| Titles |
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English :
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UTILIZATION OF MODIFIED ATMOSPHERE PACKAGING TO EXTEND SHELF LIFE OF ARTICHOKE HEADS DURING STORAGE
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Arabic :
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استخدام التعبئة تحت جو معدل لإطالة فترة صلاحية الخرشوف أثناء التخزين
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| Abstract |
Experiment was carried out on artichoke flower heads of Balady cultivar “Cynara scolymus L.” in Sakha Research Station, Kafr El- Sheikh Governorate, Egypt during the season 2017 to study the influence of modified atmosphere packaging on the physical and chemical changes in the artichoke heads. Two treatments were studied to improve the quality and storability of the artichoke heads, the first treatment was packing artichoke heads in low density polyethylene (LDPE) and Polyester/ Polyethylene (PET/PE)} and control samples without packaging, the second treatment, was packing under modified atmosphere (5% O2+5% CO2 and 5% O2+10% CO2) and control samples packaged without modified atmosphere using the same packaging materials as the first treatment All artichoke heads packaged stored in refrigerator at 4±1°C and 90- 95% relative humidity for 5 weeks. Loss in weight, decay percentage, visual quality, T.S.S., ascorbic acid, total sugars and inulin were followed during storage. The results showed that the packaging materials, modified atmosphere, storage (Days), the two-way interactions and the three-way interactions were highly significant for all characteristics tested. Stored heads packaged in PET/PE were much better than those packaged in LDPE with all characteristics tested throughout the storage period as it possessed the lower loss in weight and decay percentage beside maintained the higher visual quality. In addition to contain more concentrations of T.S.S, ascorbic acid, total sugars, inulin compared with unpackaged heads (control). On the other hand, the heads stored in modified atmosphere either (5% O2+5% CO2 or 5% O2+10% CO2) exhibited that modified atmosphere existed lower loss in weight, decay percentage, higher visual quality, greater ascorbic acid and kept more concentrations of T.S.S., total sugars and inulin, comparatively to those heads packaged in without modified ambient environment. The heads stored in modified atmosphere (5% O2+10% CO2) showed less value in weight loss, decay percentage followed by heads stored in (5% O2+5% CO2) compared with heads packaged without modified. In addition, the mean values of ascorbic acid, T.S.S., total sugars and inulin with modified atmosphere (5% O2+10% CO2) showed high values followed by modified (5%O2+5%CO2) compared with that without modified (control). Generally, this study suggests storage artichoke heads in PET/PE package with modified atmosphere (5% O2+10% CO2) at 4?C and 90-95 % RH where this method significantly reduced the weight loss, decay percentage and maintaining the good overall appearance and most Physical and chemical properties for 5 weeks storage.
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| Publication year |
2018
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| Pages |
I10-013
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| Publication Type |
Journal
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