Quality of olive oil reformulated MRE entrée packaged in oxygen-absorbing film

An iron-based oxygen absorber (ABSO₂RB^®) activated by moisture was incorporated into a retort laminate and used to package chicken pesto with noodles. The effect of packaging material (regular MRE and oxygen-absorbing pouches) and reformulation with olive oil on the quality and shelf life of the entrée were investigated. Physical properties (color, texture, moisture, water activity), chemical properties (pH, TBARS), and microbiological quality (Total aerobic, coliforms, Escherichia coli, Yeast and Molds, Anaerobic plate counts) were measured in triplicates in an accelerated shelf-life study for 6 months at 37.8 °C. Samples stored at 26.7 °C for 12 months served as calibrated controls. Consumer and trained panel tests were carried out using a 9-point hedonic scale. The ABSO₂RB^® pouches performed well in terms of seal integrity and strength and limited the formation of rancid fatty acids in olive oil throughout the shelf-life study. Soybean formulations in ABSO₂RB^® pouches had the lowest (p < 0.05) Thiobarbituric Acid Reactive Substances (TBARS) value. Consumer and trained panelists accepted the olive oil formulations, in both packages. Results from this study will help MRE developers to expand the number of items using healthier oils. If future considerations to replace MRE packaging are needed, the ABSO₂RB^® film will be a suitable alternative.     

Effect of irradiation, active and modified atmosphere packaging, container oxygen barrier and storage conditions on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

BACKGROUND: The present study investigated the effect of irradiation, active and modified atmosphere packaging, and storage conditions on quality retention of raw, whole, unpeeled almonds. Almond kernels were packaged in barrier and high‐barrier pouches, under N₂ or with an O₂ absorber and stored either under fluorescent lighting or in the dark at 20 °C for 12 months. Quality parameters monitored were peroxide value, hexanal content, colour, fatty acid composition and volatile compounds. Of the sensory attributes colour, texture, odour and taste were evaluated. RESULTS: Peroxide value and hexanal increased with dose of irradiation and storage time. Irradiation resulted in a decrease of polyunsaturated and monounsaturated fatty acids during storage with a parallel increase of saturated fatty acids. Volatile compounds were not affected by irradiation but increased with storage time indicating enhanced lipid oxidation. Colour parameters of samples remained unaffected immediately after irradiation. For samples packaged under a N₂, atmosphere L* and b* values decreased during storage with a parallel increase of value a* resulting to gradual product darkening especially in irradiated samples. CONCLUSION: Non‐irradiated almonds retained acceptable quality for ca. 12 months stored at 20 °C with the O₂ absorber irrespective of lighting conditions and packaging material oxygen barrier. The respective shelf life for samples irradiated at 1.0 kGy was 12 months packaged in PET‐SiOx//LDPE irrespective of lighting conditions and 12 months for samples irradiated at 3 kGy packaged in PET‐SiOx//LDPE stored in the dark. Copyright © 2010 Society of Chemical Industry     

Effects of chitosan coating containing lysozyme or natamycin on shelf‐life,microbial quality,and sensory properties of Halloumi cheese brined in normal and reduced salt solutions

The effects of chitosan (C) coating with or without lysozyme (L) or natamycin (N) on shelf‐life, microbial quality, and sensory properties of Halloumi cheese held at 3 °C or 25 °C in 5%, 10% or 15% (w/v) NaCl were examined. Coatings increased cheese shelf‐life by ≥ 5 days than the control when brined in 5% and 10% NaCl at 3 °C but did not affect the shelf‐life of cheese in 15% NaCl. Nonetheless, coatings reduced psychrotrophs, anaerobes, lactic acid bacteria, and yeasts and molds by 1.8 to 2.2 log in 15% brined cheese. Reductions of microbial species contaminating Halloumi cheese at 10% and 15% brine were not significantly different with CL and CN coatings throughout storage at 3 °C. Coatings did not adversely affect sensory properties of cheese. Therefore, brine concentration could be reduced to 10% for CL and CN‐coated cheeses.

Practical applications

Results support the possibility of reducing the high salt concentration in brine solution of Halloumi cheese by using a chitosan coating containing lysozyme or natamyc in which provided similar shelf‐life and microbial stability. The coatings did not adversely affect the sensory properties of cheese and can be applied by a simple step during processing which facilitates their use in the food industry.     

