Articles
Perforated modified atmosphere packaging to extend retail shelf life of blueberries and raspberries
Article number
1386_34
Pages
255 – 262
Language
English
Abstract
Blueberries and raspberries are highly perishable fruit for which storability and marketability are limited by fungal decay and rapid quality deterioration.
This research trialled the potential use of novel retail packaging using non-vented trays sealed with perforated lid films to extend the shelf life of berries beyond the average 2-4 weeks for blueberries and 2-5 days for raspberries in cold storage at 2°C. The berries were packed in 1-L non-vented trays having a lidded surface area of 270×170 mm.
In total, 15 modified atmosphere packaging (MAP) designs with different combinations of initial atmospheric conditions (10% O2 and 9% CO2, 17% O2 and 0% CO2, 14.5% O2 and 0% CO2, 8.5% O2 and 0% CO2, and 20.7% O2 and 0% CO2) and perforations (2, 4 and 6, each of 70 µm diameter) were studied for blueberries.
Seven passive MAP designs with different perforations (0-6, each of 70-µm diameter) were studied for raspberries.
Visible fungal decay, respiration rates, fruit quality and aroma profiles were assessed after 8 weeks for blueberries and 11 days for raspberries.
Findings from the current study indicated that the packaging designs that best improved storability of blueberries were active MAP with 2 perforations plus an initial O2 level of 17% or 14.5% O2, and passive MAP with 6 perforations for raspberries.
The major benefits of MAP included minimal weight loss, suppression of fungal decay and delay of quality changes.
The volatile intensities of terpenes/terpenoids and C13-norisoprenoids in MAP were close to fresh fruit and lower than clamshell packaged berries.
This research trialled the potential use of novel retail packaging using non-vented trays sealed with perforated lid films to extend the shelf life of berries beyond the average 2-4 weeks for blueberries and 2-5 days for raspberries in cold storage at 2°C. The berries were packed in 1-L non-vented trays having a lidded surface area of 270×170 mm.
In total, 15 modified atmosphere packaging (MAP) designs with different combinations of initial atmospheric conditions (10% O2 and 9% CO2, 17% O2 and 0% CO2, 14.5% O2 and 0% CO2, 8.5% O2 and 0% CO2, and 20.7% O2 and 0% CO2) and perforations (2, 4 and 6, each of 70 µm diameter) were studied for blueberries.
Seven passive MAP designs with different perforations (0-6, each of 70-µm diameter) were studied for raspberries.
Visible fungal decay, respiration rates, fruit quality and aroma profiles were assessed after 8 weeks for blueberries and 11 days for raspberries.
Findings from the current study indicated that the packaging designs that best improved storability of blueberries were active MAP with 2 perforations plus an initial O2 level of 17% or 14.5% O2, and passive MAP with 6 perforations for raspberries.
The major benefits of MAP included minimal weight loss, suppression of fungal decay and delay of quality changes.
The volatile intensities of terpenes/terpenoids and C13-norisoprenoids in MAP were close to fresh fruit and lower than clamshell packaged berries.
Authors
N.K. Huynh, M.D. Wilson, R.A. Stanley
Keywords
enclosed packaging, active modified atmosphere, perforation, berry aroma, mould growth, weight loss
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