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Packaging for minimally processed capsicum fruit (Capsicum annuum L.).

Author(s) : CHAOWARAT S., MCGLASSON W. B., MARKHAM J., et al.

Type of article: Article

Summary

Packaging requirements of sliced green capsicum fruit for the foodservice industry were investigated. After washing with peroxyacetic acid solution and de-watering by centrifuging, slices (2.5 kg) were sealed into plastic bags with N2 flushing and stored at 0-5°C. Commercial packages became anaerobic and slices unacceptable within four days. The anaerobic compensation point of slices at 5°C was about 0.5% O2 and about 1% for whole fruit. Slices did not exhibit the Pasteur effect. Slices could be stored safely in atmospheres containing 3-9% O2 and 5-9% CO2. No suitable semi-permeable flexible films were found. A microperforated film maintained O2 concentrations above 3% for up to nine days at 0-5°C. Visual quality of slices was maintained for at least three days at 5°C and nine days at 0°C. The major factor limiting storage life in the microperforated packages was bacterial growth, especially at 5°C.

Details

  • Original title: Packaging for minimally processed capsicum fruit (Capsicum annuum L.).
  • Record ID : 2007-1654
  • Languages: English
  • Source: Food Aust. - vol. 59 - n. 5
  • Publication date: 2007/05

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