Effect of Packaging and Basil Essential Oil on the Quality Characteristics of Whey Cheese “Anthotyros”

In this study, we compared the effect of basil essential oil (EO) and various packaging conditions on “Anthotyros,” a Greek whey cheese. This cheese was stored at 4 °C under aerobic (A), vacuum (V), and modified atmosphere (M, 40%/60%; CO₂/N₂,) conditions, without or with (AB, VB, and VM) basil EO added to the cheese samples to a final concentration of 0.4% (v/w). The quality characteristics and the shelf life of both untreated and basil EO-treated cheese were assessed using microbiological, physicochemical, and sensory parameters. Microbiological results revealed that either modified atmosphere/vacuum packaging (MAP/VP) singly or in combination with basil EO delayed microbial growth as compared to the control (A) samples. The sensory and microbiological data showed that the combined use of MAP and VP with added basil EO extended the shelf life of fresh Anthotyros (4 °C) by approximately 10–12 days (treatment MB) and 6 days (treatment VB) as compared to aerobic packaging (A). Under these treatments, whey cheese samples maintained good sensory characteristics. This study has shown that the combined use of either VP or MAP, and basil EO, can extend the shelf life of whey cheese and maintain the freshness and the sensorial characteristics of the product.     

Effect of oxygen absorber, nitrogen flushing, packaging material oxygen transmission rate and storage conditions on quality retention of raw whole unpeeled almond kernels (Prunus dulcis)

The present study investigated the effect of active packaging, nitrogen flushing, container oxygen barrier and storage conditions on quality retention of raw whole unpeeled almonds. Almond kernels were packaged in: a) polyethylene terephthalate//low-density polyethylene (PET//LDPE), and b) low-density polyethylene/ethylene vinyl alcohol/low-density polyethylene (LDPE/EVOH/LDPE) pouches under N_2, with or without an oxygen absorber, heat-sealed and stored for a period of 12 months. Quality parameters monitored were: peroxide value (PV), hexanal content, color, fatty acid composition and volatile compounds. PV ranged between 0.17 for fresh almonds and 9.22 meq O₂/kg oil for almonds packaged in PET//LDPE pouches under N₂ exposed to light at 20 °C after 12 months of storage. Respective values for hexanal were <28.5 μg/kg and 4.88 mg/kg. Polyunsaturated fatty acids (PUFA) and saturated fatty acids (SFA) increased with a parallel decrease of monounsaturated fatty acids (MFA) after 12 months of storage in all treatments. Likewise, volatile compounds such as aldehydes, ketones, alcohols, alkanes and aromatic hydrocarbons increased indicating enhanced lipid oxidation. Color was the parameter least affected. Use of the oxygen absorber provided a shelf life of at least 12 months for all samples irrespective of container oxygen barrier, lighting conditions and storage temperature.     

Antioxidant properties and shelf‐life extension of fresh‐cut tomatoes stored at different temperatures

BACKGROUND: The feasibility of using modified atmosphere packaging (5 kPa O₂ + 5 kPa CO₂) to maintain the antioxidant properties of fresh‐cut tomatoes during shelf‐life was assessed through storage at different temperatures (5, 10, 15 and 20 °C). Health‐related compounds, antioxidant capacity, microbiological counts, physicochemical parameters and in‐package atmosphere of tomato slices were determined. RESULTS: Initial lycopene, vitamin C and phenolic contents and physicochemical parameters of tomato slices were well maintained for 14 days at 5 °C. Lycopene and total phenolic contents were enhanced over time in tomato slices stored at 15 and 20 °C. However, this increase in antioxidant compounds of fresh‐cut tomatoes during storage may be associated with excessive amounts of CO₂ (R² = 0.5679–0.7328) in the packages due to microbial growth. Although keeping tomato slices at temperatures above 10 °C increased their antioxidant content, the shelf‐life of the product was reduced by up 4 days. CONCLUSIONS: A storage temperature of 5 °C is appropriate for maintaining the microbiological shelf‐life of fresh‐cut tomatoes for up to 14 days and also allows the antioxidant properties of tomato slices to be retained over this period, thus reducing wounding stress and deteriorative changes. Copyright © 2008 Society of Chemical Industry     

Evaluation of PLA nanocomposite films on physicochemical and microbiological properties of refrigerated cottage cheese

A novel antimicrobial packaging system was prepared by incorporating TiO₂ or Ag nanoparticles into poly(lactic acid) (PLA) matrix. The effect of PLA, PLA/TiO₂, and PLA/TiO₂ + Ag film on the physicochemical and microbiological properties of Yunnan cottage cheese stored at 5 ± 1 °C for 25 days was investigated. The low density polyethylene (LDPE) film was used as the control. The weight loss, pH value, lactic acid bacteria count (LAB), texture, sensory quality, and antimicrobial activity were determined. Cheeses packed by PLA/TiO₂ and PLA/TiO₂+Ag film provided better retention in pH value, LAB, sensory quality, and antimicrobial activity compared with those packed by PLA and LDPE film. Migration of Ti and Ag nanoparticles was lower than the limit of 10 mg/kg as defined by EFSA for food contact materials. The results indicated that the incorporation of TiO₂ or Ag nanoparticles into PLA matrix could maintain cheese quality and prolong its shelf life to 25 days.

Practical applications

Yunnan cottage cheese is one of the most popular cheeses in China. However, the shelf life of unpacked Yunnan cottage cheese is only 5–7 days under refrigerated condition. PLA film incorporated with antimicrobial TiO₂ or Ag nanoparticles has great potential to prolong cheese shelf life. The novel packaging material may be an effective alternative for cheese preservation.     

Effects of Oxygen and Water Vapor Transmission Rates of Polymeric Pouches on Oxidative Changes of Microwave-Sterilized Mashed Potato

Polymer-based packaging with low oxygen (OTR) and water vapor transmission rates (WVTR) can be used to limit oxidative chemical changes in packaged foods, especially for the 3- to 5-year shelf life required for military rations and long-duration space foods. Microwave-assisted thermal sterilization (MATS) produces higher quality food with a potentially longer shelf life as a result of volumetric heating and the associated shorter process time. This study investigated the effects of the package-MATS process interactions and the resultant package barrier properties on food quality, using a mashed potato model food following MATS process of F₀?=?9 min for 12 weeks at 50 °C. Two poly ethylene terephthalate (PET)-based (MFA, MFC) and one ethylene vinyl alcohol (EVOH)-based (MFB) retort pouches were tested, with OTRs of 0.20, 2.11, and 0.07 cc/m²·day and WVTRs of 2.64, 1.78, and 0.29 g/m²·day for MFA, MFB, and MFC, respectively; a foil double-sealed MFA pouch served as a control (MF0).Barrier properties did not influence oxygen content in polymer pouches during storage (p?>?0.05). From the third week to the fifth week of storage, significant differences (p?<?0.05) were observed in total color difference (ΔE) and oxidation indicators (TBARS, hexanal, and nonanal). The mashed potato treated in higher barrier property pouches exhibited less color change and oxidation than those in lower barrier property pouches. The performance of the MFC pouch was similar overall to that of the metal pouch. These findings suggested that high-barrier packages are suitable for MATS or other commercially sterile foods, particularly for long shelf-life purpose.     

Shelf Life of Sunflower Kernels

One raw and two oil roasted samples of sunflower kernels packaged in paper bags and in two types of low oxygen atmosphere pouches were stored at 5, 21 and 38°C. Quality of the stored samples was monitored by an expert sensory panel, peroxide, hexanal, free fatty acids and moisture determinations. Liking ratings, obtained with 99 consumers after 24 wk storage, were used to select end points for expert sensory ratings. The shelf life for roasted sunflower kernels was greater than 12 month when stored in nitrogen flushed pouches and as low as 8 wks when exposed to air at 38°C. Hexanal was a better index for shelf life of roasted sunflower kernels than was peroxide. The shelf life of raw sunflower kernels was > 12 month in packages providing some moisture but no oxygen protection.     

Shelf life extension of ground meat stored at 4 °C using chitosan and an oxygen absorber

The combined effect of chitosan (1%) and an oxygen absorber on shelf life extension of fresh ground meat stored at 4 °C was investigated. Parameters monitored over a 10‐day storage period were Total Viable Count (TVC), Pseudomonas spp., Brochothrix thermosphacta, lactic acid bacteria, Enterobacteriaceae, pH, thiobarbituric acid (TBA), colour, odour and taste. Microbial populations were reduced by 0.4–2.0 log CFU g^?1 for a given sampling day using either chitosan or the oxygen absorber, with the more pronounced effect being achieved by the combination of two. Thiobarbituric acid values for all samples increased during storage with the exception of samples treated with both chitosan and the oxygen absorber in which Thiobarbituric acid values decreased. Changes in pH values with time/different treatments were statistically insignificant. Colour parameters were affected by most treatments. On the basis of microbiological and sensory evaluation, a shelf life extension of 5–6 days was obtained for samples treated with the chitosan and the oxygen absorber combination.     

