THE EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON THE QUANTITY, QUALITY AND MICROBIAL PROPERTIES OF MODIFIED ATMOSPHERE PACKAGING OF SAFFRON FLOWER

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SHOORMIJ M.; EYNAFSHAR S.; NIAZMAND R.; SHARAYEI P.

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Journal: Research and Innovation in Food Science and Technology Year:2012 | Volume:1 | Issue:4 Page(s): 283-292

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Information Journal Paper

Title

THE EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON THE QUANTITY, QUALITY AND MICROBIAL PROPERTIES OF MODIFIED ATMOSPHERE PACKAGING OF SAFFRON FLOWER

Author(s)

SHOORMIJ M. | EYNAFSHAR S. | NIAZMAND R. | SHARAYEI P. | Issue Writer Certificate

Keywords

GAS COMBINATIONQ2

MODIFIED ATMOSPHEREQ2

PACKAGINGQ2

SAFFRON FLOWERSQ3

STORAGE TEMPERATUREQ3

Abstract

Saffron is one of the most valuable crops on the Earth. The production rate of this plant is increasing in recent years. Saffron flower storing and processing is difficult. This study was performed to study physical, qualitative properties of SAFFRON FLOWERS and to create a new field to export the cut flowers. SAFFRON FLOWERS were packed at MODIFIED ATMOSPHERE PACKAGING in polymer pouches (Polyethylene- polyamide and low density Polyethylene) with a gas combined of CO2–50%, O2–5%, and N2–45%. Sample and Control were kept at two temperatures 0 and 15oc for 15 days. Every three days the concentrations of oxygen and carbon dioxide, the yield of product, physical properties of fresh stigma and chemical properties of dried stigma were measured. The existence of E. coli and enumeration of yeasts and moulds also were done. The results showed that low density polyethylene polymer pouches maintained the physical and quality properties of SAFFRON FLOWERS better than Polyethylene polyamide pouches. Storage at 0oc kept the flowers better than 15oc. There were no evidences for E. coli growth in the samples.

Cites

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References

EVALUATION OF PHYSIOCHEMICAL AND MICROBIAL CHANGES IN SAFFRON DURING ONE YEAR STORAGE

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APA: Copy

SHOORMIJ, M., EYNAFSHAR, S., NIAZMAND, R., & SHARAYEI, P.. (2012). THE EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON THE QUANTITY, QUALITY AND MICROBIAL PROPERTIES OF MODIFIED ATMOSPHERE PACKAGING OF SAFFRON FLOWER. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 1(4), 283-292. SID. https://sid.ir/paper/234038/en

Vancouver: Copy

SHOORMIJ M., EYNAFSHAR S., NIAZMAND R., SHARAYEI P.. THE EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON THE QUANTITY, QUALITY AND MICROBIAL PROPERTIES OF MODIFIED ATMOSPHERE PACKAGING OF SAFFRON FLOWER. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2012;1(4):283-292. Available from: https://sid.ir/paper/234038/en

IEEE: Copy

M. SHOORMIJ, S. EYNAFSHAR, R. NIAZMAND, and P. SHARAYEI, “THE EFFECT OF STORAGE TEMPERATURE AND PACKAGING MATERIAL ON THE QUANTITY, QUALITY AND MICROBIAL PROPERTIES OF MODIFIED ATMOSPHERE PACKAGING OF SAFFRON FLOWER,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 1, no. 4, pp. 283–292, 2012, [Online]. Available: https://sid.ir/paper/234038/en

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