Abstract
This research was conducted to investigate effects of ethanol vapour released in active packaging and storage temperatures on the quality of freshly peeled shallots. The package tested was a solid polypropylene tray incorporating an ethanol vapour-controlled release sachet. The sachet was made of an aluminium foil film on one side and either low-density polyethylene or nylon/polyethylene on the other. Individual sachets contained silica gel adsorbent as the carrier pre-loaded with ethanol. One sachet was placed in each tray containing the peeled shallots and the tray was heat sealed with the low-density polyethylene film lid. Packages were stored at either 10 or 25 ℃ for 10 d. Trays containing only peeled shallots were designated as controls. High storage temperature stimulated quality changes in the shallots. Although ethanol vapour accumulated in the active package headspace, the extent to which ethanol concentrations increased within the shallots was not significantly different from that in the control packages. Microbial proliferation in terms of yeast and mould counts could be delayed through a combination of 10 ℃ and ethanol vapour released from the low-density polyethylene sachet. The ethanol vapour accumulated in the packages did not have a significant effect on mass loss, firmness, and colour changes in the peeled shallots, or on the concentrations of oxygen and carbon dioxide in the packages.
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Claims 6
Claim · model-written summary
High storage temperature stimulated quality changes in peeled shallots.
- Taxon
- shallots
Allium cepa var. aggregatumt0 - Treatment
- High storage temperaturee1
- Outcome
- quality changese1
- Direction
- stimulatede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“freshly peeled shallots”
e1“High storage temperature stimulated quality changes in the shallots”
Claim · model-written summary
Ethanol vapour released from the sachet accumulated in the active package headspace.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- ethanol vapour-controlled release sachete2
- Outcome
- ethanol vapour accumulated in the active package headspacee3
- Direction
- accumulatede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“freshly peeled shallots”
e2“incorporating an ethanol vapour-controlled release sachet”
e3“Although ethanol vapour accumulated in the active package headspace”
Claim · model-written summary
Ethanol concentrations within the shallots were not significantly different from those in control packages.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- ethanol vapour-controlled release sachete2
- Outcome
- ethanol concentrationse4
- Direction
- not significantly differente4
- Comparator
- control packagese4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“freshly peeled shallots”
e2“incorporating an ethanol vapour-controlled release sachet”
e4“the extent to which ethanol concentrations increased within the shallots was not significantly different from that in the control packages”
Claim · model-written summary
Ethanol vapour from the LDPE sachet combined with 10 °C could delay yeast and mould proliferation in shallots.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- ethanol vapour released from the low-density polyethylene sachete5
- Interactor
- yeast and moulde5other
- Outcome
- Microbial proliferatione5
- Direction
- delayede5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“freshly peeled shallots”
e5“Microbial proliferation in terms of yeast and mould counts could be delayed through a combination of 10 ℃ and ethanol vapour released from the low-density polyethylene sachet”
Claim · model-written summary
Ethanol vapour accumulated in the packages had no significant effect on mass loss, firmness or colour change of peeled shallots.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- ethanol vapour accumulated in the packagese6
- Outcome
- mass loss, firmness, and colour changese6
- Direction
- did not have a significant effecte6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“freshly peeled shallots”
e6“The ethanol vapour accumulated in the packages did not have a significant effect on mass loss, firmness, and colour changes in the peeled shallots”
Claim · model-written summary
Ethanol vapour accumulated in the packages had no significant effect on oxygen and carbon dioxide concentrations in the packages.
- Taxon
- shallotsAllium cepa var. aggregatumt0
- Treatment
- ethanol vapour accumulated in the packagese6
- Outcome
- concentrations of oxygen and carbon dioxide in the packagese7
- Direction
- did not have a significant effecte6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“freshly peeled shallots”
e6“The ethanol vapour accumulated in the packages did not have a significant effect on mass loss, firmness, and colour changes in the peeled shallots”
e7“or on the concentrations of oxygen and carbon dioxide in the packages”
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