Effect of storage temperature and packaging on quality and shelf‐life of high pressure processed black tiger shrimp (Penaeus monodon)

The effect of high pressure processing (361 MPa/12 min/46 °C) on the quality and shelf‐life of black tiger shrimp was investigated. Changes in physical, biochemical, microbiological, and sensory attributes of samples packed in low density polyethylene (LDPE), ethylene vinyl alcohol (EVOH), and multilayer metalized polyester (MMP) pouches were examined during storage at 4, 15, and 25 °C for 30 days. The estimated shelf‐life of pressure treated samples based on sensory, chemical, and microbiological data was found to be 30 days for EVOH and MMP samples and 18 days for LDPE samples at 4 °C. The control and high pressure samples at 15 °C reach the unacceptable limit by 3rd and 9th day of storage, respectively. However, the samples at 25 °C showed shelf‐life of less than 3 days. Among the packages employed in the study, EVOH film was adjudged to be best in maintaining the quality of shrimp.

Practical applications

In global seafood market, shrimp is a commercially traded important commodity. The conducted study detailed about the quality changes occurred due to microbial activity and biochemical reactions in high pressure processed black tiger shrimp under different storage and packaging conditions and their impact on the shelf‐life. The provided data will be useful in the selection of appropriate conditions to preserve the valuable catch, establish high quality and safety requirements to enhance the marketing potential of shrimp.     

Cutting Shape and Storage Temperature Affect Overall Quality of Fresh-cut Papaya cv. 'Maradol'

: The effect of cutting shape (cubes or slices) and storage temperature (5 °C, 10 °C, and 20 °C) on overall quality of fresh‐cut papaya were investigated. CO₂ production, color, firmness, total soluble solids (TSS), weight loss, overall quality, ascorbic acid, β‐carotene, and antioxidant capacity were evaluated as a function of shelf life. CO₂ production was high on day 0 for cubes and slices with an average of 150 and 100 mL/ kg/h, respectively. Storage temperature did not affect color changes; however, lower temperatures prevented loss of firmness. Fresh‐cut papaya stored at 20 °C showed the lowest TSS value and the highest weight losses. Shelf life based on visual quality ended before significant losses of total ascorbic acid, b‐carotene, and antioxidant capacity occurred. In general, quality parameters were not affected by shape. However, slices stored at 10 °C and 5 °C had a shelf life of 1 d and 2 d longer than cubes, respectively.     

Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract

In the present study the combined effect of an O₂ absorber and a citrus extract (0.1 and 0.2 ml/100 g), on shelf life extension of fresh ground chicken stored at 4 °C was investigated. Microbiological changes [Total viable count (TVC), Pseudomonads, Lactic acid bacteria (LAB), Enterobacteriaceae, and Clostridium spp.)], physicochemical changes (pH, total volatile nitrogen (TVB-N), and colour) and sensory changes (colour, odour and taste) were monitored as a function of treatment and storage time (14 days). Aerobically packaged ground chicken meat stored at 4 °C was taken as the control sample. On day 6 of storage TVC was reduced by 0.5, 1.0 and 1.5 log cfu/g by the citrus extract (0.2 ml/100 g), the O₂ absorber and the combination of the O₂ absorber plus citrus extract (0.2 ml/100 g), respectively (p < 0.05). Initial pH (6.38) showed an increase (6.73) or decrease (5.83) depending on specific treatment. TVB-N ranged between 42.5 and 57.5 mg/kg at the time of sensory rejection. Colour parameters remained unaffected in samples containing the O₂ absorber and/or citrus extract. A 4–5 days product shelf life extension using the combination of O₂ absorber and citrus extract (0.1 ml/100 g) as compared to control samples was achieved.     

