Articles
EFFECTS OF MA PACKAGING AND SHELF TEMPERATURES ON THE QUALITY OF GARLIC CLOVES DURING SIMULATED MARKETING AND CONSUMPTION
Article number
483_38
Pages
331 – 338
Language
Abstract
Effects of modified atmosphere packaging (MAP) on the marketing quality of garlic cloves were evaluated at different shelf temperatures. ‘Namdo’ garlics harvested from Namhae area were cold-stored for 8 months and then peeled, and MA packaged in 50 μm low density polyethylene (LDPE) film zipper bags for simulated marketing procedures.
The concentrations of oxygen and carbon dioxide within the packages varied by the unit package amount, gas tightness, and shelf temperature.
Oxygen concentration as low as 2% was observed when 400 g of cloves were tightly packaged and marketed at ambient temperatures.
The concentration of carbon dioxide inside the bag increased up to 30%. At lower temperatures, the oxygen level stayed relatively high, while concentrations of carbon dioxide remained low.
Brown spot disorder was reduced with MAP and low temperature.
However, incidence of flesh decay tended to increase with film packaging, especially when packages were sealed tightly at higher temperatures.
Sprouting, internal leaf growth, and rooting were remarkably inhibited at 0°C with or without MAP. In contrast, at 10°C and ambient temperatures, leaf emergence and rooting were stimulated by MAP when the sealing was not tight enough to maintain appropriate MA levels.
Quality changes during simulated consumption periods seemed to be influenced more by marketing temperature than by consumer’s shelf temperature, except for the rate of rooting which was highly dependent on consumer’s shelf temperature.
Low shelf temperature resulted in less incidence of spotty disorder and decay when cloves marketed at 0°C were used, but in rather higher incidences of spotty disorder and decay when cloves marketed at ambient temperature were used.
The concentrations of oxygen and carbon dioxide within the packages varied by the unit package amount, gas tightness, and shelf temperature.
Oxygen concentration as low as 2% was observed when 400 g of cloves were tightly packaged and marketed at ambient temperatures.
The concentration of carbon dioxide inside the bag increased up to 30%. At lower temperatures, the oxygen level stayed relatively high, while concentrations of carbon dioxide remained low.
Brown spot disorder was reduced with MAP and low temperature.
However, incidence of flesh decay tended to increase with film packaging, especially when packages were sealed tightly at higher temperatures.
Sprouting, internal leaf growth, and rooting were remarkably inhibited at 0°C with or without MAP. In contrast, at 10°C and ambient temperatures, leaf emergence and rooting were stimulated by MAP when the sealing was not tight enough to maintain appropriate MA levels.
Quality changes during simulated consumption periods seemed to be influenced more by marketing temperature than by consumer’s shelf temperature, except for the rate of rooting which was highly dependent on consumer’s shelf temperature.
Low shelf temperature resulted in less incidence of spotty disorder and decay when cloves marketed at 0°C were used, but in rather higher incidences of spotty disorder and decay when cloves marketed at ambient temperature were used.
Authors
Y. Park
Keywords
Discoloration, brown spotty disorder, sprouting, rooting, shelf-temperature
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