Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques
Increasing urbanization, changes in life style and involvement of more women into jobs has forced to find out easy way to get safe and nutritious foods. Fresh cut (FC) vegetables and fruits may satisfy these demands as healthy alternatives. FC processing gives additional value to fresh fruits and ve...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-12-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502222000853 |
| _version_ | 1811187717099225088 |
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| author | Taslima Ayesha Aktar Nasrin Latifa Yasmin Most. Sadia Arfin Md. Atiqur Rahman Mohammad Mainuddin Molla Ashfak Ahmed Sabuz Mafruha Afroz |
| author_facet | Taslima Ayesha Aktar Nasrin Latifa Yasmin Most. Sadia Arfin Md. Atiqur Rahman Mohammad Mainuddin Molla Ashfak Ahmed Sabuz Mafruha Afroz |
| author_sort | Taslima Ayesha Aktar Nasrin |
| collection | DOAJ |
| description | Increasing urbanization, changes in life style and involvement of more women into jobs has forced to find out easy way to get safe and nutritious foods. Fresh cut (FC) vegetables and fruits may satisfy these demands as healthy alternatives. FC processing gives additional value to fresh fruits and vegetables in terms of convenience, fresh, nutritious, and time saving. Therefore, the objective is to investigate the effect of different types of modified atmosphere packaging (MAP) and vacuum packaging during storage at low temperature on postharvest quality of FC cauliflower. Washed and surface water free cauliflower pieces were packed into different packaging techniques like i. without packaging (control); ii. polypropylene (PP) box iii. Styrofoam tray wrapped with cling film; iv. 1% perforated low density polyethylene (LDPE); v. sealed LDPE; vi. vacuum LDPE. After packaging, all samples were stored at refrigerator (4±1°C and 50±5% RH). The effectiveness of the packaging in extending shelf life with quality was evaluated by determining respiration rate, firmness, weight loss, external colour, ascorbic acid , total soluble solid (TSS), titratable acidity, pH, total sugar, reducing sugar, yeast, mould, total bacterial count (TBC) and sensory quality. At 10th day of storage, sensory quality in case of overall acceptability, control/unpacked FC cauliflower secured 4.4 scores that indicate unacceptable by the consumer's preference, while more than 8 (like very much to like extremely) scores were obtained by all type of packed FC cauliflowers. However, vacuum packed FC cauliflower obtained 7.5 scores (like moderately to like very much) whereas rest of the packaged FC cauliflowers scored around 4 (unacceptable) at 20th day of storage in case of overall acceptability. |
| first_indexed | 2024-04-11T14:07:05Z |
| format | Article |
| id | doaj.art-7bcd36e5879a4e0e85188ce36fe1bd9f |
| institution | Directory Open Access Journal |
| issn | 2772-5022 |
| language | English |
| last_indexed | 2024-04-11T14:07:05Z |
| publishDate | 2022-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj.art-7bcd36e5879a4e0e85188ce36fe1bd9f2022-12-22T04:19:50ZengElsevierApplied Food Research2772-50222022-12-0122100125Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniquesTaslima Ayesha Aktar Nasrin0Latifa Yasmin1Most. Sadia Arfin2Md. Atiqur Rahman3Mohammad Mainuddin Molla4Ashfak Ahmed Sabuz5Mafruha Afroz6Postharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, Bangladesh; Corresponding author.Plant Pathology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPostharvest Technology Division, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshPlant Pathology Section, Horticulture Research Centre, Bangladesh Agricultural Research Institute, Gazipur-1701, BangladeshIncreasing urbanization, changes in life style and involvement of more women into jobs has forced to find out easy way to get safe and nutritious foods. Fresh cut (FC) vegetables and fruits may satisfy these demands as healthy alternatives. FC processing gives additional value to fresh fruits and vegetables in terms of convenience, fresh, nutritious, and time saving. Therefore, the objective is to investigate the effect of different types of modified atmosphere packaging (MAP) and vacuum packaging during storage at low temperature on postharvest quality of FC cauliflower. Washed and surface water free cauliflower pieces were packed into different packaging techniques like i. without packaging (control); ii. polypropylene (PP) box iii. Styrofoam tray wrapped with cling film; iv. 1% perforated low density polyethylene (LDPE); v. sealed LDPE; vi. vacuum LDPE. After packaging, all samples were stored at refrigerator (4±1°C and 50±5% RH). The effectiveness of the packaging in extending shelf life with quality was evaluated by determining respiration rate, firmness, weight loss, external colour, ascorbic acid , total soluble solid (TSS), titratable acidity, pH, total sugar, reducing sugar, yeast, mould, total bacterial count (TBC) and sensory quality. At 10th day of storage, sensory quality in case of overall acceptability, control/unpacked FC cauliflower secured 4.4 scores that indicate unacceptable by the consumer's preference, while more than 8 (like very much to like extremely) scores were obtained by all type of packed FC cauliflowers. However, vacuum packed FC cauliflower obtained 7.5 scores (like moderately to like very much) whereas rest of the packaged FC cauliflowers scored around 4 (unacceptable) at 20th day of storage in case of overall acceptability.http://www.sciencedirect.com/science/article/pii/S2772502222000853Vacuum packagingTotal bacterial countRespiration rateFirmnessSensory quality |
| spellingShingle | Taslima Ayesha Aktar Nasrin Latifa Yasmin Most. Sadia Arfin Md. Atiqur Rahman Mohammad Mainuddin Molla Ashfak Ahmed Sabuz Mafruha Afroz Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques Applied Food Research Vacuum packaging Total bacterial count Respiration rate Firmness Sensory quality |
| title | Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques |
| title_full | Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques |
| title_fullStr | Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques |
| title_full_unstemmed | Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques |
| title_short | Preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques |
| title_sort | preservation of postharvest quality of fresh cut cauliflower through simple and easy packaging techniques |
| topic | Vacuum packaging Total bacterial count Respiration rate Firmness Sensory quality |
| url | http://www.sciencedirect.com/science/article/pii/S2772502222000853 |
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