Modelling of modified atmosphere packaging of vegetables for shelf life enhancement
Loading...
Date
2021-08
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
CCSHAU, Hisar
Abstract
The present study was undertaken the modelling of modified atmosphere packaging (MAP) of vegetables for shelf life enhancement. Determination of shelf life, model development and its validation using SPSS and MATLAB software was carried out to predict the shelf life of cucumber (Cucumis sativus L.) and tomato (Lycopersicum esculentum) on the basis of physicochemical parameters and sensory evaluation under passive and active MAP. The model was developed by using temperature, film thickness, perforations and O2 absorber to predict the physico-chemical parameters of cucumber and tomato. R2 is statistically measure how close the data to fitted regression line. Validation process examined the best fitting of model. Z-test between predicted and actual value, P< 0.05 is significant. P-value of all parameters are non significant which indicates that model is best fit. The results were optimized so as to find the levels of independent variables which would provide the maximum possible shelf life evaluated in terms of various quality parameters. During passive MAP of cucumber and tomato were packed in low density polyethylene and stored under different conditions such as film thickness: 25, 37.5 and 50 micron; level of perforation 0, 3, 6; storage temperature: 5, 10, 15°C (cucumber) and 10, 15 and 20°C (tomato). While in case of active MAP of cucumber and tomato were packed in LDPE and stored under different conditions such as film thickness: 25 and 50 micron; level of perforation 0, 3, 6; oxygen absorber sachet: 1 g, 2g and without sachet; storage temperature: 10°C. Analysis of physicochemical properties (physiological loss in weight (%), total colour difference, total soluble solids, ascorbic acid, chlorophyll content, lycopene, total phenolic content, flavonoid content, antioxidant activity and firmness) of cucumber and tomato was found in throughout the storage study. Sensory evaluation was done on the basis of visual appearance and odour rating. The study also examined that the 10°C for cucumber and tomato retained better quality up to 27 days and 21 days under passive MAP whereas 24 days for cucumber and tomato under active MAP. The optimized conditions obtained for shelf life enhancement of cucumber and tomato under passive MAP by SPSS software were temperature: 10°C, film thickness: 25 micron and non-perforations. Whereas optimum storage conditions for active packaging of cucumber was found 1g O2 absorber sachet and 25 micron thickness with non-perforated. Optimum storage condition for active packaging of tomato was found 1g O2 absorber sachet and 25 micron thickness with 3 perforations.