, and Y. Tagawa, "Electron spectroscopy
studies on magneto-optical media and plastic substrate
interfaces(Translation Journals style)," IEEE Transl. J. Magn.Jpn., vol.
2, Aug. 1987, pp. 740-741 [Dig. 9th Annu. Conf. Magnetics Japan,
1982, p. 301].
[46] M. Young, The Techincal Writers Handbook. Mill Valley, CA:
University Science, 1989.
[47] J. U. Duncombe, "Infrared navigationÔÇöPart I: An assessment of
feasibility (Periodical style)," IEEE Trans. Electron Devices, vol. ED-
11, pp. 34-39, Jan. 1959.
[48] S. Chen, B. Mulgrew, and P. M. Grant, "A clustering technique for
digital communications channel equalization using radial basis function
networks," IEEE Trans. Neural Networks, vol. 4, pp. 570-578, July
1993.
[49] R. W. Lucky, "Automatic equalization for digital communication," Bell
Syst. Tech. J., vol. 44, no. 4, pp. 547-588, Apr. 1965.
[50] S. P. Bingulac, "On the compatibility of adaptive controllers (Published
Conference Proceedings style)," in Proc. 4th Annu. Allerton Conf.
Circuits and Systems Theory, New York, 1994, pp. 8-16.
[51] G. R. Faulhaber, "Design of service systems with priority reservation,"
in Conf. Rec. 1995 IEEE Int. Conf. Communications, pp. 3-8.
[52] W. D. Doyle, "Magnetization reversal in films with biaxial anisotropy,"
in 1987 Proc. INTERMAG Conf., pp. 2.2-1-2.2-6.
[1] Guidance for Industry: Guide to Minimize Microbial Food Safety
Hazards of Fresh-cut Fruits and Vegetables, FDA, 2008,
http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/
GuidanceDocuments/ProduceandPlanProducts/ucm064458.html.
Resource used on 15.03.2012.
[2] P.M.A. Toivonen, "Fresh-cut apples: Challenges and opportunities for
multi-disciplinary research", Canadian Journal Plant Science, vol. 86,
pp.1361-1368, 2006.
[3] M. A. Cliff, P. M. A. Toivonen, C. F. Forney, P. Liu, C. Lu, "Quality of
fresh-cut apple slices stored in solid and micro-perforated film packages
having contrasting O2 headspace atmospheres", Postharvest Biology and
Technology, Vol. 58 (3), pp. 254-261, 2010.
[4] G. Oms-Oliua, M.A. Rojas-Graua, L.A. Gonzalez, P.Varela, R. Soliva-
Fortuny, M.I.H. Hernando, I.P. Munuera, S. Fiszman, O. Martin-Bell,
"Recent approaches using chemical treatments to preserve quality of
fresh-cut fruit", A review: Postharvest Biology and Technology, vol. 57,
pp. 139-148, 2010.
[5] R. Quevedo, M. Jaramillo, O. Diaz, F. Pedreschi, J.M. Aguilera,
"Quantification of enzymatic browning in apple slices applying the
fractal texture Fourier image", Journal of Food Engineering, vol. 95, pp.
285-290, 2009.
[6] D. O-Beirne, G.A. Francis, "Reducing the pathogen risk in MAPprepared
produce" (Book style with paper title and editor) in: Novel
food packaging techniques, Ahvenainen R., Ed. Cambridge, UK:
Woodhead Publishing Limited, pp. 231-286, 2003.
[7] M. Abadias, J. Usall, M. Oliveira, I. Alegre, I. Vifias, "Efficacy of
neutral electrolyzed water (NEW) for reducing microbial contamination
on minimally-procesed vegetables", International Journal of Food
Microbiology, vol. 123, pp. 151-158, 2008.
[8] S. Mohamed, B. Taufik, M.N.A. Karim, "Effect of modified atmosphere
packaging on the physiochemical characteristics of ciku (Achras sapota
L) at various storage temperature", Journal Science Food Agriculture,
vol. 70, pp. 231-240, 1996.