Effect of electron beam irradiation on the shelf life of mozzarella cheese

The effectiveness of electron beam irradiation on the shelf life of mozzarella cheese was evaluated using five different irradiation doses and a control cheese. Shelf life tests were run at 10 °C by determining the cell load of spoilage micro‐organisms monitored on the consecutive days during storage. By fitting the experimental data through a modified version of the Gompertz equation, the shelf life of samples irradiated to the different doses was calculated. Results show significant increases in the shelf life of the investigated cheese. There were slight differences in the functional properties such as stretching, oiling off, melting between irradiated and unirradiated cheeses at 260 °C in oven. Our results indicated that the electron irradiation at the dose of 2.0 kGy may inhibit the growth of spoilage micro‐organisms such as coliforms and Pseudomonas sp. without affecting the sensorial characteristics of the product.     

Hot water,UV‐C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh‐cut pomegranate arils

BACKGROUND: In recent years there has been increasing consumer pressure to avoid the use of agrochemicals such as chlorine on fresh plant products for extending their shelf life. The combined use of eco‐sustainable techniques may be an alternative. The effect of hot water (HW), ultraviolet‐C (UV‐C) light and high oxygen packaging (HO) on the overall quality of fresh‐cut pomegranate arils stored under modified atmosphere packaging (MAP) for up to 14 days at 5 °C was studied. RESULTS: Arils extracted manually, washed with chlorine (100 µL L^?1 NaClO, pH 6.5, 5 °C water), rinsed and drained were exposed to single or combined (double and triple) hurdle techniques. The HW treatment consisted of a 30 s immersion in water at 55 °C followed by air surface drying. A 4.54 kJ m^?2 dose was used for the UV‐C treatment before packaging. Active MAP with initial 90 kPa O₂ was used in the HO treatment. The respiration rate remained relatively constant throughout shelf life, with no differences among treatments. CO₂ accumulation was higher within HO packages. HW induced a slight reduction in total soluble solids, while no changes in titratable acidity were found. HO‐treated arils had the highest phenolic content, while the lowest was found in HW‐treated arils. The lowest antioxidant activity was found in HW + UV‐C + HO and the highest in UV‐C + HO and HO treatments. HW alone or in combination with UV‐C and HO inhibited mesophile, mould and yeast growth, while UV‐C + HO was most effective for controlling yeast and mould growth. CONCLUSION: UV‐C and HO either alone or in combination are promising techniques to preserve the quality of pomegranate arils for up to 14 days at 5 °C. © 2012 Society of Chemical Industry     

Extending the shelf life of fresh ewe’s cheese by modified atmosphere packaging

This study evaluated the effect of modified atmosphere packaging (MAP) in extending the shelf life of a fresh ewe’s cheese stored at 4 °C for 21 days. Three batches were prepared with 20, 30 or 50% CO₂ with N₂ as filler gas. MAP controlled well the microbial growth, and the best result was obtained with 50% CO₂. Pathogens were not detected in any sample. Softening of cheese was best reduced by 30% or 50% CO₂. The sensory characteristics of the cheeses markedly decreased during storage. Only the sample stored with 50% CO₂ obtained an overall score above the acceptability at 14 days.     

Influence of hot‐air treatment,superatmospheric O2 and elevated CO2 on bioactive compounds and storage properties of fresh‐cut pomegranate arils

The impact of heat treatment using hot air (HT 45 °C and 55 °C for 1 h) and two active modified atmosphere packaging (MAP) conditions of high oxygen atmosphere (HOA: 80 kPa O₂, 20 kPa N₂) and high CO₂ atmosphere (HCA: 20 kPa CO₂, 80 kPa N₂), individually or combined, on the antioxidant capacity, polyphenols, vitamin C content, total anthocyanins, polyphenoloxydase (PPO) activity and shelf life of fresh‐cut (FC) pomegranate arils stored for 14 days at 4 °C was studied. The results indicate that HT 45 °C along with HOA inhibited PPO activity and prevented loss of antioxidant capacity, vitamin C and phenolic compounds in arils, in comparison with control and HT 55 °C. All treatments reduced the accumulation of anthocyanins, but HCA‐treated arils lost more anthocyanins besides having worse a* colour parameter values. No significant differences in titrable acidity (TA) and total soluble solids (TSS) were observed between treatments. The combination of HOA and HT 45 °C enhanced the benefits of applying each treatment separately and could be useful to improve and extend postharvest life of pomegranate FC arils.     

