Modified Atmospheric Packaging of Fresh-Cut Amaranth ( Amaranthus tricolor L.) for Extending Shelf Life

Siyuan Jin, Zhaoyang Ding and Jing Xie
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Siyuan Jin: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Zhaoyang Ding: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Jing Xie: College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Agriculture, 2021, vol. 11, issue 10, 1-12

Abstract: Fresh-cut vegetables are prone to microbiological contamination and oxygenation during handling and storage. In this study, fresh-cut amaranth was subjected to various gas ratios (5–15% O 2 , 5–15% CO 2 , 80% N 2 ) for 12 days. Chlorophyll content, ascorbic acid content, antioxidant enzyme activity, microbial population, and physiological and biochemical indicators were measured to evaluate the impact of atmospheric packaging. Suitable atmospheric packaging could slow the respiration of amaranth, delay the decline in physiological and biochemical characteristics, maintain the antioxidant enzyme activity, promote the sensorics, and prolong the shelf life by 2 days. According to the analysis of the results, modified atmospheric packaging (10% O 2 , 10% CO 2 , 80% N 2 ) retarded the decline in fresh-cut amaranth quality, provided effective antioxidative browning, and inhibited Pseudomonas fluorescens development.

Keywords: fresh-cut amaranth; modified atmospheric packaging; antioxidation ability; antibacterial ability (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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