45D-21 |
Storage quality of fresh-cut green onions as affected by packaging methods |
S. I. HONG1, S. M. Son2, and D. Kim1. (1) Korea Food Research Institute, San 46-1, Baekhyun-dong, Bundang-gu, Seongnam, 463-746, South Korea, (2) Dept. of Food Science & Biotechnology, Hoseo Univ., 327 Natural Science Bldg., Asan, 336-795, South Korea Fresh-cut fruit and vegetable products differ from intact fruits and vegetables in terms of their physiology, handling and storage requirements. The disruption of tissue and cell integrity caused by minimal processing decreases product shelf-life. Thus, fresh-cut products require very special attention because of the magnitude of respiratory and enzymatic factors as well as microbiological concerns that impact on quality and safety. Although no single treatment is known to limit overall quality deterioration, there are several strategies that are being implemented to reduce the rate of deterioration for fresh-cut products. Packaging technology is the common denominator allowing to carry out these strategies and key to quality preservation. Several packaging treatments were applied for fresh-cut green onions to examine their effects on the storage quality and to determine the proper packaging method for such vegetable product. Trimmed and washed stalks of green onions (Allium fistulosum L.) were crosscut into 10 cm length and then packaged hermetically in plastic films. Five different packaging methods including two passive MAP, two active MAP, and a vacuum packaging were compared. Quality attributes of the samples were evaluated in terms of weight loss, color, decay ratio, microbial counts, and sensory properties during storage at 10oC for 28 days. Packaging treatments did not influence significantly the changes of color, flesh weight loss, and microbial population in the processed green onions. However, mold occurrence and sensory characteristics were affected noticeably by packaging methods. Vacuum packaging in a gas-permeable film with a vacuum degree of 0.90 atm retained better quality of fresh-cut green onions relatively in decay ratio (< 3%) and visual quality as compared with the other packages after 28-day storage. Moderate vacuum packaging combined with refrigerated storage could be used as an effective method for extending the shelf-life of fresh-cut green onions.
Session 45D, Food Packaging: General
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