Effect of controlled atmospheres and shelf life period on concentrations of volatile substances released by ‘Pink Lady®’ apples and on consumer acceptance

BACKGROUND: ‘Pink Lady^®’ (Malus × domestica Borkh.) apples were harvested at commercial maturity and stored at 1 °C under either air or controlled atmosphere (CA) conditions (2.5 kPa O₂: 3 kPa CO₂ and 1 kPa O₂: 2 kPa CO₂) for 15 or 28 weeks. Standard quality parameters, consumer acceptance and volatile compound emission were evaluated after cold storage plus shelf life period at 20 °C. RESULTS: A shelf life period of 17 days after long‐term storage in controlled atmosphere allowed the regeneration of the characteristic esters associated to the aroma of this variety. Sixty‐five per cent of consumers preferred apples with higher emissions of aroma‐active volatile compounds, despite the fact that these apples displayed lower values for standard quality attributes. The most accepted samples corresponded to fruit stored in air for 15 weeks regardless of post‐storage period, in air for 28 weeks plus 1 day at 20 °C, and in 2.5 kPa O₂: 3 kPa CO₂ for 15 weeks plus 7 days at 20 °C. CONCLUSIONS: Concentrations of specific aroma volatile compounds are suggested to be more important than total aroma emission for consumer acceptance of ‘Pink Lady^®’ apples. Copyright © 2009 Society of Chemical Industry     

Shelf Life Determination of Sliced Portuguese Traditional Blood Sausage—Morcela de Arroz de Monchique through Microbiological Challenge and Consumer Test

Morcela de Arroz (MA) is a ready‐to‐eat blood and rice cooked sausage produced with pork, blood, rice, and seasonings, stuffed in natural casing and cooked above 90 °C/30 min. It is commercialized whole, not packed, with a restricted shelf life (1 wk/0 to 5 °C). The objective of this work was to establish sliced MA shelf life considering both the behavior of L. monocytogenes through a microbiological challenge test (MCT) and the consumer acceptability of MA stored: vacuum packed (VP), modified atmosphere packed (MAP: 80% CO₂/20% N₂), and aerobic packed (AP). The MCT was conducted inoculating ±3 log CFU/g of L. monocytogenes cell suspension on the MA slices. Packaged samples were stored at 3 ± 1 °C and 7 ± 1 °C until 20 d. At 3 ± 1 °C, L. monocytogenes behavior was not affected by packaging or storage time. At 7 ± 1 °C, the pathogen increased nearly 1 log CFU/g in the first 4 d. L. monocytogenes populations in AP were higher (P < 0.05) than in MAP. The pathogen may grow to hazardous levels in the 1st days if a temperature abuse occurs. Considering the acceptability by the consumers, the shelf life of MA stored at 3 ± 1 °C was 4.4 d for AP, 8.1 d for VP, and 10.4 d for MAP. The sensory shelf life established based on sensory spoilage is shorter than the shelf life to maintain the population of L. monocytogenes in safe levels.     

Changes in the quality of jaboticaba fruit (Myriciaria jaboticaba (Vell) Berg. cv. Sabará) stored under different oxygen concentrations

BACKGROUND: Jaboticaba (Myriciaria jaboticaba (Vell) Berg.) is a highly perishable Brazilian berry with a shelf life of only 2 days under ambient conditions. Low temperatures and controlled atmosphere (CA) have been used to extend the shelf life of perishable fruit. Thus the aim of this study was to determine the effect of CA with varying concentrations of oxygen (1, 5, 10, 15 and 21kPa) during cold storage (12.5 °C) of ‘Sabará’ jaboticaba fruit. RESULTS: Atmospheres with lower oxygen concentrations (1 and 5 kPa O₂) significantly reduced jaboticaba respiration rate. Fruit stored under these conditions had higher L* values, and titratable acidity (TA), and lower ratios of soluble solids content (SSC)/TA. However, at the lowest concentration of oxygen (1 kPa O₂), firmness decreased markedly compared to fruits stored at higher O₂ levels (P < 0.05). After only 2 days of storage at ambient temperature jaboticaba received a score of 1.6 (dislike strongly ? 1) compared to fruit stored under CA, which scored 7.4 (like moderately ? 7). After 9 days of storage, fruit from all treatments remained above the limit of acceptability (score 5) and were rated as 6.2. With respect to appearance, statistical differences between treatments were not observed. The total anthocyanin content was not affected by oxygen concentration but decreased 40.4% during CA storage. CONCLUSION: 'Sabará' jaboticaba fruit can be satisfactorily stored under atmospheres containing 5‐21 kPa O₂ at 12.5 °C for up to 6 days. Copyright © 2011 Society of Chemical Industry