The Effects of Active Packaging and High-density Polyethylene (HDPE) Bags on Physicochemical and Sensory Quality of Spring Onions (Allium cepa var. aggregatum) during Cold Storage

Kankanit  Jongrattanavit; Tita  Foophow; Suwanna   Pichaiyongvongdee; Pattrathip   Rodsamran; Panyapathk Pinkaew

Authors

Kankanit Jongrattanavit Bachelor of Science, Program in Nutrition and Culinary Arts for Health Capability and Anti-Aging Wellness, School of Culinary Arts, Suan Dusit University, Bangkok, Thailand 10700
Tita Foophow Bachelor of Science, Program in Nutrition and Culinary Arts for Health Capability and Anti-Aging Wellness, School of Culinary Arts, Suan Dusit University, Bangkok, Thailand 10700
Suwanna Pichaiyongvongdee Bachelor of Science, Program in Innovation Technology for Food Entrepreneur, School of Culinary Arts, Suan Dusit University, School of Culinary Arts, Suan Dusit University, Bangkok, Thailand 10700
Pattrathip Rodsamran Bachelor of Science, Program in Innovation Technology for Food Entrepreneur, School of Culinary Arts, Suan Dusit University, School of Culinary Arts, Suan Dusit University, Bangkok, Thailand 10700
Panyapathk Pinkaew Bachelor of Science, Program in Innovation Technology for Food Entrepreneur, School of Culinary Arts, Suan Dusit University, School of Culinary Arts, Suan Dusit University, Bangkok, Thailand 10700 https://orcid.org/0000-0002-0141-1333

Keywords:

Active packaging, Perishable foods, High-density polyethylene (HDPE) bags, Spring onions

Abstract

The aim of this study was to evaluate the influence of packaging on the quality and shelf life of spring onions during cold storage. Visual quality, sensory attributes, weight loss, and color values (L*, a*, and b*) of spring onions were monitored throughout storage at 5°C. Visual quality was assessed based on predefined criteria, including color, appearance, and overall acceptability. Spring onions packed in high-density polyethylene (HDPE) bags exhibited visible signs of withering after 4 days of storage, accompanied by yellowing and browning of the green leaves and bulb areas. In addition, water condensation was visually observed inside the packages during storage and was associated with the development of a slimy texture on the stalks. Accordingly, the shelf life of spring onions packed in HDPE bags was determined to be 4 days. In contrast, spring onions packed in active packaging showed reduced wilting and maintained acceptable visual and sensory quality for up to 8 days of storage at 5°C, indicating an extended shelf life of 8 days under the studied conditions. Weight loss in both packaging systems reached approximately 5% after 8 days of storage, which corresponded to the limit of acceptable quality. A negative correlation was observed between weight loss and visual/sensory quality. Color analysis revealed an increase in lightness (L*) and yellowness (b*) values, while greenness (a*) slightly decreased during storage, indicating the gradual yellowing of the spring onions. Overall, active packaging effectively delayed quality deterioration and extended the shelf life of spring onions during refrigerated storage.

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