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Effect of modified-atmosphere packaging on the quality of 'Fuyu' persimmon.

Author(s) : CIA P., SILVA E. A. B. R. da, SIGRIST J. M. M., et al.

Type of article: Article

Summary

This study was carried out to evaluate the effect of different packaging systems on the shelf life of 'Fuyu' persimmon kept under refrigeration. 'Fuyu' persimmon fruits were harvested on the orange-yellow stage and wrapped in groups of three (about 900 g) in different packaging systems: 12-micrometer polyvinyl chloride film (PVC); 80-micrometer low density polyethylene film (LDPE); 80-micrometer LDPE plus 3% O2/8% CO2; 63-micrometer multilayer polyolephynic film (PO); 63-micrometer PO plus 3% O2/8% CO2. Fruits stored in corrugated cardboard boxes were used as the control. The fruits were stored at 1°C plus or minus 1°C/90% plus or minus 5% RH for 40 days. Every 10 days, four replicates of each treatment were evaluated for headspace gas composition (O2, CO2) and then transferred to 25°C plus or minus 1°C/80% plus or minus 5% RH for three more days before being evaluated as to headspace gas composition (O2, CO2, acetaldehyde and ethanol), firmness, weight loss, skin and flesh colour, total soluble solids, titratable acidity, pH, decay, discoloration and sensory attributes. The 63-micrometer PO film permitted the maintenance of quality up to 40 days at 1°C plus 3 days at 25°C. This result differed (P= 0.05) from that of the control fruits and of those in the PVC film which showed a shelf life of 20 days. Although the LDPE film permitted the maintenance of quality up to 40 days, it presented a risk of anaerobiosis, since CO2, acetaldehyde and ethanol accumulated inside the packages. Off-flavours were not detected in the sensory analysis.

Details

  • Original title: Effect of modified-atmosphere packaging on the quality of 'Fuyu' persimmon.
  • Record ID : 2008-0722
  • Languages: English
  • Source: Braz. J. Food Technol. - vol. 6 - n. 1 (119)
  • Publication date: 2003/01

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