Partial Seal Packaging as New Type of Modified Atmosphere Packaging for Keeping Freshness of Japanese Apricot Fruit (Studies on the Development of Partial Seal Packaging, Part V)

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  • パーシャルシール包装による青ウメの鮮度保持技術
  • パーシャル シール ホウソウ ニ ヨル アオウメ ノ センド ホゾン ギジュツ
  • Studies on the Development of Partial Seal Packaging, Part V
  • パーシャルシール包装技術の開発に関する研究 (第5報)

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Abstract

Partial seal packaging, which is a new type of modified atmosphere packaging (MAP), was studied to determine its ability to suppress yellowing and softening of Japanese apricot fruit. Five hundred grams of Japanese apricot fruit was placed in an OPS film bag (40μm thick × 150mm × 220mm) and was stored at 20°C. The sealing types used in this experiment were Pattern 1 (4-mm-wide vertically sealed line, 0.4-mm-wide fused part and 0.6-mm-wide nonfused part) and Pattern 2 (3-mm-wide obliquely sealed lane, 7.6-mm-wide fused part, and 2.4-mm-wide nonfused part). In Pattern 2, surface browning of fruit was observed due to insufficient gas permeability of the film. However, in Pattern 1, oxygen and carbon dioxide concentrations remained at about 6 % and 11-18%, respectively, and it was observed that yellowing and softening of the fruit was suppressed. On the other hand, in film packaging with 0.1% perforation, yellowing and softening were observed.

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