[9] L. Kou, Y. Luo, D. Wu, X. Liu, "Effects of mild heat treatment on
microbial populations and product quality of packaged fresh-cut table
grapes", Journal of Food Science, vol. 72, pp. 5567-5573, 2007.
[10] A. Marrero, A.A. Kader, "Optimal temperature and modified
atmosphere for keeping quality of fresh-cut pineapples", Postharvest
Biology and Technology, vol. 39, pp. 163-168, 2006.
[11] P. Rocculi, E. Cocci, S. Romani, M. Dalla Rosa, "Evaluation of
physicochemical parameters of minimally processed apples packed in
non-conventional modified atmosphere", Food Research International,
vol. 37, pp. 329-335, 2004.
[12] P. Rocculi, E. Cocci, S. Romani, M. Dalla Rosa, "Effect of MAP with
argon and nitrous oxide on quality maintenance of minimally processed
kiwifruit", Postharvest Biology and Technology, vol. 35, pp. 319-328,
2005.
[13] J. Bai, R.A. Saftner, A.E. Watada, "Characteristics of fresh-cut
honeydew (Cucumis xmelo L.) available to processors in winter and
summer and its quality maintenance by modified atmosphere
packaging", Postharvest Biology and Technology, vol. 28, pp. 349-359,
2003.
[14] E.V.D.B. Vilas-Boas, A.A. Kader, "Effect of atmospheric modification,
1-MCP and chemicals on quality of fresh-cut banana", Postharvest
Biology and Technology, vol. 39, pp. 155-162, 2006.
[15] B.S. de Souza, T.J. O-Hare, J.F. Durigan, P.S. de Souza, "Impact of
atmosphere, organic acids, and calcium on quality of fresh-cut
ÔÇÿKeningston- mango", Postharvest Biology and Technology, vol. 42, pp.
161-167, 2006.
[16] T. Solomos, "Principles underlyning modified atmosphere packaging"
(Book style with paper title and editor) in: Minimally processed
refrigerated fruits and vegetables, R.C. Wiley, Ed. New York, USA,
Chapman and Hall, pp. 183-225, 1997.
[17] R.C. Soliva-Fortuny, G. Oms-Oliu, O. Martin-Belloso, "Effect of
ripeness stages on the storage atmosphere, colour, and textural
properties of minimally processed apple slices", Journal of Food
Science, vol. 67, pp. 1958-1963, 2002.
[18] D.K. Platt, "Biodegradable polymers", Market report, RAPRA
technologies, A Smithers group Company, pp. 158, 2006.
[19] Sandhya, "Modified atmosphere packaging of fresh-cut produce: current
status and future needs", LWT - Food Science and Technology, vol. 43,
pp. 381-392, 2010.
[20] J.C. Montanez, F.A.S. Rodriguez, P.V. Mahajan, J.M. Frias, "Modelling
the gass exchange rate in perforation-mediater modified atmosphere
packaging: Effect of the external air movement and tube dimensions",
Journal of Food Engineering, vol. 97 (1), pp. 79-86, 2010.
[21] G.F. Mehyar, J.H. Han, "Active packaging for fresh-cut fruits and
vegetables" (Book style with paper title and editor) in: Modified
Atmosphere Packaging for Fresh cut Fruits and Vegetables, A.L. Brody,
H. Zhuang, J.H. Han, Ed. Blackwell Publishing Ltd., pp. 267-284, 2011.
[22] New Range of Non-Perforated 'Breathable' BOPP Film,
http://www.packaging-films.com/articles/breathable-bopp-film.html
28.02.2012.
[23] D. Dainelli, N. Gontard, D. Spyropoulos, E. Zondervan-van den
Beuken, P. Tobback, "Review: Active and intelligent food packaging:
legal aspects and safety concerns", Trends in Food Science and
Technology, vol. 19, pp. 103- 112, 2008.
[24] P. Brian, F. Day, "Active Packaging of Food" (Book style with paper
title and editor) in: Smart Packaging Technologies for Fast Moving
Consumer Goods, J. Kerry, P. Butler, Ed. WILEY, pp. 1-17, 2008.
[25] M. Ozdemir, J.D. Floros, "Active food packaging technologies", Critical
Reviews in Food Science and Nutrition, vol. 44, pp. 185-193, 2004.
