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Rohani, M., Sedaghat, N. (2019). The Effect of Active Modified Atmosphere Packaging and Coating of Lactate Calcium on the Quality of Vegetable Salad. Electronic and Cyber Defense, 9(36), 38-51.
Maedeh Rohani; Naser Sedaghat. "The Effect of Active Modified Atmosphere Packaging and Coating of Lactate Calcium on the Quality of Vegetable Salad". Electronic and Cyber Defense, 9, 36, 2019, 38-51.
Rohani, M., Sedaghat, N. (2019). 'The Effect of Active Modified Atmosphere Packaging and Coating of Lactate Calcium on the Quality of Vegetable Salad', Electronic and Cyber Defense, 9(36), pp. 38-51.
Rohani, M., Sedaghat, N. The Effect of Active Modified Atmosphere Packaging and Coating of Lactate Calcium on the Quality of Vegetable Salad. Electronic and Cyber Defense, 2019; 9(36): 38-51.

The Effect of Active Modified Atmosphere Packaging and Coating of Lactate Calcium on the Quality of Vegetable Salad

علوم و فنون بسته‌بندی
Article 4, Volume 9, Issue 36, April 2018, Pages 38-51    PDF (2.88 M)
Document Type: Overview
Authors
Maedeh Rohani1; Naser Sedaghat* 2
1M.Sc. of Food Science and Technology, Ferdowsi University of Mashhad
2Ph.D, Professsor of Food Science and Technology, Ferdowsi University of Mashhad
Receive Date: 21 April 2018,  Revise Date: 20 May 2018,  Accept Date: 20 February 2019 
Abstract
Today the acceptance of vegetable meals in the diet and the demand for fresh and least processed vegetables are of particular importance in preserving the nutritional values ​​of these products as long as they are consumed and increasing the shelf-life for availability; The appearance of  undesirable properties such as browning, bad taste, tissue decomposition, duplication of microorganisms and consequently, reducing the shelf-life during processing (peeling, washing, cutting, etc.) due to a significant increase in respiration, enzymatic activity, transpiration and also increasing the waste of this product, shows the need for the industry to provide suitable and efficient of packaging for these products. Recognition and appropriate selection of new packaging technologies, the growth of sustainable economic systems and increased consumer acceptance, are essential for the commercialization of an efficient packaging system. Using the modified atmosphere packaging method, with the oral coating of calcium lactate, by reducing the respiration rate, delaying softening and reducing microbialcorruption, is a major factor in maintaining quality and increasing the shelf-life of vegetable salad. This powerful technology can be helpful so that we can see a significant improvement in the vegetable salad packaging industry, which is the goal of many relevant companies. In this paper, the effects of these two techniques on the quality of vegetable used in the season’s salad are discussed.
Keywords
Modified Atmospheric Packaging; Vegetable Salad; Calcium Lactate
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