Titre :
|
Modified atmosphere packaging of strawberry fruit : Effect of package perforation on oxygen and carbon dioxide
|
Auteurs :
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C. Sanz ;
A. Perez ;
R. Olias ;
J. Olias
|
Type de document :
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article/chapitre/communication
|
Année de publication :
|
2000
|
Format :
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p. 33-38
|
Langues:
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= Anglais
|
Catégories :
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TECHNOLOGIE ALIMENTAIRE
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Mots-clés:
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FRAISE FRUIT
;
ATMOSPHERE MODIFIEE
;
EMBALLAGE
;
FILM PLASTIQUE
;
DIOXYDE DE CARBONE
;
OXYGENE
|
Résumé :
|
The effect of film perforation on gas content during modified atmosphere packaging of strawberry fruit was studied. Camarosa strawberries were refrigerated at 2 °C, and wrapped with polypropylene (PP) film with perforations of 1 and 2 mm diameter. Fruits were held at 2 °C during three days, simulating refrigerated transport, and then at 20 °C for four days to simulate retail display temperatures. Perforation degree affected final gas contents inside the packages, ranging from 5.68-25.96% CO and from 4.84-15.69% O on day 7. Different gas content profiles were found among packages with similar perforated surface but distinct diameter perforations, which could infer a perforation edge effect on gas exchange. Neither a CO stratification effect nor a gas exchange site effect were observed for this kind of perforation-mediated modified atmosphere packaging of strawberries.
|
Source :
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Food science and technology international, vol.6, n°1
|