Manuscript ID : JFST-1906-1529 (R4)
Visit : 129
Page: 166 - 153
10.30495/jfst.2021.684132
20.1001.1.24234966.1401.14.1.12.3
Article Type:
Original Research
Subject Areas :
غلامحسین حقایق
1
,
نفیسه زاوه زاد
2
1 - استادیار،گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زابل، زابل، ایران
2 - کارشناسی ارشد علوم و صنایع غذایی، واحد قوچان، دانشگاه آزاد اسلامی، قوچان، ایران
Received: 2019-06-26
Accepted : 2019-12-23
Published : 2022-03-21
Keywords:
References:
اجاق، م.، رضایی، م.، رضوی، ه. و حسینی، م. 1388. اثر پوششهای آنتیمیکروبی در افزایش ماندگاری ماهی قزل آلای رنگین کمان، فصلنامه علوم و صنایع غذایی، جلد34، شماره9، 23-13.
امیدبیگی، ر. 1389. تولید و فرآوری گیاهان دارویی. جلد 1. چاپ دوم، تهران، ص 72-66 و 134-125.
جنتی، م.، عبدوسی، و. و مشهدی اکبر بوجار، م. 1393. اثر کاربرد کلرید کلسیم و اسانس آویشن بر برخی صفات پس از برداشت میوه توت فرنگی. فصل نامه دانش نوین کشاورزی پادار، جلد10، شماره2 (2): 32-25. ویژه نامه باغی.
Aghdam, M. S., Asghari, M., Babalar, M. and Sarcheshmeh, M. A. A. 2016. Impact of salicylic acid on postharvest physiology of fruits and vegetables. In Eco-Friendly Technology for Postharvest Produce Quality, pp. 243-268.
Alhassan, N., Golding, J. B., Wills, R. B., Bowyer, M. C. and Pristijono, P. 2019. Long Term Exposure to Low Ethylene and Storage Temperatures Delays Calyx Senescence and Maintains ‘Afourer’Mandarins and Navel Oranges Quality. Foods, 8(1): 19.
Baldwin, E.A., Nisperos-Carriedo, M.O. and Baker, R.A. 1995. Edible Coatings for Lightly Processed Fruits and Vegetables . Hortscience, 30(1):35-38.
Benítez, S., Chiumenti, M., Sepulcre, F., Achaerandio, I. and Pujolá, M. 2012. Modeling the effect of storage temperature on the respiration rate and texture of fresh cut pineapple. Journal of food engineering, 113(4): 527-533.
Calo, J. R., Crandall, P. G., O'Bryan, C. A. and Ricke, S. C. 2015. Essential oils as antimicrobials in food systems–A review. Food Control, 54: 111-119.
Cao, J., Wang, C., Xu, S., Chen, Y., Wang, Y., Li, X. and Sun, C. 2019. The effects of transportation temperature on the decay rate and quality of postharvest Ponkan (Citrus reticulata Blanco) fruit in different storage periods. Scientia Horticulturae, 247: 42-48.
Chouliara, E., Karatapanis, A., Savvaidis, I. N. and Kontominas, M. G. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 C. Food Microbiology, 24(6): 607-617.
De Corato, U. 2019. Improving the shelf-life and quality of fresh and minimally-processed fruits and vegetables for a modern food industry: A comprehensive critical review from the traditional technologies into the most promising advancements. Critical reviews in food science and nutrition, 1-36.
Del Nobile, M. A., Baiano, A., Benedetto, A. and Massignan, L. 2006. Respiration rate of minimally processed lettuce as affected by packaging. Journal of Food Engineering, 74(1): 60-69.
Del-Valle, V., Hernández-Muñoz, P., Guarda, A. and Galotto, M. J. 2005. Development of a cactus-mucilage edible coating (Opuntia ficus indica) and its application to extend strawberry (Fragaria
ananassa) shelf-life. Food Chemistry, 91(4):751-756.
Dhifi, W., Bellili, S., Jazi, S., Bahloul, N. and Mnif, W. 2016. Essential oils’ chemical characterization and investigation of some biological activities: a critical review. Medicines, 3(4): 25.
Exama, A., Arul, J., Lencki, R. W., Lee, L. Z. and Toupin, C. 1993. Suitability of plastic films for modified atmosphere packaging of fruits and vegetables. Journal of Food Science, 58: 1365-1370.
Fatemi, S., Jafarpour, M. and Eghbalsaied, S. 2012. Study of the effect of Thymus vulgaris and hot water treatment on storage life of orange (Citrus sinensis CV. Valencia). Journal of Medicinal Plants Research, 6(6): 968-971.
Gomes, M. H., Beaudry, R. M., Almeida, D. P. and Malcata, F. X. 2010. Modelling respiration of packaged fresh-cut ‘Rocha’pear as affected by oxygen concentration and temperature. Journal of Food Engineering, 96(1): 74-79.
Goulas, A. E. and Kontominas, M. G. 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chemistry, 100(1): 287-296.
