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Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry

Credit to Download: 1 | Page Numbers 16 | Abstract Views: 106
Year: 2018
COI code: JR_JRIFST-7-4_003
Paper Language: English

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Authors Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry

  Laleh Khankeshi - MSc. Student in Post-harvest Technology, Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
  Reza Tabatabaekoloor - Associate Professor, Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
  Seyed Jafar Hashemi - Associate Professor, Biosystem Engineering, Sari Agricultural Sciences and Natural Resources University, Sari, Iran

Abstract:

In this research, the effect of modified atmosphere packaging on the quality and shelf life of strawberries was investigated. For packing strawberries 3 gas compositions (air, N275%+CO215%+O210% and N275%+CO210%+O215%), polyethylene lining in 3 thickness of 30, 50 and 90 m and 2 storage temperatures 4±1 and 8±1 °C were used. The effect of treatments on weight loss, firmness, soluble solids, titratable acidity and pH in strawberries at 20 days after storage was studied in a completely randomized design with factorial experiment in 3 replications. Results showed that the effects of gas composition and temperature on all of the mentioned factors are significant (P≤0.01), but the effect of the thickness of the polyethylene (PE) lining is only significant on the percentage of weight loss, soluble solids and titratable acidity (P≤0.01). The quality and quantity characteristics of strawberries were maintained better at temperature of 4 °C due to reduced breathing, evaporation and transpiration. The polyethylene lining at thickness of 90 m, maintained the qualitative and quantitative qualities of the product due to low permeability and maintaining the moisture around the product within the package. The first gas composition (N275%+CO215%+O210%) was more suitable for keeping the qualitative and quantitative characteristics of strawberries due to more CO2 and reduced respiration. As a result, strawberries packed in a 90 m thick polyethylene lining and a gas mixture (N275%+CO210%+O215%) at 4 °C had the best quality and highest durability.

Keywords:

Gas Composition Modified Atmosphere Strawberry Temperature

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COI code: JR_JRIFST-7-4_003

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Khankeshi, Laleh; Reza Tabatabaekoloor & Seyed Jafar Hashemi, 2018, Effects of Polyethylene Thickness, Gas Combination and Temperature on Shelf Life and Quality of Strawberry, Journal of Research and Innovation in Food Science and Technology 7 (4), https://www.civilica.com/Paper-JR_JRIFST-JR_JRIFST-7-4_003.htmlInside the text, wherever referred to or an achievement of this article is mentioned, after mentioning the article, inside the parental, the following specifications are written.
First Time: (Khankeshi, Laleh; Reza Tabatabaekoloor & Seyed Jafar Hashemi, 2018)
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Type: state university
Paper No.: 5712
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