Storage temperature is not always constant in the distribution chain of modified atmosphere fresh food packages. A change in temperature means an alteration in the respiration rate of the product and in the gas transmission rates through the film. Because of their high metabolic activity, minimally processed products are particularly sensitive to temperature variation, and hence this study has been carried out with five cultivars of fresh-cut peaches (Prunus persica). Their respiratory activity has been determined by a closed system at 4, 15, and 25 °C. The peach segments are wrapped in microperforated films whose transmission rate is determined according to the size of the microperforations (between 100 × 130 μm and 215 × 190 μm). To quantify the effect of temperature fluctuations (5 h at 25 °C) on the O2 and CO2 concentrations of the packaging atmosphere of the product, a mathematical model has been applied. Using experimental data, it has been established that the rate of O2 consumption is a potential function of the O2 concentration, while the production of CO2 is linear. Although, all cultivars are of nonmelting fresh with no big differences in respiratory activity; these differences are accentuated with O2 concentrations greater than 10% and raising the temperature. The solution of the model provides knowledge of the behavior of the product during its nonstationary period and equilibrium once reached. The results show in all cases that the CO 2 concentration is more sensitive (increase of 5 units) to a break in the cold chain than that of O2 (reduction of 2 units).
Amissah J.G.N., Hotchkiss J.H. and Watkins C.B. (2006). Diphenylamine and pre-slicing storage effects on the responses of apple slices to elevated CO2 atmospheres. Postharvest Biology and Technology39: 178-184.
2.
Bennik M.H.J., Vorstman W., Smid E.J. and Gorris L.G.M. (1998). The influence of oxygen and carbon dioxide on the growth of prevalente Enterobacteriaceae and Pseudomonas species isolated from fresh and controlled-atmosphere-stored vegetables. Food Microbiology15: 459-469.
3.
Brackett R.E. (1994). Microbiological spoilage and pathogens in minimally processed refrigerated fruits and vegetables. In: Wiley, R.C. (ed.), Minimally Processed Refrigerated Fruits and Vegetables. London: Chapman and Hall, pp. 269-312.
4.
Brody A.L. (2005). What's fresh about fresh-cut. Food Technology59: 74-77.
5.
Cameron A.C., Boylan-Pett W. and Lee J. (1989). Design of modified atmosphere packaging systems: modeling oxygen concentrations within sealed packages of tomato fruits. Journal of Food Science54: 1413-1421.
6.
Chung D., Papadakis S.E. and Yam K.L. (2003). Simple models for evaluating effects of smalls leaks on the gas barrier properties of food packages. Packaging Technology and Science16: 77-86.
7.
Deily K.R. and Rizvi S.S.H. (1981). Optimization of parameters for packaging fresh peaches in polymeric films. Journal of Food Process Engineering5: 23-41.
8.
Del-Valle V., Almenar E., Lagaron J.M., Catala R. and Gavara R. (2003). Modelling permeation through porous polymeric films for modified atmosphere packaging. Food Additives and Contaminants20(2): 170-179.
9.
Emond J.P., Castaigne F., Toupin C.J. and Desilets D. (1991). Mathematical modelling of gas exchange in modified atmosphere packaging. American Society of Agricultural Engineers34: 239-245.
10.
Fishman S., Rodov V. and Ben-Yehoshua S. (1996). Mathematical model for perforation effect on oxygen and water vapor dynamics in modified atmosphere packages. Journal of Food Science61: 956-961.
11.
Geankoplis C.J. (1983). Transport Processes and Unit Operations. 2nd edn, Boston: Allyn and Bacon Inc.
12.
Ghosh V. and Anantheswaran R.C. (2001). Oxygen transmition rate through micro-perforated films: measurement and model comparison. Journal of Food Process Engineering24: 113-133.
13.
Gorny J.R., Hess-Pierce B. and Kader A.A. (1998). Effects of fruit ripeness and storage temperature on the deterioration rate of fresh-cut peaches and nectarine slices. Horticultural Science33(1): 110-113.
14.
Gorny J.R., Hess-Pierce B. and Kader A.A. (1999). Quality changes in fresh-cut peach and nectarine slices as affected by cultivar, storage atmosphere and chemical treatments . Journal of Food Science64(3): 429-432.
15.
