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Microperforated Compostable Packaging Extends Shelf Life of Ethylene-Treated Banana Fruit
Year:
2022
Source of publication :
Foods
Authors :
Friedman, Haya
;
.
Kochanek, Bettina
;
.
Porat, Ron
;
.
Rodov, Victor
;
.
Sabag, Amit
;
.
Volume :
Co-Authors:

Victor Rodov

Ron Porat

Amit Sabag

Bettina Kochanek

Haya Friedman

Facilitators :
From page:
0
To page:
0
(
Total pages:
1
)
Abstract:

Plastic packaging preserves the quality of ethylene-treated bananas by generating a beneficial modified atmosphere (MA). However, petroleum-based plastics cause environmental pollution, due to their slow decomposition. Biodegradable packaging may help resolve this controversy, provided it shows adequate preservation efficacy. In this study, we tested the compostable biodegradable polyester packaging of ethylene-treated bananas in comparison with commercially available petroleum-based plastic alternatives. When compostable packaging was used in a non-perforated form, it caused hypoxic fermentation, manifested as impaired ripening, off-flavor, and excessive softening. Micro-perforation prevented fermentation and allowed MA buildup. Furthermore, no water condensation was observed in the biodegradable packages, due to their somewhat higher water vapor permeability compared to conventional plastics. The fruit weight loss in biodegradable packaging was higher than in polypropylene, but 3–4-fold lower than in open containers. The control of senescence spotting was the major advantage of microperforated biodegradable packaging, combined with the preservation of acceptable fruit firmness and flavor, and low crown rot incidence. Optimal biodegradable packages extended the shelf life of bananas by four days compared with open containers, and by two days compared with the best commercial plastic package tested. Microperforated biodegradable packages combined the advantage of improved sustainability with superior fruit preservation.

Note:
Related Files :
banana
ethylene
Modified atmosphere
Oxygen
perforation
Postharvest quality
sustainability
Show More
Related Content
More details
DOI :
10.3390/foods11081086
Article number:
0
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
58968
Last updated date:
10/05/2022 17:42
Creation date:
10/05/2022 17:41
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Scientific Publication
Microperforated Compostable Packaging Extends Shelf Life of Ethylene-Treated Banana Fruit

Victor Rodov

Ron Porat

Amit Sabag

Bettina Kochanek

Haya Friedman

Microperforated Compostable Packaging Extends Shelf Life of Ethylene-Treated Banana Fruit

Plastic packaging preserves the quality of ethylene-treated bananas by generating a beneficial modified atmosphere (MA). However, petroleum-based plastics cause environmental pollution, due to their slow decomposition. Biodegradable packaging may help resolve this controversy, provided it shows adequate preservation efficacy. In this study, we tested the compostable biodegradable polyester packaging of ethylene-treated bananas in comparison with commercially available petroleum-based plastic alternatives. When compostable packaging was used in a non-perforated form, it caused hypoxic fermentation, manifested as impaired ripening, off-flavor, and excessive softening. Micro-perforation prevented fermentation and allowed MA buildup. Furthermore, no water condensation was observed in the biodegradable packages, due to their somewhat higher water vapor permeability compared to conventional plastics. The fruit weight loss in biodegradable packaging was higher than in polypropylene, but 3–4-fold lower than in open containers. The control of senescence spotting was the major advantage of microperforated biodegradable packaging, combined with the preservation of acceptable fruit firmness and flavor, and low crown rot incidence. Optimal biodegradable packages extended the shelf life of bananas by four days compared with open containers, and by two days compared with the best commercial plastic package tested. Microperforated biodegradable packages combined the advantage of improved sustainability with superior fruit preservation.

Scientific Publication
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