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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(11): 2142-2148
DOI: https://doi.org/10.20546/ijcmas.2017.611.252


Effect of Modified Atmosphere Packaging on Headspace Gas Concentrations Including Volatiles and Sensorial Attributes of Fresh-Cut Lettuce
Manpreet Kaur, S.S. Dhumal*, V.K. Garande, D.R. Patgaonkar, A.G. Bhoite and S.S. Patil
Department of Horticulture, College of Agriculture, Kolhapur – 416004, (MPKV Rahuri), Maharashtra, India
*Corresponding author
Abstract:

The effect of different modified atmosphere packaging (MAP) treatments on the headspace gas concentrations and sensorial attributes of fresh-cut lettuce cv. GKL-2 during refrigerated storage (5±10C) was studied at Post harvest Laboratory of Horticulture Section, College of Agriculture, Kolhapur. Five different MAP packaging viz., 100% nitrogen (N2), 95% nitrogen (N2) plus 5% oxygen (O2), 10% carbon dioxide plus 3% oxygen, and perforated film packaging (10 holes @ 1.5 mm per packet) including air (Passive MAP) as control treatment were undertaken for study. The changes in headspace gas concentrations including volatiles were slow in the fresh-cut lettuce packaged with 10% carbon dioxide and 3% oxygen upto 15 days at 5±10C. Decrease in oxygen (%) and increase in carbon dioxide (%), ethylene (ppm), acetaldehyde (µLL-1) and ethanol concentration was observed in all post-harvest treatments. The packaging of lettuce with carbon dioxide (10%) and oxygen (3%) recorded minimum decrease in oxygen and increase in carbon dioxide, ethylene, acetaldehyde and ethanol concentrations. The maximum changes in headspace gas concentrations including volatiles viz. acetaldehyde and ethanol were observed in perforated packaging treatment followed by air/passive MAP. Carbon dioxide (10%) and oxygen (3%) MAP was best in retaining the sensory attributes viz. color and appearance, taste, flavor, crispness and overall acceptability.


Keywords: Fresh-cut lettuce, Modified atmosphere packaging, Carbon dioxide, Oxygen, volatiles, Shelf-life, Quality.
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How to cite this article:

Manpreet Kaur, S.S. Dhumal, V.K. Garande, D.R. Patgaonkar, A.G. Bhoite and Patil, S.S. 2017. Effect of Modified Atmosphere Packaging on Headspace Gas Concentrations Including Volatiles and Sensorial Attributes of Fresh-Cut Lettuce.Int.J.Curr.Microbiol.App.Sci. 6(11): 2142-2148. doi: https://doi.org/10.20546/ijcmas.2017.611.252