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Document IIF

L'utilisation de prétraitement avec de la vapeur d'huiles essentielles et des plateaux d'alvéoles actives pour améliorer la durée de vie et la sécurité des pêches fraîches.

The use of pretreatment with essential oils vapor and active alveolus trays for improving the shelf life and safety of fresh peaches.

Numéro : pap. n. 496

Auteurs : LÓPEZ GÓMEZ A., BOLUDA AGUILAR M., SOTO JOVER S., et al.

Résumé

This study was focused on the use of a combination of pretreatment with essential oils (EOs) vapor and a new active packaging system, based on corrugated cardboard box with an active alveolus trays with ethylene adsorption properties, and cover of biopolymer film with characteristics of ethylene adsorption, for enhancing the shelf life and safety of fresh peach fruits. It was shown that the combined use of pretreatment with vapor of EOs and this new active packaging system reduced the mesophilic aerobic microorganism growth on peach fruits and kept overall quality during refrigerated storage. Thereby, combined use of cardboard box and active alveolus, with active cover, for cv. Maycrest and cv. Gold peach fruits packaging, improved the colour characteristics and avoid dehydration. These packaging systems enhanced the shelf life of fresh peach fruits (normally 15-20 days) until 45 days at 2°C and 90% RH.

Documents disponibles

Format PDF

Pages : 8 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : The use of pretreatment with essential oils vapor and active alveolus trays for improving the shelf life and safety of fresh peaches.
  • Identifiant de la fiche : 30015956
  • Langues : Anglais
  • Source : Proceedings of the 24th IIR International Congress of Refrigeration: Yokohama, Japan, August 16-22, 2015.
  • Date d'édition : 16/08/2015
  • DOI : http://dx.doi.org/10.18462/iir.icr.2015.0496

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