Effects of Gaseous O3 and Modified Atmosphere Packaging on the Quality and Shelf-Life of Partially Dehydrated Ready-to-Eat Pepper Strips

Abstract:

The efficacy of gaseous O<inf>3</inf> (0.7 μl l⁻¹, 3 min) together with different modified atmospheres (5/5 and 10/5 kPa O<inf>2</inf>/kPa CO<inf>2</inf>, respectively) was investigated for extending the shelf-life of partially dehydrated red pepper strips stored at 8 ± 1 °C. Changes in gas composition inside the packages, physicochemical, nutritional, sensory and microbiological quality were periodically evaluated. The best results were obtained in the O<inf>3</inf>-treated samples stored under a modified atmosphere of 5 kPa O<inf>2</inf>/5 kPa CO<inf>2</inf>. In effect, the reduction in the pH, the loss of lightness, red colour and firmness and microbial growth were greater and were detected earlier in the control samples and in those peppers stored with 10 kPa O<inf>2</inf>. Based on these results, the shelf-life of the peppers held in 10 kPa O<inf>2</inf>/5 kPa CO<inf>2</inf> was 42 days, whereas packing the peppers with 5 kPa O<inf>2</inf>/5 kPa CO<inf>2</inf> extended the shelf-life of the samples up to 59 days. Thus, the combination of O<inf>3</inf>, partial dehydration and modified atmosphere packaging could be effective in maintaining the quality and extending the shelf-life of ready-to-eat partially dehydrated pepper strips.

Año de publicación:

2015

Keywords:

• MAP
• Minimally processed
• Ozone
• Partial dehydration
• Capsicum Annuum

Fuente:

scopus