[26] M. Vargas, C. Pastor, A. Chirals, D.J. McClements, C. Gonzalez-
Martinez, "Recent Advances in Edible Coatings for Fresh and
Minimally Processed fruits", Critical Reviews in Food Science and
Nutrition, vol. 48 (6), pp. 496-511, 2008.
[27] G.A. Gonzalez Aguilar, J.F. Ayala-Zavala, G.I. Olivas, L.A. de la Rosa,
E. Alvarez-Parrilla, "Preserving quality of fresh-cut products using safe
Technologies", Journal fur Verbraucherschutz und
Lebensmittelsicherheit, vol. 5, pp. 65-72, 2010.
[28] W.P. Park, S.H. Cho, D.S. Lee, "Effect on minimally processing
operations on the quality of garlic, green onion, soybean sprouts and
watercress", Journal Science Agriculture, vol. 77, pp. 282-286, 1998.
[29] R. Narayan, "Drivers for biodegradable/ compostable plastics and role
of composting in waste management and sustainable agriculture", Orbit
Journal, vol. 1(1), pp. 1-9, 2001.
[30] G. Mortensen, G. Bertelsen, P.V. Nielsen, "Packaging of cheese" (Book
style with paper title and editor) in: Handbook of food and beverage
fermentation technology, Y.H. Hui, L. Meunier-Goddik, A.S. Hansen, J.
Josephsen, Nip Wai-Kit, P.S. Stanfield, J.F. Toldra, Ed. Taylor &
Francis e-library, pp. 381-399, 2005.
[31] New VC999 BioPack Bioplastic Packaging System: Fully
Biodegradable, CO2 Neutral & Energy Saving, http://www.packagingint.
com/article/new-vc999-biopack-packaging-system-fullybiodegradable-
co2-neutral-energy-saving.html. Resource used on
25.06.2011.
[32] D. Albanese, L. Cinquanta, M. D. Matteo, "Effects of an innovative
dipping treatment on the cold storage of minimally processed", Journal
of Agricultural and Food Chemistry, vol. 105, pp. 1054-1060, 2007.
[33] A.M.C.N. Rocha, A.M.M.B. Morais, "Shelf life of minimally processed
apple (cv. Jonagored) determined by colour changes", Food Control,
vol. 14, pp. 13-20, 2003.
[34] M.B. Perez-Gago, M. Serra, M. A. del Rio, "Color change of fresh-cut
apples coated with whey protein concentrate-based edible coatings",
Postharvest Biology and Technology, vol. 39, pp. 84-92, 2006.
[35] L. Mao, F. Lu, G. Wang, "Application of 1-methylcyclopropene reduces
wound responses and maintains quality in fresh-cut apple", Asia Pacific
Journal of Clinical Nutrition, vol. 16, pp. 111-115, 2007.
[36] S. Lu, Y. Luo, E. Turner, H. Feng, "Efficacy of sodium chlorite as an
inhibitor of enzymatic browning in apple slices", Journal of
Agricultural and Food Chemistry, vol. 104, pp. 824-829, 2007.
[37] R.C. Soliva-Fortuny, P. Elez-Martinez, O. Martin-Belloso,
"Microbiological and biochemical stability of fresh-cut apples preserved
by modified atmosphere packaging", Innovative Food Science and
Emerging Technologies, vol. 5, pp. 215-224, 2004.
[38] L.S. Bico, M.F.J. Raposo, R.M.S.C. Morais, A.M.M.B. Morais,
"Combined effects of chemical dip and/or carrageenan coating and/or
controlled atmosphere on quality of fresh-cut banana", Food Control,
vol. 20, pp. 508-514, 2009.
[39] C. Rößle, N. Brunton, R. T. Gormley, R.Wouters, F. Butler, "Alginate
Coating as Carrier of ligofructose and Inulin and to Maintain the
Quality of Fresh-Cut Apples", Journal of Food Science, vol. 76 (1), pp.
11-29, 2011.
[40] L. Zhang, Z. Lu, Z.Yu, X. Gao, "Preservation of fresh-cut celery by
treatment of ozonated water", Food Control, vol. 16 (I 3), pp. 279-283,
2005.
