Catalysis

Engineering

Biology

Materials science

Triticale

Botany

Chemical engineering

Food science

Postharvest

Food packaging

Organic chemistry

X-ray photoelectron spectroscopy

Agronomy

Horticulture

Ethylene

Chemistry

Active packaging

Ripening

Shelf life

Browning

Food Packaging and Shelf Life

Activated packaging boxes with triticale films containing KMnO4 were prepared. The effects of the incorporation of KMnO4 and the storage time on the properties (X-ray photoelectron spectroscopy- XPS, color, water vapor permeability and mechanical) of triticale films were studied. Cherry tomatoes were packed in open, control and activated boxes at different temperatures during 20 days. Changes in firmness, weight loss, total soluble solid and pH of the tomatoes were monitored. Tomatoes in active packaging boxes showed lower quality changes, lower weight loss and higher firmness during storage than those in control and open boxes. XPS and color of films confirm the oxidation of ethylene by KMnO4 and the reduction of Mn+7 to Mn+4 in activated triticale flour films. The results suggested that over 20 days of storage the activated film exhibited a continuing ethylene oxidation activity and consequently delayed the ripening process and changes in the quality of the tomatoes.

Active packaging from triticale flour films for prolonging storage life of cherry tomato