Modified atmosphere packaging storage of green bell peppers

dc.contributor.author	Μανωλοπούλου, Ελένη	el
dc.contributor.author	Ξανθόπουλος, Γεώργιος	el
dc.contributor.author	Δούρος, Ν.	el
dc.contributor.author	Λαμπρινός, Γρηγόριος	el
dc.date.accessioned	2015-06-07T05:55:54Z
dc.date.available	2015-06-07T05:55:54Z
dc.date.issued	2015-06-07
dc.identifier.uri	http://hdl.handle.net/11400/15380
dc.rights	Αναφορά Δημιουργού-Μη Εμπορική Χρήση-Όχι Παράγωγα Έργα 3.0 Ηνωμένες Πολιτείες	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.source	http://www.sciencedirect.com/science/article/pii/S1537511010001297	en
dc.subject	Atmosphere
dc.subject	Green colour
dc.subject	Ατμόσφαιρα
dc.subject	Πράσινο χρώμα
dc.title	Modified atmosphere packaging storage of green bell peppers	en
heal.type	journalArticle
heal.secondaryTitle	quality criteria	en
heal.classification	Technology
heal.classification	Energy
heal.classification	Τεχνολογία
heal.classification	Ενέργεια
heal.classificationURI	http://zbw.eu/stw/descriptor/10470-6
heal.classificationURI	http://zbw.eu/stw/descriptor/14175-2
heal.classificationURI	N/A-Τεχνολογία
heal.classificationURI	N/A-Ενέργεια
heal.identifier.secondary	doi:10.1016/j.biosystemseng.2010.06.003
heal.language	en
heal.access	campus
heal.recordProvider	Τ.Ε.Ι Αθήνας. Σχολή Τεχνολογικών Εφαρμογών. Τμήμα Μηχανικών Ενεργειακής Τεχνολογίας Τ.Ε.	el
heal.publicationDate	2010-08
heal.bibliographicCitation	Manolopoulou, H., Xanthopoulou, G., Douros, N. and Lambrinos, Gr. (August 2010). Modified atmosphere packaging storage of green bell peppers: quality criteria. Biosystems Engineering. 106(4). pp. 535-543. Elsevier Ltd: 2010. Available from: http://www.sciencedirect.com/science/article/pii/S1537511010001297 [Accessed 14/07/2010]	en
heal.abstract	The influence of modified atmosphere packaging (MAP) of green bell peppers (Capsicum annuum L. cv Twingo F1) on the quality characteristics of the packaged produce was investigated. Three packaging films (LDPE–60, MDPE–30 and PVC) and two storage temperatures 5 and 10 °C were tested. The in-package O2 concentration did not go below the 2% level which is considered as the lowest recommended. The in-package CO2 concentration ranged between 2 and 5% in the polyethylene (PE) packaging. Packaging resulted in limited mass loss (<2% of the initial mass) and firmness reduction was small at both storage temperatures. Limited wilting and shrivelling at the end of shelf-life was noted in the unpackaged peppers initially stored at 10 °C. Peppers packaged with the PE films did not exhibit significant changes in ascorbic acid content during the storage period including shelf-life. Peppers packaged with the two PE films at 5 °C, showed significant less chilling injuries compared to the unpackaged peppers. The hue angle reduction was small in all treatments and the initial green colour was maintained at 5 °C. At 10 °C the hue angle was significantly reduced up to the 10th day of storage.	en
heal.publisher	Elsevier Ltd	en
heal.journalName	Biosystems Engineering	en
heal.journalType	peer-reviewed
heal.fullTextAvailability	true