The effect of modified atmosphere packaging and multi-layer flexible films on the growth of aerobic and anaerobic bacteria s and sensory properties of fresh cherry tomato

Subject Areas : microbiology

Nazanin Zand ¹ , Ahmad Zaki ² , leila nateghi ³

1 - Assistant Professor, Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
2 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
3 - Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran

Received: 2020-08-08 Accepted : 2020-08-28 Published : 2019-08-23

Keywords: Sensory properties, Modified atmosphere packaging, aerobic bacteria, anaerobic bacteria, cherry tomato, flexible multi-layer films,

Abstract :

In this study the effect of different concentrations of three gas mixture (carbon dioxide, nitrogen, oxygen), vacuum conditions and also ordinary conditions as control and 3 types flexible multi-layer films for extending shelf life of fresh cherry tomato at 4 0C were evaluated. Ordinary conditions as control packaging were compared with four type of modified atmosphere packaging {(N2 70%+ CO230%), (48%CO2+48% N2 +4%O2), (N2 30% + CO270%)}, and vacuum conditions, in this project. These samples, were packaged in different flexible multi-layer films under modified atmosphere packaging, 3-layer {PET(12)/ AL(12)/LLD (80)},4-layer {PET(12)/AL(7) /PET(12)/LLD (80) } and 3-layer {PET(12)/AL(7)/LLD(80)}. Packed samples were performed microbial test (total aerobics count, total anaerobics count), Amount of dripped water test ، Sensory evaluation test on days 7, 14, 21, and 28, were done by SPSS (Ver:22) and Duncan’s new multiple range test, with confidence level of 95% (P <0.05).Results have been shown that, the usage of MAP was not adequate for controlling spoilage but the spoilage process was delayed. Therefore, the useing of gas composition (30% nitrogen and 70% carbon dioxide) and packaging with 4-layers were used to maintain the long-term and antimicrobial properties of fresh cherry tomato and to have a good effect on the amount of dripped water and the sensory properties were better.