| Title |
Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig
|
|---|---|
| Published in |
Journal of Food Science and Technology, March 2018
|
| DOI | 10.1007/s13197-018-3113-2 |
| Pubmed ID | |
| Authors |
Roji B. Waghmare, Uday S. Annapure |
| Abstract |
Fresh figs have less shelf life due to the growth of yeasts and molds. The study aimed at extending the shelf life of fresh fig with the help of irradiation and modified atmosphere packaging (MAP). Effects of irradiation and MAP on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. Firmness and overall acceptability of fresh fig were minimally affected by 1 kGy irradiation dose. Whereas, 2, 3 and 4 kGy had negative effects on firmness and overall acceptability score. Thus, 0.5 and 1 kGy were selected to evaluate the combined effect of irradiation and MAP. Fresh figs were packed in an atmosphere of 5% O2, 10% CO2, 85% N2 and irradiated at 0.5 and 1 kGy doses. These atmospheric packed irradiated samples were stored at 5 °C for 15 days. Physico-chemical parameters, microbial quality and overall acceptability were monitored throughout the storage period at the interval of 5 days. Irradiation treatment did not prevent the firmness of fresh fig. Significant dissimilarities were observed between the irradiated and control fresh fig for all the parameters considered. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf-life of fresh fig. |
X Demographics
The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| France | 1 | 100% |
Demographic breakdown
| Type | Count | As % |
|---|---|---|
| Members of the public | 1 | 100% |
Mendeley readers
The data shown below were compiled from readership statistics for 14 Mendeley readers of this research output. Click here to see the associated Mendeley record.
Geographical breakdown
| Country | Count | As % |
|---|---|---|
| Unknown | 14 | 100% |
Demographic breakdown
| Readers by professional status | Count | As % |
|---|---|---|
| Researcher | 4 | 29% |
| Student > Master | 2 | 14% |
| Professor > Associate Professor | 1 | 7% |
| Professor | 1 | 7% |
| Unknown | 6 | 43% |
| Readers by discipline | Count | As % |
|---|---|---|
| Agricultural and Biological Sciences | 4 | 29% |
| Chemical Engineering | 1 | 7% |
| Sports and Recreations | 1 | 7% |
| Engineering | 1 | 7% |
| Design | 1 | 7% |
| Other | 0 | 0% |
| Unknown | 6 | 43% |
Attention Score in Context
This research output has an Altmetric Attention Score of 1. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 14 June 2018.
All research outputs
#20,522,137
of 23,090,520 outputs
Outputs from Journal of Food Science and Technology
#1,110
of 1,454 outputs
Outputs of similar age
#292,746
of 331,492 outputs
Outputs of similar age from Journal of Food Science and Technology
#72
of 88 outputs
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