naa a22 4500 510725570 CHVBK 20180411082934.0 cr unu---uuuuu 180411e20130301xx s 000 0 eng 10.1007/s11947-011-0759-4 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0759-4 Active Packaging of Cardboard to Extend the Shelf Life of Tomatoes [Elektronische Daten] [I. García-García, A. Taboada-Rodríguez, A. López-Gomez, F. Marín-Iniesta] In order to extend the shelf life of fresh tomatoes using biodegradable materials, an active microcorrugated cardboard tray package was tested for use with fresh Cherry tomatoes (Lycopersicon esculentum var. cerasiforme). Active packaging characteristics were achieved by coating the interior surface of the cardboard tray with polylactic acid (PLA; 3% w/v) and, after filling with tomatoes, the tray was wrapped with a low-density polyethylene (LDPE) film of 70 or 20μm thickness and hermetically heat sealed. Uncoated trays were used as control. The trays of tomatoes were stored at 20 ± 0.5°C and 55 ± 2% relative humidity, for 30days, and the ethylene concentration in the package atmosphere was measured periodically as an indicator of ripeness. The following fruit quality parameters were also studied: weight loss, surface colour, microbial count, firmness, soluble solids and pH. It was demonstrated that the capacity of PLA to adsorb ethylene and water vapour and the thickness of the LDPE film were decisive for controlling the ethylene concentration of the package atmosphere and for preventing condensation of water vapour on the fruit and film. The active packaging configuration and storage conditions used preserved fruit quality for a month, thus extending the useful life of the tomatoes and saving refrigeration costs. Springer Science+Business Media, LLC, 2011 Cardboard nationallicence Active packaging nationallicence Tomato shelf life nationallicence PLA nationallicence LDPE nationallicence García-García I. Food Technology, Nutrition and Bromatology Department, Faculty of Veterinary Medicine, University of Murcia, Campus Espinardo, s/n E-30100, Murcia, Spain aut Taboada-Rodríguez A. Food Technology, Nutrition and Bromatology Department, Faculty of Veterinary Medicine, University of Murcia, Campus Espinardo, s/n E-30100, Murcia, Spain aut López-Gomez A. Food Engineering and Agricultural Equipment Department, Technical University of Cartagena, Paseo Alfonso XIII, 48 E-30203, Cartagena, Spain aut Marín-Iniesta F. Food Technology, Nutrition and Bromatology Department, Faculty of Veterinary Medicine, University of Murcia, Campus Espinardo, s/n E-30100, Murcia, Spain aut Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 754-761 1935-5130 6:3<754 2013 6 11947 https://doi.org/10.1007/s11947-011-0759-4 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0759-4 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- García-García I. Food Technology, Nutrition and Bromatology Department, Faculty of Veterinary Medicine, University of Murcia, Campus Espinardo, s/n E-30100, Murcia, Spain aut NATIONALLICENCE 700 1- Taboada-Rodríguez A. Food Technology, Nutrition and Bromatology Department, Faculty of Veterinary Medicine, University of Murcia, Campus Espinardo, s/n E-30100, Murcia, Spain aut NATIONALLICENCE 700 1- López-Gomez A. Food Engineering and Agricultural Equipment Department, Technical University of Cartagena, Paseo Alfonso XIII, 48 E-30203, Cartagena, Spain aut NATIONALLICENCE 700 1- Marín-Iniesta F. Food Technology, Nutrition and Bromatology Department, Faculty of Veterinary Medicine, University of Murcia, Campus Espinardo, s/n E-30100, Murcia, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/3(2013-03-01), 754-761 1935-5130 6:3<754 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer