• Food Science and Preservation
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• v.6 no.1
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• pp.43-47
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• 1999

To develop a wrapping film, which suppresses the microbial decay through the storage and distribute of greenhouse fresh produce, the antimicrobial packaging films were made and applied to the preservation of grapes(Campbell early). For the purpose the films were made by adding 1% grapefruit seed extract(GFSE) to LDPE film(Control). Graps were separately wrapped with packaging films in the state of closely-adhered packaging as well as modified atmosphere packaging(MAP). The wrapped grapes were stored at 5$^{\circ}C$ for 65 days and then the colony count of contaminated microorganims, decay ration of grapes, the gas component within the packages and chemical qualities were investigated. The antimicrobial film packaging showed the efficient results to suppress microbial growth as compared with control. The total number of containated microorganisms were decreased gradually through all the storage period. In the closely-adhered packaging and MAP the decay ratios of grapes was 31% and 19%, indivisually. After the storage period of 65 days, the interior gas components of MAP were 4.5% of O2 and 17.6% of CO2, which were efficient for the storage of grapes. In addition, no negative effects in sweetness and acidities occurred.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.119-125
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• 2016

Fresh-cut agricultural products provide convenience to consumers. However, quality changes or microbial growth can easily occur due to physical changes such as cutting and peeling etc. during processing. Therefore, efforts have been made to develop a functional packaging for extension of shelf life of fresh-cut agricultural products, food etc., and researches on prolongation of storage period have been actively developed. The shelf life is extended by antimicrobial, far infrared rays, air permeability, anti-fogging, weak current, ethylene gas adsorption or decomposition, gas composition changes such as MA (Modified Atmosphere) or CA (Controlled Atmosphere). The method of extending the shelf life by various complex factors. This paper based on the published literature to extend the shelf life of fresh-cut agricultural products, food etc., The paper has summarized the storage period extension packing method, packaging material for shelf life extension and comprehensive evaluation method.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.248-253
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• 2006

This study examined the effects of vacuum packaging and modified atmosphere packaging (MAP) on the meat quality of ${\alpha}$-tocopherol supplemented broiler chicks after prolonged refrigeration. The supplemented ${\alpha}$-tocopherol levels had no effect on the body weight and feed efficiency. The dietary treatments and packaging methods had no significant effects on the level of microbial growth, lightness, and the metmyoglobin content. The vacuum packaging showed the highest level of purge loss. The broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopherol had a lower level of malondialdehyde than the control group. The vacuum packaged meats from chicks fed the control diet showed the highest levels of lipid oxidation. The lipid oxidative stability was most improved in modified atmosphere (20% $CO_2$ + 80% $N_2$) packaged breast meat from the broilers supplemented with either 200 or 400 IU of ${\alpha}$-tocopheryl acetate.

• Laser Solutions
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• v.9 no.3
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• pp.15-21
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• 2006

A Polypropylene (PP) film was ablated using a femtosecond laser with a center wavelength of 785 nm, a pulse width of 184 fs and a repetition rate of 1 kHz. Increments of both pulse energy and the shot number of pulses lead to co-occurrence of photochemical and thermal effect, demonstrated by the spatial expansion of rim on the surface of PP. The shapes of the laser-ablated PP films were imaged by a scanning electron microscope (SEM) and measured a 3D optical measurement system (NanoFocus). And, the oxygen transmission rate (ORT) of periodically laser-ablated PP film were characterized by oxygen permeability tester for modified atmosphere packaging (MAP) of fresh fruit and vegetable. Our results demonstrate that femtosecond pulsed laser is efficient tools for breathable packaging films in modifying the flow of air and gas into and out of a fresh produce container, where the micropatterns are specifically tailored in size, location and number which are easily controlled by laser pulse energy and pulse patterning system.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.18 no.1_2
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• pp.33-38
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• 2012

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.12
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• pp.1782-1789
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• 2016

This study evaluated the effect of vacuum and modified atmosphere (40% $CO_2+60%$ $N_2$, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat from 10 fallow deer (Dama dama) bucks at 17 to 18 months of age. The animals were hunter-harvested in the forests of north-eastern Poland. During carcass dressing (48 to 54 h post mortem), both musculus longissimus muscles were cut out. Each muscle was divided into seven sections which were allocated to three groups: 0, A, and B. Samples 0 were immediately subjected to laboratory analyses. Samples A were vacuum-packaged, and samples B were packaged in MA. Packaged samples were stored for 7, 14, and 21 days at $2^{\circ}C$. The results of the present study showed that the evaluated packaging systems had no significant effect on the quality of fallow deer meat during chilled storage. However, vacuum-packaged meat samples were characterised by greater drip loss. Vacuum and MA packaging contributed to preserving the desired physicochemical properties and sensory attributes of meat during 21 days of storage. Regardless of the packaging method used, undesirable changes in the colour, water-holding capacity and juiciness of meat, accompanied by tenderness improvement, were observed during chilled storage.

