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(Reference retrieved automatically from SciELO through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Preservation of minimally processed snap beans in passive modified atmosphere packaging

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Author(s):
Maria Cecília de Arruda Palharini [1] ; Claire Isabel Grígoli de Luca Sarantópoulos [2] ; Eliane Maria Ravási Stéfano Simionato [3] ; Terezinha de Fátima Fumis [4] ; Inês Cechin [5]
Total Authors: 5
Affiliation:
[1] Agência Paulista de Tecnologia dos Agronegócios. Secretaria de Agricultura e Abastecimento - Brasil
[2] Instituto de Tecnologia de Alimentos. Centro de Tecnologia de Embalagem - Brasil
[3] Universidade Sagrado Coração - Brasil
[4] Universidade Estadual Paulista. Faculdade de Ciências - Brasil
[5] Universidade Estadual Paulista. Faculdade de Ciências - Brasil
Total Affiliations: 5
Document type: Journal article
Source: Brazilian Journal of Food Technology; v. 19, 2016-09-05.
Abstract

Summary The objective of this work was to evaluate the effect of passive modified atmosphere packaging in preservation of the quality of minimally processed snap beans, mainly in minimizing enzymatic browning and microbial deterioration. The work consisted of a preliminary test and a final experiment. In the preliminary test, the snap beans were packed in different materials (PP tray; 20 µm PVC; 33 and 52 µm PEBD; 32 and 51 µm PP; 66 µm BOPP/PEBD laminated film) and stored at 10 °C for four days. In the final experiment, the snap beans were packed in three different types of material and stored at 5 °C for seven days. Physical, chemical, biochemical, microbiological and sensory evaluations were carried out periodically. The experimental design was completely randomized in a factorial arrangement (treatment × storage time) with three replicates. The results were submitted to an analysis of variance and the means compared by the Tukey test (5%). Anaerobiosis occurred within the PVC, polyethylene, polypropylene and laminated packages containing minimally processed snap beans stored at 10 °C. The laser micro-perforated (Xtend-815-BAS-14) and PVC films contributed to quality maintenance for seven days storage at 5 °C. The use of chilled water at 5 °C is recommended in the operations of rinsing and sanitization and storage at 5 °C. Modification of the atmosphere inside the PVC and laser micro-perforated packages minimized browning and microbial growth of the minimally processed snap beans. (AU)

FAPESP's process: 11/08421-0 - Minimal processing of snap bean: sanitation and modified atmosphere
Grantee:Maria Cecília de Arruda
Support Opportunities: Regular Research Grants