RESEARCH PAPER
Synergetic effect of microwave blanching and modified atmosphere packaging using laser micro-perforated bags on the storage quality of carrot
Melvina C. Ezeanaka 1, 2  
,   Min Zhang 1, 2  
,   Yuchuan Wang 1  
 
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1
State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
2
International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, China
CORRESPONDING AUTHOR
Min Zhang   

School of Food Science and Technology, Jiangnan University, China
Final revision date: 2021-05-15
Acceptance date: 2021-06-11
Publication date: 2021-07-27
 
Int. Agrophys. 2021, 35(2): 187–196
 
HIGHLIGHTS
  • 1.Microwave blanching was combined with micro-perforated modified atmosphere packaging at storage temperature of 4°C.
  • 2.Combined effect of microwave blanching and storage in perforated modified atmosphere packing extended the shelf life to 30 days for carrot.
  • 3.Evaluated quality parameters showed improved outcome for the pretreated samples in perforated modified atmosphere packaging.
KEYWORDS
TOPICS
ABSTRACT
The present study was undertaken to determine the combined effect of microwave blanching and micro-perforated modified atmosphere packaging in maximizing shelf life on the basis of quality attributes which were evaluated during storage. The carrots were blanched in water using a microwave at 360 W and then stored in micro-perforated modified atmosphere packaging. The results indicated that blanched carrots in micro-perforated modified atmosphere packaging showed an improved storage quality. In particular, it was observed that the firmness of the pretreated samples in the micro-perforated package were significantly improved. The enzyme activity (peroxidase) initially increased and then decreased with longer storage times. There was also a greater reduction in water content in sample C8, probably due to a higher rate of evaporation through the perforations. Water mobility which comprises tightly bound water, loosely bound water, and immobilized water were observed in all samples, while the free water level was insignificant in pretreated micro-perforated samples. The free water, T24 peak was observed for the control sample which increased with increase in storage duration. Also, the effects of this preservation method on other quality parameters such as β-carotene, water activity, moisture content, and microbial load was limited. However, sample C8 was more effective in retaining quality. Overall, this study demonstrated that blanching carrot in micro-perforated MAP at C8 was the most useful technique in preserving the storage qualities of carrot.
FUNDING
This work was financially supported by the National Key R and D Program of China (Contract No. 2018YFD0400801), the 111 Project (BP0719028), Yangzhou City Agricultural Key R&D Program (No.YZ2019034), the Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program (2018-2021)
CONFLICT OF INTEREST
The authors declare no conflict of interest.
 
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