[41] N. Kruijf, M. Beest, R. Rijk, T. Sipilainen-Malm, P.P Losada, B.
Meulenaer, "Active and intelligent packaging: applications and
regulatory aspects", Food Additives and Contaminants, vol. 19, pp. 144-
162, 2002.
[42] J.G Kim, A.E., Yousef, G.W. Chism, "Use of ozone to inactivate
microorganisms on lettuce", Journal of Food Safety, vol. 19 (1), pp. 17-
34, 1999.
[43] A.C. Silveira, E. Aguayo, F. Artés, "Emerging sanitizers and Clean
Room packaging for improving the microbial quality of fresh-cut
ÔÇÿGalia- melon", Food Control, vol. 21, pp. 863-871, 2010.
[44] C. J. Kaufman, Rocky Mountain Research Lab., Boulder, CO, private
communication, May 1995.
[45] Y. Yorozu, M. Hirano, K. Oka, and Y. Tagawa, "Electron spectroscopy
studies on magneto-optical media and plastic substrate
interfaces(Translation Journals style)," IEEE Transl. J. Magn.Jpn., vol.
2, Aug. 1987, pp. 740-741 [Dig. 9th Annu. Conf. Magnetics Japan,
1982, p. 301].
[46] M. Young, The Techincal Writers Handbook. Mill Valley, CA:
University Science, 1989.
[47] J. U. Duncombe, "Infrared navigationÔÇöPart I: An assessment of
feasibility (Periodical style)," IEEE Trans. Electron Devices, vol. ED-
11, pp. 34-39, Jan. 1959.
[48] S. Chen, B. Mulgrew, and P. M. Grant, "A clustering technique for
digital communications channel equalization using radial basis function
networks," IEEE Trans. Neural Networks, vol. 4, pp. 570-578, July
1993.
[49] R. W. Lucky, "Automatic equalization for digital communication," Bell
Syst. Tech. J., vol. 44, no. 4, pp. 547-588, Apr. 1965.
[50] S. P. Bingulac, "On the compatibility of adaptive controllers (Published
Conference Proceedings style)," in Proc. 4th Annu. Allerton Conf.
Circuits and Systems Theory, New York, 1994, pp. 8-16.
[51] G. R. Faulhaber, "Design of service systems with priority reservation,"
in Conf. Rec. 1995 IEEE Int. Conf. Communications, pp. 3-8.
[52] W. D. Doyle, "Magnetization reversal in films with biaxial anisotropy,"
in 1987 Proc. INTERMAG Conf., pp. 2.2-1-2.2-6.
@article{"International Journal of Biological, Life and Agricultural Sciences:64038", author = "I. Krasnova and L. Dukalska and D. Seglina and K. Juhnevica and E. Sne and D. Karklina", title = "Effect of Passive Modified Atmosphere in Different Packaging Materials on Fresh-Cut Mixed Fruit Salad Quality during Storage", abstract = "Experiments were carried out at the Latvia State
Institute of Fruit-Growing in 2011. Fresh-cut minimally processed
apple and pear mixed salad were packed by passive modified
atmosphere (MAP) in PP containers, which were hermetically sealed
by breathable conventional BOPP PropafreshTM P2GAF, and Amcor
Agrifresh films. Biodegradable NatureFlexTM NVS INNOVIA Films
and VC999 BioPack PLA films coated with a barrier of pure silicon
oxide (SiOx) were used to compare the fresh-cut produce quality
with this packed in conventional packaging films. Samples were cold
stored at temperature +4.0±0.5 °C up to 10 days. The quality of salad
was evaluated by physicochemical properties – weight losses,
moisture, firmness, the effect of packaging modes on the colour,
dynamics in headspace atmosphere concentration (CO2 and O2),
titratable acidity values, as well as by microbiological contamination
(yeasts, moulds and total bacteria count) of salads, analyzing before
packaging and after 2, 4, 6, 8, and 10 storage days.", keywords = "Biodegradable packaging, conventional, fresh-cut
fruit salad", volume = "6", number = "7", pages = "568-9", }
