Effects of modified atmosphere packaging on physicochemical properties of fresh-cut 'Deveci' pears


Oguz-Korkut G., Kucukmehmetoglu S., Güneş G.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.16002
  • Title of Journal : JOURNAL OF FOOD PROCESSING AND PRESERVATION

Abstract

This study aimed at determining the respiration rate of fresh-cut 'Deveci' pears and studying the effects of modified atmosphere packaging (MAP) on its quality. Respiration rate decreased with decreasing O-2 level and it was determined as 1.04 ml O-2/kg/hr or 1.16 ml CO2/kg/hr, under 4% O-2+5% CO2 gaseous environment at 4 degrees C. Michaelis-Menten with no inhibition was the best model to fit the respiration data. MAP under 2.15% O-2+8.70% CO2 equilibrium atmosphere resulted in a lower total color change, a*-value, chroma, and a higher hue angle and L*-value compared to the air-control during 8-day storage at 4 degrees C. The firmness of pear slices was better maintained in the MAP. The MAP treatment was successful in controlling the total soluble solids, pH, and titratable acidity of the fresh-cut pears. As a result, MAP of fresh-cut 'Deveci' pears has an important potential to preserve the physicochemical properties of the product. Novelty impact statement Respiration rate of fresh-cut 'Deveci' pears was reduced by 3-4-fold to 1.04 ml O-2/kg/hr or 1.16 ml CO2/kg/hr values by modified atmosphere of 4% O-2 and 5% CO2 at 4 degrees C. Michaelis-Menten model with no CO2 inhibition was the best model for respiration rate as a function of O-2 and CO2 concentrations. Modified atmosphere packaging improved texture and color, and maintained acidity and total soluble solids of fresh-cut 'Deveci' pears during storage.