| dc.contributor.author |
Manolopoulou, H |
en |
| dc.contributor.author |
Xanthopoulos, G |
en |
| dc.contributor.author |
Douros, N |
en |
| dc.contributor.author |
Lambrinos, G |
en |
| dc.date.accessioned |
2014-06-06T06:50:35Z |
|
| dc.date.available |
2014-06-06T06:50:35Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
15375110 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/j.biosystemseng.2010.06.003 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5076 |
|
| dc.subject.other |
Ascorbic acids |
en |
| dc.subject.other |
Bell peppers |
en |
| dc.subject.other |
Capsicum annuum |
en |
| dc.subject.other |
Chilling injury |
en |
| dc.subject.other |
Initial mass |
en |
| dc.subject.other |
Mass loss |
en |
| dc.subject.other |
Modified atmosphere packaging |
en |
| dc.subject.other |
Packaging films |
en |
| dc.subject.other |
PE films |
en |
| dc.subject.other |
Quality characteristic |
en |
| dc.subject.other |
Quality criteria |
en |
| dc.subject.other |
Shelf life |
en |
| dc.subject.other |
Storage periods |
en |
| dc.subject.other |
Storage temperatures |
en |
| dc.subject.other |
Bells |
en |
| dc.subject.other |
Color computer graphics |
en |
| dc.subject.other |
Food preservation |
en |
| dc.subject.other |
Ketones |
en |
| dc.subject.other |
Organic acids |
en |
| dc.subject.other |
Polyvinyl chlorides |
en |
| dc.subject.other |
Packaging |
en |
| dc.subject.other |
Capsicum |
en |
| dc.subject.other |
Capsicum annuum |
en |
| dc.title |
Modified atmosphere packaging storage of green bell peppers: Quality criteria |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/j.biosystemseng.2010.06.003 |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
The influence of modified atmosphere packaging (MAP) of green bell peppers (Capsicum annuum L. cv Twingo F1) on the quality characteristics of the packaged produce was investigated. Three packaging films (LDPE-60, MDPE-30 and PVC) and two storage temperatures 5 and 10 °C were tested. The in-package O2 concentration did not go below the 2% level which is considered as the lowest recommended. The in-package CO2 concentration ranged between 2 and 5% in the polyethylene (PE) packaging. Packaging resulted in limited mass loss (<2% of the initial mass) and firmness reduction was small at both storage temperatures. Limited wilting and shrivelling at the end of shelf-life was noted in the unpackaged peppers initially stored at 10 °C. Peppers packaged with the PE films did not exhibit significant changes in ascorbic acid content during the storage period including shelf-life. Peppers packaged with the two PE films at 5 °C, showed significant less chilling injuries compared to the unpackaged peppers. The hue angle reduction was small in all treatments and the initial green colour was maintained at 5 °C. At 10 °C the hue angle was significantly reduced up to the 10th day of storage. © 2010 IAgrE. |
en |
| heal.journalName |
Biosystems Engineering |
en |
| dc.identifier.issue |
4 |
en |
| dc.identifier.volume |
106 |
en |
| dc.identifier.doi |
10.1016/j.biosystemseng.2010.06.003 |
en |
| dc.identifier.spage |
535 |
en |
| dc.identifier.epage |
543 |
en |