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Testing perforated heat-shrinkable films and carbon dioxide absorbers for packaging of 'Tommy Atkins' mango.

Author(s) : RODOV V., ASUNCION R. de la, PERZELAN J., et al.

Type of article: Article

Summary

Retail packaging in heat-shrinkable plastic films, either perforated or not, prevented shrivelling, delayed over-ripening and to a certain extent reduced decay incidence of 'Tommy Atkins' mangoes. Non-perforated films reduced fruit weight loss during three weeks of storage at 14 °C and one additional week at 17 °C by 70-90%, while the perforated ones saved 25 to 55% of the weight loss, depending on perforation level. Packaging in non-perforated films inhibited certain ripening-associated processes (peel degreening, acidity decline). Perforated films allowed fruit to reach full ripeness within the retail package. Addition of Ca(OH)2-containing sachets (CO2 absorbers) into non-perforated packages enabled a combination of yellow peel colour with minimal weight loss, but increased the decay incidence.

Details

  • Original title: Testing perforated heat-shrinkable films and carbon dioxide absorbers for packaging of 'Tommy Atkins' mango.
  • Record ID : 2005-0233
  • Languages: English
  • Source: Adv. hortic. Sci. - vol. 17 - n. 3
  • Publication date: 2003

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