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Main Title: Condensation regulation of packaged strawberries under fluctuating storage temperature
Author(s): Bovi, Graziele G.
Caleb, Oluwafemi J.
Rauh, Cornelia
Mahajan, Pramod V.
Type: Article
Abstract: Disruption in cold chain during distribution and retail could have a significant impact on in‐package condensation of optimally designed packaged fresh produce. The aim of this work was to regulate in‐package condensation and evaluate the performance of different packaging design systems for strawberries under fluctuating temperatures (between 10°C and 20°C) for 5 days. The design included the use of condensation control strategies, namely, enhanced permeable films (NatureFlex and Xtend) and FruitPad of different fructose content (0%, 20%, 30%, 35%, and 40%). Package performance was evaluated in terms of headspace gas composition, mass loss, condensation, physico‐chemical changes, and visual and ortho‐nasal quality evaluation. Percentage mass loss of packaged strawberries ranged from 0.6% to 4% and was 33% for unpackaged. Results also showed that compared with the control sample, both strategies (enhanced permeable films and FruitPads) were effective in reducing condensation. In addition, transpirational water loss, results of the water absorbed by the FruitPads and transferred through the films were used to understand the packaging design needs under fluctuating temperature.
Subject(s): packaging
moisture regulation
Issue Date: 25-Jul-2019
Date Available: 25-Feb-2020
Is Part Of: 10.14279/depositonce-9056
Language Code: en
DDC Class: 660 Chemische Verfahrenstechnik
Journal Title: Packaging Technology and Science
Publisher: Wiley
Volume: 32
Issue: 11
Publisher DOI: 10.1002/pts.2470
Page Start: 545
Page End: 554
EISSN: 1099-1522
ISSN: 0894-3214
Notes: This is the peer reviewed version of the following article: Bovi, G. G., Caleb, O. J., Rauh, C., & Mahajan, P. V. (2019). Condensation regulation of packaged strawberries under fluctuating storage temperature. Packaging Technology and Science, 32(11), 545–554. which has been published in final form at This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions.
TU Affiliation(s): Fak. 3 Prozesswissenschaften » Inst. Lebensmitteltechnologie und Lebensmittelchemie » FG Lebensmittelbiotechnologie und -prozesstechnik
Appears in Collections:Technische Universität Berlin » Publications

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