| Simple modified atmosphere packaging (MAP) fails to protect fresh produce from decay like in the case of apple slices. The incorporation of natural organic volatile compounds in MAP has proved to be effective in the overall produce quality. The use of natural preservatives in MAP can minimize color change, browning, and texture change while retarding senescence and enhancing aroma biosynthesis.; Sliced apples were placed in MAP with less than 20{dollar}sp{lcub}-6{rcub}{dollar} mol{dollar}rmcdot Lsp{lcub}-1{rcub}{dollar} hexanal vapor in the headspace. Consumption of hexanal vapor by apple tissue was determined by a continuous flow method, the sorption and permeability of hexanal into Exxon Exact{dollar}rmsp{lcub}TM{rcub}{dollar} 4151 film were determined by electrobalance and permeation. Effect of hexanal vapor in minimizing texture change, color change, and browning was evaluated at selected hexanal concentrations.; The hexanal consumption rate (C) was found to be dependent on concentration of hexanal (H) in the headspace according to following equation: C = 0.2216H + 0.0378. Permeability of hexanal to Exxon Exact{dollar}rmsp{lcub}TM{rcub}{dollar} 4151 film was found to be 4.2 x 10{dollar}rmsp{lcub}-14{rcub} Kgcdot mcdot msp{lcub}2 -1{rcub}cdot secsp{lcub}-1{rcub}cdot Pasp{lcub}-1{rcub}{dollar}. Results show minimized browning texture loss and increased production of aroma compounds. |
