Journal of Food, Agriculture and Environment




Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255


Gas composition of micro-perforated individual package in master packaging system of strawberries


Author(s):

Yun Hee Jo, Duck Soon An, Dong Sun Lee *

Recieved Date: 2013-05-22, Accepted Date: 2013-10-22

Abstract:

A master packaging system concept was developed for strawberries to handle the temperature-variant supply chain, and it implements a secondary distribution package containing 6 micro-perforated individual packages to be separated at the stage of retail display. The package was designed to attain the desired modified atmosphere (MA) around the fruits during both the presale chilled storage and high temperature retail condition by selecting the appropriate micro-perforation condition for a given package and distribution regime. As a package design tool, a mathematical model relating the individual package atmosphere to the micro-perforation (90 µm) number and/or retail display temperature was developed and validated with a series of experiments. The oxygen concentration in the inner individual package during presale storage at 0°C was a linear function of the number of micro-perforations, and the concentration under display conditions was a linear function of the number of micro-perforations and temperature.The carbon dioxide concentration around the fruits was linearly related to the oxygen concentration of the aerobic range at temperatures of 0-20°C. The prediction model was effective in estimating the package atmosphere for any retail temperature and micro-perforation condition. Thus, an optimum package design with 3 or 5 micro-perforations could be created, which maintained a desired MA concentration of 1-4% O2 and 11-18% CO2 and successfully preserved the fruit quality under presale storage (0°C) and subsequent retail display conditions (10°C).

Keywords:

Package atmosphere, master packaging, model, micro-perforation, retail temperature


Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 289-293


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