The effect of storage temperature and packaging material on the quantity, quality and microbial properties of modified atmosphere packaging of saffron flower
نویسندگان
1 Assistant professor, Department of Food Chemistry, Research Institute of Food Science & Technology
2 Assistant professor, Department of Agricultural Engineering Research, Khorasan Agriculture and Natural Resources Research Center
3 Graduated MSc. student, Department of Food Science & Technology, College of Agriculture, Islamic Azad University, Damghan Branch
4 Assistant professor, Department of Agricultural Engineering Research, Khorasan Agriculture and Natural Resources Research Center
doi
10.22101/JRIFST.2013.03.15.145چکیده
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 15˚c 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 0˚c kept the flowers better than 15˚c. There were no evidences for E. coli growth in the samples.
