Effect of pretreatments and modified atmosphere packaging on the shelf life and quality of fresh- cut green bell pepper

The present paper describes the standardization of a low cost pretreatment and packaging material for extending the shelf life and maintaining the quality of minimally processed green bell pepper, as well as the

K. Ranjitha

2015

Scholarcy highlights

  • Processed vegetables have gained consumer popularity due to their ready- to – use or ready - to -eat nature, nutritional quality and taste equivalent to the fresh vegetables
  • Minimal processing technology is to be tailor made for each fresh produce; and the quality deterioration in minimally processed vegetables is manifested as change in colour, flavour, firmness, odour and nutritional quality mainly brought about by physiological and microbiological factors
  • This study shows that lactic acid bacteria till a level of approximately 5 log cfu/g do not cause a visual quality reduction of MA packed fresh-cut green bell pepper, while pectinolysers, pseudomonads and coliforms are the major organisms relating to the quality of fresh- cut green bell pepper during low temperature storage similar observation was made by previous research in carrot, where it was reported that when the spoilage becomes observable, the count of lactic acid bacteria in fresh- cut carrots exceeded 6 log cfu/g
  • The present study showed that deterioration in microbiological quality sets in well before the sensorial and nutritional quality changes in minimally processed green capsicum
  • Principal component analysis was carried out to determine major volatiles differing in freshly cut and stored capsicum pieces at aerobic and optimal modified atmospheres
  • The present study showed that dipping of freshly cut green bell pepper pieces with 2 % calcium propionate followed by surface drying and subsequent packing in Cryovac PD961 film that maintained equilibrium modified atmosphere of 13–14 % O2 and 7 % CO2 helped to maintain the visual marketability as judged by sensory analysis, and a

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