• Food Science of Animal Resources
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• v.42 no.4
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• pp.639-654
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• 2022

The current study investigated the effects of the most suitable modified atmosphere packaging (MAP) on the physicochemical, microbiological, and sensory properties of fermented dry sausages during 45 days of refrigeration (4℃) storage period. Treatments were vacuum-packed (control), 25% CO₂/75% N₂ (MAP1), 50% CO₂/50% N₂ (MAP2), 70% CO₂/30% N₂ (MAP3), and 100% CO₂ (MAP4). All MAP samples regardless of their CO₂ composition significantly (p<0.05) decreased in pH, a_w, total plate count, and lactic acid bacteria count values as compared to the vacuum-package during storage. The Enterobacteriaceae count in all MAP packaging was significantly (p<0.05) lower than the vacuum-packed samples and counts in MAP3 and MAP4 samples were markedly (p<0.05) lower than all other treatments in prolonged storage of 15 and 45 days. Based on the thiobarbituric acid reactive substance content at day 15 and 30 storage time, treatments are ranked as follows: Vacuum-packed>MAP1>MAP2>MAP3>MAP4. The a^* of MAP4 was higher than all other treatments. In the final storage days, no variation was exhibited (p>0.05) among treatments in lactic acid aroma and sourness, and MAP2 samples had the lowest (p<0.05) overall acceptability. The use of MAPs with an increase in the CO₂ from MAP1 to MAP4 samples can help in better microbial inhibition than vacuum package, and 70% CO₂/30% N₂ (MAP3) and 100% CO₂ (MAP4) were effective to maintain several quality parameters (a_w, pH, microbial inhibition, stability against lipid oxidation, and instrumental color traits) and extend the shelf life of dry fermented sausage.

• Food Science and Preservation
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• v.31 no.1
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• pp.24-32
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• 2024

This study evaluates the microbial safety of ginseng sprouts packaged in moss and a modified atmosphere (MA) film within Styrofoam boxes. Ginseng sprout samples were stored at 4℃ for seven days, and the total fungi and aerobic bacteria counts, relative humidity, and moisture content were measured at 0, 1, 3, 5, and 7 days. During the storage period, both packaging treatments caused an increase in the total fungi and aerobic bacteria counts. However, by the seventh day, the ginseng sprouts packaged in the MA film demonstrated significantly lower counts of total fungi (3.03 log CFU/g) and aerobic bacteria (7.32 log CFU/g) than those in moss (3.66 and 7.63 log CFU/g, respectively). Moss packaging alone resulted in the total fungi count reaching up to 3.36 log CFU/g, with the aerobic bacteria count consistently exceeding 7 log CFU/g, highlighting the importance of hygienic management. Moreover, no significant differences were observed in the moisture content and relative humidity between the MA-film- and moss-packaged groups throughout storage. These findings indicate that the functional MA film is a more hygienic packaging solution for ginseng sprouts than moss.

• Food Science and Preservation
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• v.17 no.6
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• pp.908-913
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• 2010

Modified atmosphere packaging (MAP) was evaluated for the storage of pumpkin rice cake as a means of preserving quality and extending shelf-life. Retail-sized amounts of rice cake were packaged in trays under different modified atmosphere conditions (air, vacuum, 60% $CO_2$/40% $N_2$ and 100% $CO_2$) using gas-barrier plastic film; control was in air-permeable stretch wrap. The packages were stored at $20^{\circ}C$ with periodical measurement of package atmosphere and cake quality attributes. The modified atmosphere packages of 60% $CO_2$/40% $N_2$ and 100% $CO_2$ inhibited the growth of molds/yeasts completely and significantly retarded the growth of aerobic bacteria. All the packages except that of 100% $CO_2$ showed the reduction of internal $O_2$ concentration and increase of the $CO_2$ with storage time due to the microbial activity. There has been slight decrease of $CO_2$ concentration for 60% $CO_2$/40% $N_2$ and 100% $CO_2$ packages just after start of the storage possibly due to dissolution of headspace $CO_2$ into the cake. Any MAP conditions did not affect the retrogradation of the rice cake. Surface color of the cake within affordable microbial quality limit was not affected significantly by packaging conditions.