the effect of packaging on fresh cut artichoke qulaity

Introduction

The quality and shelf life of fresh-cut artichokes are significantly influenced by the type of packaging used. Various packaging methods, including modified atmosphere packaging (MAP) and edible coatings, have been explored to maintain the visual quality, nutritional content, and overall marketability of fresh-cut artichokes.

Key Insights

Modified Atmosphere Packaging (MAP) and Quality Preservation:
- MAP helps in reducing water loss and maintaining the visual quality of artichokes during storage. Different films like PVC, LDPE, and microperforated polypropylene have been effective in minimizing quality loss.
- MAP conditions with low O2 and high CO2 levels can cause tissue damage in artichokes, whereas high O2 MAP (>30-50 kPa) is detrimental for other fresh-cut produce like persimmons.
Nutritional Content:
- The vitamin C content in artichokes decreases under MAP conditions, while it remains stable in control packaging. However, phenolic content increases significantly under MAP, especially with LDPE and PVC films.
Edible Coatings and Enzymatic Browning:
- Soy protein-based edible coatings with antioxidants like cysteine (Cys) are effective in controlling enzymatic browning and extending the shelf life of fresh-cut artichokes to 4 days without off-odors .
- The combination of SPI-based coatings with MAP does not further extend the shelf life but helps maintain the antioxidant capacity of the product .

Conclusion

The use of modified atmosphere packaging (MAP) and soy protein-based edible coatings can significantly enhance the quality and shelf life of fresh-cut artichokes. MAP is effective in reducing water loss and maintaining visual quality, although it may reduce vitamin C content while increasing phenolic content. Edible coatings, particularly those containing cysteine, are effective in controlling enzymatic browning and extending shelf life. Combining these methods can help maintain the antioxidant capacity of fresh-cut artichokes, although further research is needed to optimize these techniques for even longer shelf life.

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The effect of packaging on fresh cut artichoke qulaity

Summary

Introduction

Key Insights

Conclusion

Sources and full results

Influence of modified atmosphere packaging on quality, vitamin C and phenolic content of artichokes (Cynara scolymus L.)

Modified atmosphere packaging (MAP) can prolong the shelf life of artichokes at 5°C, reducing water loss and maintaining vitamin C and phenolic content.

EFFECT OF SOY PROTEIN-BASED EDIBLE COATINGS WITH ANTIOXIDANT ACTIVITY AND MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY OF FRESH-CUT PRODUCES

Soy protein-based edible coatings with antioxidant activity and modified atmosphere packaging can extend the shelf life of fresh-cut artichokes, eggplants, and persimmons at 5°C.

Novel approaches to control browning of fresh-cut artichoke: Effect of a soy protein-based coating and modified atmosphere packaging

A soy protein-based coating combined with modified atmospheres can extend the shelf-life of fresh-cut artichokes to 4 days without off-odors, but does not extend the shelf-life of artichoke slices.

New packaging strategies to preserve fresh-cut artichoke quality during refrigerated storage

Coating fresh-cut artichokes with citric acid loaded sodium alginate and using biodegradable film effectively preserves their quality during refrigerated storage.

Designing a modified atmosphere packaging (MAP) for fresh-cut artichokes

Optimizing modified atmosphere packaging (MAP) for artichokes maintains desired gas conditions, improving artichoke quality and maintaining marketability for up to 9 days without stabilizing treatment.

Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

Minimally processed artichoke packaged with different films may have both acceptable sensory quality and microbiological safety issues, highlighting the need for better control of preservation technologies.

Inhibitory effect of modified atmosphere packaging on Escherichia coli O157:H7 in fresh-cut cucumbers (Cucumis sativus L.) and effectively maintain quality during storage.

Modified atmosphere packaging effectively inhibits E. coli O157:H7 growth in fresh-cut cucumbers, maintaining their quality and safety during storage.

Improving postharvest storage of fresh artichoke bottoms by an edible coating of Cordia myxa gum

An edible coating of Cordia myxa gum supplemented with calcium dichloride can extend the shelf life of fresh artichoke bottoms and improve their quality.

Influence of pre-cutting operations on quality of fresh-cut artichokes (Cynara scolymus L.): Effect of storage time and temperature before cutting

Pre-cutting storage time and temperature significantly impact the quality of fresh-cut artichokes, with 'Violetto Foggiano' benefiting from low storage temperatures (0°C) and 'Catanese' showing brown spots.

Effect of low-cost storage and packaging on quality and nutritive value of fresh and dehydrated carrots

Low-cost packaging and storage methods can negatively impact the quality and nutritive value of fresh and dehydrated carrots, with double layers of HDPE and cold storage preserving beta-carotene and ascorbic acid.

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