Pakatun kasvihuonekurkun säilyvyyden parantaminen estämällä eteenin haittavaikutukset

Heli Nykänen

Research output: ThesisMaster's thesisTheses

Abstract

Greenhouse cucumber (Cucumis sativus) is one of the most important vegetables in Finland with annual consumption of about 30 million kilogrammes. The cucumber itself generates ethylene at a low level, but excessive ethylene concentrations (>0.5 ppm) in ambient air causes quality losses, like yellowing and softening. The problem is that cucumbers often share the same airspace with ethylene generating fruits and vegetables during transport, storage and sale. The literature review deals with ethylene synthesis and its effects in vegetables. Also, ethylene measurements and detection, as well as ethylene exhaustion, and inhibition are discussed. The aim of the experimental study was to find the best available packaging material for greenhouse cucumbers. From 13 different packaging alternatives, studied in a preliminary test, the most promising were selected for storage experiments. Cucumbers were cultivated in greenhouses in SouthWest Finland. Packed cucumbers were stored at 12 ºC and in airflow with 1 ppm ethylene for 14 or 7 days for the first and second trial, respectively. Analyses were performed once a week. They consisted of O2and CO2concentrations of packages and sensory quality of whole and sliced cucumbers. Cucumbers were also photographed. Results showed that cucumbers packed in low oxygen transmission film deteriorated fast, whereas too many holes in a package resulted in high weight losses. Cucumbers packed in shrinkwrapped PEpackages with micro holes had lighter green colour than other cucumbers after 13 days. Cucumbers packed in biodegradable film had nearly 25 % weight loss after 27 days compared to other packages causing weight loss of 3 %. After 13 and 21 days’ storage time the freshness of taste was better if the PPpouch with an ethylene scavenger was used. The currentlyused shrinkwrapped PEpackage with micro holes proved to be a good choice for cucumbers if there is no risk of ethylene in food chain. If ethylene is present, it is better to use a PPpouch with micro holes. In that case, additional benefit of improved freshness of taste can be achieved by using ethylene scavengers.
Original languageFinnish
QualificationMaster Degree
Awarding Institution
  • University of Helsinki
Place of PublicationHelsinki
Publisher
Publication statusPublished - 2009
MoE publication typeG2 Master's thesis, polytechnic Master's thesis

Keywords

  • kurkku
  • eteeni
  • pakkaaminen
  • säilytys
  • cucumber
  • ethylene
  • packaging
  • storage

Cite this

Nykänen, Heli. / Pakatun kasvihuonekurkun säilyvyyden parantaminen estämällä eteenin haittavaikutukset. Helsinki : University of Helsinki, 2009. 128 p.
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title = "Pakatun kasvihuonekurkun s{\"a}ilyvyyden parantaminen est{\"a}m{\"a}ll{\"a} eteenin haittavaikutukset",
abstract = "Greenhouse cucumber (Cucumis sativus) is one of the most important vegetables in Finland with annual consumption of about 30 million kilogrammes. The cucumber itself generates ethylene at a low level, but excessive ethylene concentrations (>0.5 ppm) in ambient air causes quality losses, like yellowing and softening. The problem is that cucumbers often share the same airspace with ethylene generating fruits and vegetables during transport, storage and sale. The literature review deals with ethylene synthesis and its effects in vegetables. Also, ethylene measurements and detection, as well as ethylene exhaustion, and inhibition are discussed. The aim of the experimental study was to find the best available packaging material for greenhouse cucumbers. From 13 different packaging alternatives, studied in a preliminary test, the most promising were selected for storage experiments. Cucumbers were cultivated in greenhouses in SouthWest Finland. Packed cucumbers were stored at 12 ºC and in airflow with 1 ppm ethylene for 14 or 7 days for the first and second trial, respectively. Analyses were performed once a week. They consisted of O2and CO2concentrations of packages and sensory quality of whole and sliced cucumbers. Cucumbers were also photographed. Results showed that cucumbers packed in low oxygen transmission film deteriorated fast, whereas too many holes in a package resulted in high weight losses. Cucumbers packed in shrinkwrapped PEpackages with micro holes had lighter green colour than other cucumbers after 13 days. Cucumbers packed in biodegradable film had nearly 25 {\%} weight loss after 27 days compared to other packages causing weight loss of 3 {\%}. After 13 and 21 days’ storage time the freshness of taste was better if the PPpouch with an ethylene scavenger was used. The currentlyused shrinkwrapped PEpackage with micro holes proved to be a good choice for cucumbers if there is no risk of ethylene in food chain. If ethylene is present, it is better to use a PPpouch with micro holes. In that case, additional benefit of improved freshness of taste can be achieved by using ethylene scavengers.",
keywords = "kurkku, eteeni, pakkaaminen, s{\"a}ilytys, cucumber, ethylene, packaging, storage",
author = "Heli Nyk{\"a}nen",
note = "HUO: NT Food solutions CA2: TK511 OH: Pro gradu EKT-sarja 1453 PGN: 128 s.",
year = "2009",
language = "Finnish",
series = "EKT-sarja 1453",
publisher = "University of Helsinki",
address = "Finland",
school = "University of Helsinki",

}

Nykänen, H 2009, 'Pakatun kasvihuonekurkun säilyvyyden parantaminen estämällä eteenin haittavaikutukset', Master Degree, University of Helsinki, Helsinki.

