Effect of Modified Atmosphere Packaging (MAP) and Storage Temperature on Colour, Flavour, and Aroma of Saffron Mozhdehi Fatemeh Jalil1,*, Sedaghat Nasser2,, Ardakani Seyed Ali Yasini1 1Department of Food Science and Technology, Science and Research Branch of Tehran (Yazd Campus), Islamic Azad University, Iran 2Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Iran *Email: fa.jalilmozhdehi@gmail.com, ms.jalilmozhdehi@iauyazd.ac.ir
Online published on 2 July, 2018. Abstract The effect of different Modified Atmosphere Packaging (MAP) and storage temperature was investigated on the chemical compounds of saffron under different combination of Co2 and N2 include 100% N2 (MAP1), 40% N2 + 60% Co2 (MAP2), and 60% N2 + 40% Co2 (MAP3) and different temperatures including 4°C, 25°C, and 35°C for storing of samples for 12 weeks. Colour, flavour, and aroma of saffron were evaluated every three weeks. The results revealed colour and flavour of samples preserved under MAP1 were the most stable compared to MAP2 and MAP3 and 4°C was the most efficient storage temperature. Top Keywords Aroma, Colour, Flavour, Modified Atmosphere Packaging (MAP), Saffron. Top |