73D-12 |
Extending chilli shelf-life with perforation-modified atmosphere packaging of various polymeric films |
V. CHONHENCHOB, Department of Packaging Technology, Kasetsart University, 50 Phaholyothin Rd., Chatuchak, Bangkok, 10900, Thailand and S. Surapat, Department of Food Science and Technology, Kasetsart University, Bangkok, 10900, Thailand. We investigated methods for extending the shelf life of chillies (Capsicum annuum L.) using perforation-modified atmosphere packaging. Chillies were packaged in different packaging materials (PE and PP films, and PS and PVC boxes) under perforation-modified atmosphere packaging and stored at 4 and 8oC. The effect of perforations on quality maintenance of chillies was studied by varying diameter, density, and distribution of perforations. Chilli shelf-life was assessed by evaluating microbiological quality, sensory characteristics, firmness, and browning or darkening. Results indicated that chillies packaged in perforated-PP films seemed to have better quality than those packaged in PE film, PVC box, and PS box, respectively (p < 0.05). With the small area of openings (1 mm diameter), samples had decreased dehydration, decreased decay, and increased shelf-life duration, as compared to those with larger area of openings (2 and 4 mm diameters). Among packages with the small area of openings, four perforations per package resulted in greater maintenance of quality than six and eight perforations, respectively. For the packages with the large area of openings, number of perforations did not seem to have an effect on chilli quality. Water vapor and gas exchange through perforations, and gas concentration gradients were compared between each package during storage. Perforation distribution affected gas concentration gradients across the package. The shelf-life of chillies packaged in polypropylene bags with the perforation areas of 3.14 mm2 could be extended to nearly 5 weeks at 8oC.
Session 73D, Food Packaging
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