Nicole Roberta Giuggioli

Effects of packaging and storage conditions on quality and volatile compounds of raspberry fruits

Modified atmosphere packaging (MAP) has been found to extend the shelf life of raspberries, but temperature fluctuations could result in quality and aroma changes. Fruits cv. Himbo Top were evaluated after wrapping with biodegradable and polypropylene (PP) films under passive and active MAP conditions for 96 h (48 h at 1°C followed by 48 h at 18°C). A PP macro-perforated film was used as control. After 48 h the biodegradable film maintained fruit colour parameters near to harvest value (L 26.9 and 27.6, respectively for passive and active atmospheres) and, as the temperature increased, it was the only film used that facilitated storage of fruit for up to 96 h (24.4–25.9 kPa of CO2). Qualitative and quantitative differences were found in the initial 54 volatile compounds; after 96 h raspberries stored under passive and active MAP showed a similar aroma profile, mainly dominated by terpenes (73 and 62%, respectively).

Sustainable supply-chain: evolution of the quality characteristics of strawberries stored in green film packaging

ABSTRACT The use of green materials in the packaging can drive the choice of fresh fruits by the consumers. The objective of this study was to evaluate the suitability of green wrapping films for use in passive modified atmosphere packaging for the storage of strawberries (cv. Portola) for 7 days at 1 ± 1°C followed by an additional 2 days at 20 ± 1°C. One commercial polypropylene macro-perforated film (control) and three non-commercial biodegradable and compostable films (prototypes, Novamont, Novara, Italy) (films 1, 2 and 3) were used. The best headspace gas composition was obtained with film 1; a steady state was rapidly reached and this equilibrium was maintained for up to 5 days, with a composition of 17.60–18.50% O2 and 5.30–5.60% CO2. The sensorial evaluation of film 1 also yielded the best scores in terms of condensation, taste, marketability and redness of the fruits during shelf storage (at 20 ± 1°C).

Quality Effect of Ozone Treatment for the Red Raspberries Storage

The improvement of the storage solutions and the infrastructure is a significant opportunity to the management of the post harvest fruit losses and the maintenance of the quality in the supply chain. The environmental issue and the sustainability of the applied processes are the key of the succesful for the innovation of the food system; the sanification of the storage environment could represent a good opportunity to achieve this objective. The focus of this work was to evaluate the efficacy of the ozone (O3) such environmental sanitization system to limit both the quantitative and the qualitative losses of the raspberry fruits. Fruits exposed to the O3 constant concentration of 500 ppb (S1) and to the O3 concentration between 200 and 50 ppb (S2) were compared with fruits maintained in the normal atmosphere (control). The efficacy of the S1 and S2 treatments were evaluated measuring along the storage time the fruits weight losses (%), the total soluble solids content (SSC), the pulp firmness, the acidity content, the skin colour and the most important nutraceutical compounds. The fruits were stored at 1±1°C in a cold room held at 90–95% RH for 3, 6, 9 and 13 days. After each time at low temperature the same berries were held in shelf life for different additional days (respectively +6, +3, +9 and +2) at 20±1°C to simulate retailer conditions. All the qualitative and nutraceutical traits were maintained to the exposure of O3. Fruits stored with the S2 treatment showed the highest sensorial profile.

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage

Abstract The sustainability of packaging is an important part of food system innovation and it can influence the purchase decision for the fresh produce. In this work, we evaluated the qualitative performance and the consumer acceptability of three starch films for the blueberry modified atmosphere packaging (MAP) storage under fluctuating temperatures. Fruits cv. Duke were monitored for up to 18 days (15 days at 1±1°C and 3 days at 20±1°C). The respiration rate of the blueberries and the permeability of the films affect the initial atmospheric composition (0.2 kPa CO2 and 21.2 kPa O2) inside each package influencing the headspace gas composition and the quality parameters of the fruits. The F3 film has better controlled O2 values inside the packages up until the end of storage (5.7 kPa) and it maintained the highest anthocyanin content (156.21 mg C3G/100 g FW) and antioxidant capacity (22.18 Fe2+/kg) of fruits at 20±1°C.

Improving Storability of Strawberries with Gaseous Chlorine Dioxide in Perforated Clamshell Packaging

Abstract A chlorine dioxide generating pad has been used as postharvest treatment to maintain the quality and safety of strawberries in two different storage conditions. During the short storage time (3 days at 4°C + 2 days at 20°C) fruit treated with ClO2 maintained better quality parameters, as color, titratable acidity, total soluble solids, anthocyanins, antioxidant capacity and lower values of weight loss. During the long storage time (12 days at 2°C), the parameters related to postharvest quality were generally preserved and the effect of ClO2 was positive to reduce the total yeast and mold, except the last period of the experiment when the ClO2 gas-generating pad was probably exhausted. The sensory evaluation revealed that the sanitization with ClO2 maintained a global positive acceptance in particular during the short storage time. The results suggest that this treatment may be suitable to maintain the quality during short storage and long storage until 8 days and it may be an important alternative sanitizer thanks to the positive action against the yeast and mold without modifying the quality of the strawberries.

CHLORINE DIOXIDE GAS TREATMENT ON POSTHARVEST QUALITY OF RASPBERRY

The study investigated the effects of chlorine dioxide (ClO2) gas on the postharvest quality of raspberries (cv Grandeur) during storage. Weight loss, color, total soluble solids content (TSSC), titratable acidity (TA), pH, vitamin C, total phenols, anthocyanins and antioxidant capacity were evaluated. The ClO2 positively influenced weight loss, color, TA, TSSC and antioxidant capacity. Moreover, ClO2 treatment decreased the total yeast and mold count. In contrast, the vitamin C, anthocyanins and total phenolics were not influenced by the ClO2 treatment.