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Food Science and Technology International
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Modified atmosphere packaging of strawberry fruit: Effect of package perforation on oxygen and carbon dioxide / Envasado de fresas en atmósfera modificada: Efecto de la perforación del envase en el contenido de oxígeno y dióxido de carbono

C. Sanz

Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Sevilla, Spain

A.G. Perez

Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Sevilla, Spain

R. Olias

Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Sevilla, Spain

J.M. Olias

Departamento de Fisiología y Tecnología de Productos Vegetales, Instituto de la Grasa, CSIC, Padre García Tejero 4, 41012 Sevilla, Spain

The effect of film perforation on gas content during modified atmosphere packaging of strawberry fruit was studied. Camarosa strawberries were refrigerated at 2 °C, and wrapped with polypropy lene (PP) film with perforations of 1 and 2 mm diameter. Fruits were held at 2 °C during three days, simulating refrigerated transport, and then at 20 °C for four days to simulate retail display tempera tures. Perforation degree affected final gas contents inside the packages, ranging from 5.68-25.96% CO2 and from 4.84-15.69% O2 on day 7. Different gas content profiles were found among packages with similar perforated surface but distinct diameter perforations, which could infer a perforation edge effect on gas exchange. Neither a CO, stratification effect nor a gas exchange site effect were observed for this kind of perforation-mediated modified atmosphere packaging of strawberries.

Key Words: packaging • modified atmosphere • perforation • strawberries

Food Science and Technology International, Vol. 6, No. 1, 33-38 (2000)
DOI: 10.1177/108201320000600105
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