Articles
EFFECTS OF COATING, MODIFIED ATMOSPHERE (MA) AND PLASTIC FILM ON THE PHYSICAL AND SENSORY PROPERTIES OF APRICOT
Article number
876_17
Pages
143 – 150
Language
English
Abstract
The Kabaaşı apricot is an important export product of Turkey, but the shelf life of unpackaged fresh product is generally limited to 3-5 days due to fruit softening and color changes.
The objective of this study was to investigate the important physical and sensory properties of fresh apricot packaged or unpackaged during cold storage.
Apricots were washed in chlorinated water (100 μl/L), dried and then divided into two batches.
The first batch of apricots was coated with 5% Natureseal and the second batch was uncoated.
Coated and uncoated apricots were packaged under active (5% O2, 10% CO2 and 85% N2) and passive atmospheres (air) using polypropylene (PP) trays sealed with two different films as cast polypropylene (CPP) and biaxially oriented polypropylene (BOPP). Physical (texture, external and internal color) and sensory properties of packaged and unpackaged products were monitored during 42 days at 4°C. The results showed that in general coating, MAP application, or packaging material did not affect the penetration force (N) (p>0.05); however, a significant coating×MAP application×packaging material interaction was determined (p≤0.05). The penetration force of unpackaged apricots significantly decreased especially after the 7 days due to decrease in firmness.
On the other hand, the packaged apricots preserved the texture better than the unpackaged ones during 42 days of storage.
In terms of color, the control group (unpackaged) had lower external and higher internal L* values.
The color values (L*, C* and H°) for all applications significantly decreased after the 28 days of storage (p≥0.05). In summary, MAP using CPP or BOPP films preserved the physical and sensorial qualities of apricots coated or uncoated during 28 days of storage.
However, the viability of unpackaged apricots was less than 7 days due to significant change in physical and sensory properties.
The objective of this study was to investigate the important physical and sensory properties of fresh apricot packaged or unpackaged during cold storage.
Apricots were washed in chlorinated water (100 μl/L), dried and then divided into two batches.
The first batch of apricots was coated with 5% Natureseal and the second batch was uncoated.
Coated and uncoated apricots were packaged under active (5% O2, 10% CO2 and 85% N2) and passive atmospheres (air) using polypropylene (PP) trays sealed with two different films as cast polypropylene (CPP) and biaxially oriented polypropylene (BOPP). Physical (texture, external and internal color) and sensory properties of packaged and unpackaged products were monitored during 42 days at 4°C. The results showed that in general coating, MAP application, or packaging material did not affect the penetration force (N) (p>0.05); however, a significant coating×MAP application×packaging material interaction was determined (p≤0.05). The penetration force of unpackaged apricots significantly decreased especially after the 7 days due to decrease in firmness.
On the other hand, the packaged apricots preserved the texture better than the unpackaged ones during 42 days of storage.
In terms of color, the control group (unpackaged) had lower external and higher internal L* values.
The color values (L*, C* and H°) for all applications significantly decreased after the 28 days of storage (p≥0.05). In summary, MAP using CPP or BOPP films preserved the physical and sensorial qualities of apricots coated or uncoated during 28 days of storage.
However, the viability of unpackaged apricots was less than 7 days due to significant change in physical and sensory properties.
Authors
Z. Ayhan, O. Eştürk, F. Müftüoğlu
Keywords
coating, active and passive modified atmosphere packaging, apricot, color, texture, plastic packaging film, storage
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