Haggar P.E., Lee D.S. and Yam K.L. (1992). Application of an enzyme kinetics based respiration model to closed system experiments for fresh produce. Journal of Food Process Engineering15: 143-157.
16.
Henig Y.S. and Gilbert S.G. (1975). Computer analysis of the variables affecting respiration and quality of produce packaged in polymeric packaging films. Journal of Food Science40: 1033- 1035.
17.
Hernandez R.J. (1997). Food packaging materials, barrier properties, and selection. In: Valentas K.J., Rotstein E. and Singh R.P. (eds), Food Engineering Practice. Boca Raton: CRC Press. pp. 291- 360.
18.
Jacxsens L., Devlieghere F., De Rudder T. and Debevere J. (2000). Designing equilibrium modified atmosphere packages for fresh-cut vegetables subjected to changes in temperature. Lebensmittel Wissenschaft und Technologie33: 178-187.
19.
Jacxsens L., Devlieghere F. and Debevere J. (2002). Predictive modelling for packaging desing: equilibrium modified atmosphere packages of fresh-cut vegetables subjected to a simulated distribution chain. International Journal of Food Microbiology73: 331-341.
20.
Kader A.A. (1987). Respiration and gas exchange of vegetables. In: Weichmann, J. (ed.), Postharvest Physiology of Vegetables. New York: Marcel Dekker. pp. 25-43.
21.
Kader A.A., Zagory D. and Kerbel E.L. (1989). Modified atmosphere packaging of fruits and vegetables . Critical Reviews in Food Science and Nutrition28: 1-30.
22.
Lange J., Büsing B., Hertlein J. and Hediger S. (2000). Water vapour transport through large defects in flexible packaging: modeling, gravimetric measurement and magnetic resonance imaging. Packaging Technology and Science13: 139-147.
23.
Lee D.S., Haggar P.E., Lee J. and Yam K.L. (1991). Model for fresh produce respiration in modified atmospheres based on principles of enzyme kinetics. Journal of Food Science56: 1580-1585.
24.
Marrero A. and Kader A.A. (2006). Optimal temperature and modified atmosphere for keeping quality of fresh-cut pineapples. Postharvest Biology and Technology39: 163-168.
25.
Massman W.J. (1998). A review of the molecular diffusivities of H2O, CO2, CH4, CO, O3, SO2, NH3, N2O, NO, and NO2 in air, O2 and N2 near STP. Atmospheric Environment32: 1111-1127.
26.
Mencarelli F., Garosi F., Botondi R. and Tonutti P. (1998). Postharvest physiology of peach and nectarine slices. Acta Horticulturae465: 463-470.
27.
Oliveira F.A.R., Fonseca S.C., Oliveira J.C., Brecht J.K. and Chau K.V. (1998). Development of perforation-mediated modified atmosphere packaging to preserve fresh fruit and vegetable quality after harvest. Food Science and Technology International4: 339-352.
28.
Ozdemir I., Monnet F. and Gouble B. (2005). Simple determination of the O2 and CO2 permeances of microperforated pouches for modified atmosphere packaging of respiring foods. Postharvest Biology and Technology36: 209-213.
29.
Philips C. (1996). Review: modified atmosphere packaging and its effects on the microbiological quality and safety of produce. International Journal of Food Science and Technology34: 463-479.
30.
Rocculi P., Romani S. and Dalla Rosa M. (2005). Effect of MAP with argon and nitrous oxide on quality maintenance of minimally processed kiwifruit. Postharvest Biology and Technology35: 319-328.
31.
Soliva-Fortuny R.C. and Martín-Belloso O. (2003). New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science and Technology14: 341-353.
32.
Song Y., Kim H.K. and Yam K.L. (1992). Respiration rate of blueberry in modified atmosphere at various temperatures. Journal of the American Society for Horticultural Science117: 925-929.
33.
Tucker M.L. and Laties G.G. (1985). The dual role of oxygen in avocado fruit respiration: kinetic analysis and computer modelling of diffusion-affected respiration oxygen isotherms. Plant Cell Environment8: 117-127.
34.
Watada A.E., Ko N.P. and Minott D.A. (1996). Factors affecting quality of fresh-cut horticultural products. Postharvest Biology and Technology9: 115-125.