Guo, Z., Liu, H., Chen, X., Huang, L., Fan, J., Zhou, J. and Chang, X. 2019. Modified-atmosphere packaging maintains the quality of postharvest whole lettuce (Lactuca sativa L. Grand Rapid) by mediating the dynamic equilibrium of the electron transport chain and protecting mitochondrial structure and function. Postharvest Biology and Technology, 147: 206-213.
Guilbert, S., Gontard, N. and Gorris, L. G. 1996. Prolongation of the shelf-life of perishable food products using biodegradable films and coatings. LWT-food science and technology, 29(1-2): 10-17.
https://www.un.org.ir/farsi-news/item/3313-10-may-2016-sustainable-development-goal-12-responsible-consumption-and-production-farsi-story.
Ilić, Z. S., Šunić, L. J. U. B. O. M. I. R. and Fallik, E. 2017. Quality evaluation and antioxidant activity of mini sweet pepper cultivars.
Kim, K. M., Ko, J. A., Lee, J. S., Park, H. J. and Hanna, M. A. 2006. Effect of modified atmosphere packaging on the shelf-life of coated, whole and sliced mushrooms. LWT-Food Science and Technology, 39(4): 365-372.
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 Science, 56(6):1580-1585.
Marandi, R. J., Hassani, A., Ghosta, Y., Abdollahi, A. L. I., Pirzad, A. and Sefidkon, F. 2011. Improving postharvest quality of table grape cv.“rish baba” using Thymus kotschyanus and Carum copticum essential oils. Journal of Food Safety, 31(1): 132-139.
Matar, C., Gaucel, S., Gontard, N., Guilbert, S. and Guillard, V. 2018. Predicting shelf life gain of fresh strawberries ‘Charlotte cv’in modified atmosphere packaging. Postharvest Biology and Technology, 142: 28-38.
Nerilo, S. B., Rocha, G. H. O., Tomoike, C., Mossini, S. A., Grespan, R., Mikcha, J. M. and Machinski Jr, M. 2016. Antifungal properties and inhibitory effects upon aflatoxin production by Zingiber officinale essential oil in Aspergillus flavus. International journal of food science & technology, 51(2): 286-292.
Patrignani, F., Siroli, L., Serrazanetti, D. I., Gardini, F. and Lanciotti, R. 2015. Innovative strategies based on the use of essential oils and their components to improve safety, shelf-life and quality of minimally processed fruits and vegetables. Trends in Food Science & Technology, 46(2): 311-319.
Rodriguez-Aguilera, R. and Oliveira, J. C. 2009. Review of design engineering methods and applications of active and modified atmosphere packaging systems. Food Engineering Reviews, 1: 66-83.
Severino, R., Ferrari, G., Vu, K. D., Donsì, F., Salmieri, S. and Lacroix, M. 2015. Antimicrobial effects of modified chitosan based coating containing nanoemulsion of essential oils, modified atmosphere packaging and gamma irradiation against Escherichia coli O157: H7 and Salmonella Typhimurium on green beans. Food Control, 50: 215-222.
Sikkema, J., de Bont, J. A. and Poolman, B. 1994. Interactions of cyclic hydrocarbons with biological membranes. Journal of Biological Chemistry, 269(11): 8022-8028.
Sirocchi, V., Devlieghere, F., Peelman, N., Sagratini, G., Maggi, F., Vittori, S. and Ragaert, P. 2017. Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the
shelf life of refrigerated beef meat. Food chemistry, 221:1069-1076.
Top Production of Oranges, 2014 – choose "Production, Crops, World" in the left margin and picklist". United Nations, Food and Agricultural Organization, FAO Statistics. 2014. Retrieved 1 April 2017.
Torrieri, E., Cavella, S. and Masi, P. 2009. Modelling the respiration rate of fresh‐cut Annurca apples to develop modified atmosphere packaging. International journal of food science & technology, 44(5): 890-899.
Wang, Z. W., Duan, H. W. and Hu, C. Y. 2009. Modelling the respiration rate of guava (Psidium guajava L.) fruit using enzyme kinetics, chemical kinetics and artificial neural network. European Food Research and Technology, 229(3): 495-503.
Wei, K., Zhou, H., Zhou, T. and Gong, J. 2007. Comparison of aqueous ozone and chlorine as sanitizers in the food processing industry: impact on fresh agricultural produce quality. Ozone: Science and Engineering, 29(2): 113-120.
Wohner, B., Pauer, E., Heinrich, V. and Tacker, M. 2019. Packaging-Related Food Losses and Waste: An Overview of Drivers and Issues. Sustainability, 11(1): 264.
Yarılgaç, T., Kadim, H. and Ozturk, B. 2019. Role of maturity stages and modified‐atmosphere packaging on the quality attributes of cornelian cherry fruits (Cornus mas L.) throughout shelf life. Journal of the Science of Food and Agriculture, 99(1):421-428.