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گواهی نمایه سازی مقاله EFFECT OF ACTIVE MODIFIED ATMOSPHERE PACKAGING USING CO2 ON PHYSICOCHEMICAL PROPERTIES AND SENSORY QUALITY OF OLIVES (OLEA EUROPAEA)

عنوان مقاله: EFFECT OF ACTIVE MODIFIED ATMOSPHERE PACKAGING USING CO2 ON PHYSICOCHEMICAL PROPERTIES AND SENSORY QUALITY OF OLIVES (OLEA EUROPAEA)
شناسه (COI) مقاله: NIAC01_296
منتشر شده در اولین کنفرانس بین المللی ایده های نو در کشاورزی در سال ۱۳۹۲
مشخصات نویسندگان مقاله:

Robabeh Asghari - Institute of Applied Scientific Higher Education of jahad-e agriculture, Plant Production Department, Imam Khomeini Higher Education Centre, Karaj- Iran,

خلاصه مقاله:
Introduction:Effects of modified atmosphere packaging on the physicochemical properties and sensory quality of olives were studied.Material and method:Olives were packaged under active (5% oxygen + 50%, 70% and 90% carbon dioxide and nitrogen) atmospheres using low density polyethylene film stored at room temperature for 21 days. The color values (L*, C* and H°) were approximately constant after 9 days under 90% CO2 in headspace of packaged olives. For packaged fruit, mass loss was less than 2%; however, unpackaged olives lost 60% of their initial fresh mass until the end of storage. The total polyphenol (TP) and total anthocyanin (TA) contents, along with the antioxidant characteristics, were continuously monitored during the treatment on a 3 days interval basis, in order to identify possible changes in the quality of olives related mainly to changes in the polyphenolic contents.Result and discussion:The storage of olives under CO2 atmosphere resulted in pronounced decreases in TP and increases TA contents, during the storage time. Furthermore, storage under CO2 contributed to flavor appearance with the development of fruity/floral notes, and reduced bitterness. The in vitro antioxidant properties of the 50% and 70% CO2-treated samples showed notable increases compared with the sample stored under regular atmospheric conditions and control fruits. It was concluded that storage of olives under a modified atmosphere packaging with 50% and 70% CO2 atmosphere resulted in the appearance of desired sensory attributes, by decreasing bitterness and developing aroma and color, and the functional (antioxidant) properties were improved. This approach may be used as an alternative, chemical-free means of table olive debittering.

کلمات کلیدی:
Carbon dioxide, Modified atmospheres Packaging, Debittering, Olive, Polyphenols, Post-harvest treatments

صفحه اختصاصی مقاله و دریافت فایل کامل: https://www.civilica.com/Paper-NIAC01-NIAC01_296.html