Polymer-coated cardboards as strawberry packaging alternatives: The importance of considering close-to-real testing conditions in a food requirement-driven approach

Article

Author: Gaucel, Sébastien ; Guillard, Valérie ; Coffigniez, Fanny ; Angellier-Coussy, Hélène ; Gontard, Nathalie ; Mérendet, Valérie ; Pignères, Emma

Currently, packaging solutions are often chosen using a trial-and-error approach, by testing different materials that may be suitable for the product, often based on performance values measured under standard environmental conditions and on flat materials, sometimes differing from the performance in real conditions, e.g. fluctuating temperature, and after packaging converting. This can lead to sub-optimal solutions regarding food protection, with unnecessary costs and environmental impact. The purpose of this study was to show the efficiency of a food requirement-driven approach to select appropriate packaging, illustrated on strawberries packed in coated cardboard packaging, and the importance of considering the environmental conditions and converting steps. Therefore, optimal packaging O₂, CO₂ and water vapor transmission rates were calculated for strawberries. These optimal specifications allowed to select suitable tray material structures among polyvinyl alcohol-coated cardboards and a commercial cellulosic material for the lid, based on properties of flat materials under standard measurement conditions (50 % relative humidity (RH) and 23 °C). Then, flat materials were characterized under close to real environmental conditions (higher RH and different temperatures), and after converting (creasing, folding and sealing). Simulations of the packaging internal gas composition and of strawberries' water loss over time when packed in these materials were performed. Results showed no more modified atmosphere when considering the packaging performance at 5 °C and 100 % RH or after converting. Furthermore, increased water losses were predicted when considering packaging performance under high RH. This highlights the uppermost importance of considering real storage conditions and converting steps in the food requirement-driven packaging design.

01 Jun 2024·European Food Research and Technology

Effects of hot water treatments on the main physicochemical characteristics and the levels of vitamin C and polyphenols of two sweet cherry cultivars (Prunus avium L.) during cold storage and shelf-life

Author: Bulver, Fabrice ; Chalot, Guillaume ; Aubert, Christophe ; Mathieu-Hurtiger, Vincent

The possible effects of hot water treatments (HWT) on the main quality parameters and bioactive compounds of two sweet cherry cultivars were examined over two years.Cherries were dipped in hot water (48°C, 2 min), stored 3 wk at 1°C (CS) and for 2 addnl. days at 20°C for simulated shelf-life (SL).Except for a slight decrease in firmness generally observed in treated samples (5-6%), no difference was observed between HWT and control fruits, neither for the main quality parameters nor the bioactive compounds during CS and/or SL.On average, the percentage of rotten fruit was more than 50% lower in HWT samples compared to the controls.These results show that the HWT conditions examined in this study effectively reduce the incidence of sweet cherry decay without impairing, after CS and/or SL, most of the main quality parameters or the content of the main bioactive nutrients.Because HWT are residue-free, easy to apply and effective in reducing post-harvest losses while preserving the organoleptic and nutritional quality of cherries, HWT are a good strategy for both cherry professionals and consumers.

01 Jul 2022·Phytopathology®Q2 · AGRICULTURAL & FORESTRY SCIENCE

Brown Rot Disease in Stored Nectarines: Modeling the Combined Effects of Preharvest and Storage Conditions

Q2 · AGRICULTURAL & FORESTRY SCIENCE

Article

Author: Charles, Florence ; Lescourret, Françoise ; Martinetti, Davide ; Casagrande, Enrico ; Bevacqua, Daniele ; Lurol, Sébastien ; Génard, Michel

Brown rot in stored stone fruits, caused by Monilinia spp., may be due to preharvest and storage factors, but the combined effect of these factors has yet to be investigated. We set up two experiments to monitor the progression of brown rot during the storage of nectarines subjected to various preharvest and storage conditions. We assessed the effects of different agricultural practices (irrigation regimen × fruit load) and harvest dates on brown rot progress during storage in 2018 and the effect of different storage temperatures in 2019. We found that the cumulative incidence of brown rot during storage increased with individual fruit mass, which was influenced by agricultural practices, and for later harvest dates. It also increased with storage temperature. We observed that during storage no secondary infections developed in nectarines not in direct contact with fruits infected with Monilinia laxa. These findings led to the identification of candidate variables describing the brown rot risk on nectarines during storage, such as individual fruit mass, meteorological conditions before fruit harvest, prevalence of brown rot at harvest, and storage temperature. We used these variables to build a mathematical model for estimating the time-to-appearance of brown rot symptoms in stored nectarines. This model fitted the experimental data well, highlighting the need to pay greater attention to the interaction between preharvest and storage conditions. This model could be used to evaluate management strategies for reducing the impact of brown rot in nectarines during storage.

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