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KMID : 0380620120440050559
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 5 p.559 ~ p.567
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Storage Quality of Ready-to-Eat Campbell Table Grapes as Affected by Active Modified Atmosphere Packaging
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Lee Hyun-Hee
Hong Seock-In
Kim Dong-Man
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Abstract
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The storage quality of ready-to-eat Campbell table grapes which were packaged under modified atmospheres was investigated in order to examine the effect of high O2 and CO2 on the fruit. Fresh table grapes with 10-15 berries were packed into polypropylene (PP) trays and were top-sealed with polythylene terephthalate/PP film. The initial gas compositions inside the packages were air, 20% O2/10% CO2/70% N2, and 40% O2/60% N2. Sealed packages with low density polyethylene film bags and perforated PP trays were also used as a further treatment and control, respectively. The quality attributes were assessed during storage at 5oC for 28 days. Fruit packaged in high CO2 concentration showed the lowest viable cell counts of inherent microorganisms among all samples, although they suffered from severe off-flavors. High levels of O2 significantly lowered flesh weight loss and maintained the flavor of grape. In an overall sensory aspect, the high O2 and CO2 packages exhibited greater scores than the air and control at the end of the storage period. Other quality attributes showed no significant differences among treatments. Results suggest that packaging with an appropriate combination of high O2 and CO2 can be used as an effective processing treatment for improvement of the storability of ready-to-eat table grapes.
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KEYWORD
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ready-to-eat, minimal processing, table grape, modified atmosphere packaging, superatmospheric oxygen
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