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Food Sci Technol Int. 2018 Mar;24(2):132-144. doi: 10.1177/1082013217735951. Epub 2017 Oct 11.

Delaying microbial proliferation in freshly peeled shallots by active packaging incorporating ethanol vapour-controlled release sachets and low storage temperature.

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1 Faculty of Agriculture, Ubon Ratchathani University, Ubon Ratchathani, Thailand.
2 Postharvest Technology Innovation Center, Commission on Higher Education, Bangkok, Thailand.
3 Plastic Technology Laboratory, National Metal and Materials Technology Centre (MTEC), Thailand Science Park, Pathum Thani, Thailand.
4 Food Engineering and Bioprocess Technology, School of Environment, Resources and Development, Asian Institute Technology, Thailand.
5 School of Advanced Technology and Engineering, College of Science, Massey University, Palmerston North, New Zealand.


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.


Active packaging; controlled release; ethanol vapour; shallot

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