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Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture

Jacobsson, A; Nielsen, T and Sjöholm, Ingegerd LU (2004) In European Food Research and Technology 218(2). p.157-163
Abstract
Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 degreesC for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O-2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside... (More)
Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 degreesC for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O-2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O-2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O-2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Broccoli · Packaging · Shelf-life · Quality · Colour · Texture
in
European Food Research and Technology
volume
218
issue
2
pages
157 - 163
publisher
Springer
external identifiers
  • wos:000188113200010
  • scopus:21244476836
ISSN
1438-2377
DOI
10.1007/s00217-003-0820-2
language
English
LU publication?
yes
id
0991fd65-1f78-4403-bcfb-e3ca815de635 (old id 139280)
date added to LUP
2007-07-18 14:42:52
date last changed
2017-08-20 04:22:19
@article{0991fd65-1f78-4403-bcfb-e3ca815de635,
  abstract     = {Five polymeric films were studied to determine their ability to retain the colour, weight and texture of broccoli (Brassica oleracea L. var. Italica "Monterey"). The materials were oriented polypropylene (OPP), polyvinyl chloride (PVC) and two different low-density polyethylenes (LDPE), one of which contained a sachet reported to absorb ethylene. The broccoli was packaged and stored at 4 and 10 degreesC for 4 weeks. The weight, colour, chlorophyll content and texture were monitored during storage as well as O-2 and CO2 concentrations inside the packages. Packaging prolonged the broccoli shelf-life by up to 14 days. The shelf-life varied depending on the packaging material and quality parameter considered. The atmosphere was modified inside the packages; however, no package provided the recommended atmosphere (O-2 1-2% and CO2 5-10%) for broccoli. Packaging in OPP resulted in the highest CO2 concentration, 6%, while the lowest O-2 concentration, 9%, was created in the LDPE package without a sachet for ethylene absorption. Storage in LDPE without ethylene absorber resulted in the overall longest shelf-life. Broccoli stored in PVC deteriorated faster than broccoli packaged in the other materials. The influence of packaging material was greater at the higher temperature.},
  author       = {Jacobsson, A and Nielsen, T and Sjöholm, Ingegerd},
  issn         = {1438-2377},
  keyword      = {Broccoli · Packaging · Shelf-life · Quality ·
Colour · Texture},
  language     = {eng},
  number       = {2},
  pages        = {157--163},
  publisher    = {Springer},
  series       = {European Food Research and Technology},
  title        = {Effects of type of packaging material on shelf-life of fresh broccoli by means of changes in weight, colour and texture},
  url          = {http://dx.doi.org/10.1007/s00217-003-0820-2},
  volume       = {218},
  year         = {2004},
}