Effect of plastic films with different oxygen transmission rate on shelf-life of fresh-cut bok choy (Brassica rapa var. chinensis)
2016
Pan, X. C. | Sasanatayart, R.
Freshly harvested bok choy (Brassica rapa var. chinensis) was minimally processed and packaged in three different kinds of plastic bags: (1) oriented polypropylene (OPP) perforated film (10 holes, 5 mm in diameter), (2) polyethylene (PE) film with a high oxygen transmission rate (OTR) of 3,200 ml.m-2.day-1, and (3) polyethylene (PE) film with a very high OTR of 6,000 ml.m-2.day-1. Results indicated that at 5o C, the level of film OTR significantly affected the gas compositions in the package headspace, and consequently the quality of fresh-cut bok choy. The modified atmosphere created by the 3,200 OTR PE bag consisted of 3.9-4.9% CO2 and 7.8-9.9% O2 and the 6,000 OTR PE bag consisted of 2.3-3.1% CO2 and 12.3-14.8% O2. Theatmospheres reached equilibrium after 3-4 days of storage, and they maintained this level throughout the storage period. The perforated OPP bag showed no difference in CO2 or O2 levels when compared to the outside air, suggesting that there was no modification occurredto the atmosphere. Changes in quality including weight loss, color (lightness, yellowness, and hue), chlorophyll content, sensory quality, and microbial growth were least in the 3,200 OTR PE film followed by the 6,000 OTR PE film and the perforated OPP film, respectively. The shelf-life of fresh-cut bok choy packaged in a 3,200 OTR PE bag was 25 days, compared with 20 days in the 6,000 OTR PE bag, and only 10 days for the perforated OPP bag.
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