Pakatun kasvihuonekurkun säilyvyyden parantaminen estämällä eteenin haittavaikutukset. / Nykänen, Heli.

Helsinki : University of Helsinki, 2009. 128 p.

Research output: ThesisMaster's thesisTheses

TY - THES

T1 - Pakatun kasvihuonekurkun säilyvyyden parantaminen estämällä eteenin haittavaikutukset

AU - Nykänen, Heli

N1 - HUO: NT Food solutions CA2: TK511 OH: Pro gradu EKT-sarja 1453 PGN: 128 s.

PY - 2009

Y1 - 2009

N2 - Greenhouse cucumber (Cucumis sativus) is one of the most important vegetables in Finland with annual consumption of about 30 million kilogrammes. The cucumber itself generates ethylene at a low level, but excessive ethylene concentrations (>0.5 ppm) in ambient air causes quality losses, like yellowing and softening. The problem is that cucumbers often share the same airspace with ethylene generating fruits and vegetables during transport, storage and sale. The literature review deals with ethylene synthesis and its effects in vegetables. Also, ethylene measurements and detection, as well as ethylene exhaustion, and inhibition are discussed. The aim of the experimental study was to find the best available packaging material for greenhouse cucumbers. From 13 different packaging alternatives, studied in a preliminary test, the most promising were selected for storage experiments. Cucumbers were cultivated in greenhouses in SouthWest Finland. Packed cucumbers were stored at 12 ºC and in airflow with 1 ppm ethylene for 14 or 7 days for the first and second trial, respectively. Analyses were performed once a week. They consisted of O2and CO2concentrations of packages and sensory quality of whole and sliced cucumbers. Cucumbers were also photographed. Results showed that cucumbers packed in low oxygen transmission film deteriorated fast, whereas too many holes in a package resulted in high weight losses. Cucumbers packed in shrinkwrapped PEpackages with micro holes had lighter green colour than other cucumbers after 13 days. Cucumbers packed in biodegradable film had nearly 25 % weight loss after 27 days compared to other packages causing weight loss of 3 %. After 13 and 21 days’ storage time the freshness of taste was better if the PPpouch with an ethylene scavenger was used. The currentlyused shrinkwrapped PEpackage with micro holes proved to be a good choice for cucumbers if there is no risk of ethylene in food chain. If ethylene is present, it is better to use a PPpouch with micro holes. In that case, additional benefit of improved freshness of taste can be achieved by using ethylene scavengers.

AB - Greenhouse cucumber (Cucumis sativus) is one of the most important vegetables in Finland with annual consumption of about 30 million kilogrammes. The cucumber itself generates ethylene at a low level, but excessive ethylene concentrations (>0.5 ppm) in ambient air causes quality losses, like yellowing and softening. The problem is that cucumbers often share the same airspace with ethylene generating fruits and vegetables during transport, storage and sale. The literature review deals with ethylene synthesis and its effects in vegetables. Also, ethylene measurements and detection, as well as ethylene exhaustion, and inhibition are discussed. The aim of the experimental study was to find the best available packaging material for greenhouse cucumbers. From 13 different packaging alternatives, studied in a preliminary test, the most promising were selected for storage experiments. Cucumbers were cultivated in greenhouses in SouthWest Finland. Packed cucumbers were stored at 12 ºC and in airflow with 1 ppm ethylene for 14 or 7 days for the first and second trial, respectively. Analyses were performed once a week. They consisted of O2and CO2concentrations of packages and sensory quality of whole and sliced cucumbers. Cucumbers were also photographed. Results showed that cucumbers packed in low oxygen transmission film deteriorated fast, whereas too many holes in a package resulted in high weight losses. Cucumbers packed in shrinkwrapped PEpackages with micro holes had lighter green colour than other cucumbers after 13 days. Cucumbers packed in biodegradable film had nearly 25 % weight loss after 27 days compared to other packages causing weight loss of 3 %. After 13 and 21 days’ storage time the freshness of taste was better if the PPpouch with an ethylene scavenger was used. The currentlyused shrinkwrapped PEpackage with micro holes proved to be a good choice for cucumbers if there is no risk of ethylene in food chain. If ethylene is present, it is better to use a PPpouch with micro holes. In that case, additional benefit of improved freshness of taste can be achieved by using ethylene scavengers.

KW - kurkku

KW - eteeni

KW - pakkaaminen

KW - säilytys

KW - cucumber

KW - ethylene

KW - packaging

KW - storage

M3 - Master's thesis

T3 - EKT-sarja 1453

PB - University of Helsinki

CY - Helsinki

ER -

Nykänen H. Pakatun kasvihuonekurkun säilyvyyden parantaminen estämällä eteenin haittavaikutukset. Helsinki: University of Helsinki, 2009. 128 p.