Effect of different packaging films on shelf life and quality of peach under super and ordinary market conditions

Abstract

Peach (Prunus persica L. Batsch) fruits of cultivar 'Shan-i-Punjab' were harvested at colour break stage and packed in paper moulded trays followed by wrapping with different packaging films viz. cryovac heat shrinkable RD-106, cling and low density polyethylene (LDPE) film. After packaging, the fruits were stored under two different conditions i.e. super-market conditions (18-20°C; 90-95 % RH) and ordinary market conditions (28-30°C; 60-65 % RH). The fruits were evaluated for various quality attributes periodically. The shrink film helped in reducing the loss in weight, firmness, decay incidence and maintained the various qualities attributes like total soluble solids, sugars, acidity and ascorbic acid content of the fruits during shelf-life better than unwrapped control fruits. The pectin methyl esterase enzyme activity was also found to be lower in shrink film packed fruits over the unwrapped control fruits. The in-package gaseous composition (O 2 and CO 2 ) in shrink film packed fruits was found to be at desired level which resulted in maintenance of pleasant flavour of the fruits. On the other hand LDPE film accumulated very high level of CO 2 , which led to formation of fermenting odour and decay of fruits in the package. The data revealed that RD-106 film proved quite effective in prolonging the shelf-life and maintaining the quality of peach fruits for 9 and 4 days under super market conditions (SMC) and ordinary market conditions (OMC), respectively as against 6 and 2 days only in case of unpacked control fruits under both the marketing conditions. The results suggest that shrink film could be used in packaging of peach without negative effects on quality.

Influence of Different Packaging Materials on Occurrence of Pathogens in Pear Fruit during Storage

“…help in multiplication of micro flora. The increase in decay loss during prolonged storage is in agreement with the earlier findings of Nath et al, (2012) and Kaur et al, (2013) in pear and Mahajan et al, (2015) in peach.…”

Extension of the shelf life of guava by individual packaging with cling and shrink films

“…In our study 'Hisar Safeda' Guava was susceptible to transpiration and indicated PLW of 26 %, yet the effect of individual polythene wrapping was impressive, with a final weight loss of just 3-3.5 % and enhanced the storability of guava. Mahajan et al (2013) detected least PLW (3.5 %) in shrink packed pear fruits as compared to unpacked control fruits (6.20 %). Maximum moisture retention (87.4 %) reported in plastic bag wrapped guava stored at 16°C in shrink wrapped Royal-delicious apples and in Nagpur Mandarin (Miano and Jokhio 2010;Wijewardane and Guleria 2009) may be due to retardation in respiration, evapo-transpiration and metabolic processes.…”

“…Besides controlling moisture loss individual shrink wrapping have other beneficial effects like maintenance of firmness, reduction in deformation, alleviation of chilling injury, reduction of decay from secondary infection, delay in colour development and senescence. Shrink film maintained superior quality of pear fruits by significant reductions in weight loss, total soluble solids, desired firmness and extended storage life up to 3 weeks in contrast to LDPE and HDPE films (Mahajan et al 2013). Packaging of apples with CFB boxes, polyethylene liners and shrink wrapped tray in storage conditions (2±1°C, 85-90 % RH) have desired effect on physico-chemical characteristics and retained better storage life (Wijewardane and Guleria 2009).…”

Chitosan-cellulose nanocrystal microencapsulation to improve encapsulation efficiency and stability of entrapped fruit anthocyanins

“…Various encapsulation methods are available, including 1) physical methods such as spray drying, fluid bed coating, extrusion spheronization, centrifugal extrusion, and processes using the supercritical fluids; 2) physicochemical methods using spray cooling, hot melt coating, ionic gelation, solvent evaporation extraction, and simple or complex coacervation; and 3) chemical methods through interfacial polycondensation, polymerization, and interfacial crosslinking (Munin & Edwards-Lévy, 2011;Shanthi, Gupta, & Mahato, 2010). Amongst, the method of ionic gelation has attracted great interest due to easy to handle, highly compatible, non-toxic, organic solvent free, convenient and controllable (Abdel-Hafez, Hathout, & Sammour, 2014;Mahajan, Dhillon, Kumar, & Singh, 2014;Yoksan, Jirawutthiwongchai, & Arpo, 2010). In the ionic gelation, polysaccharides undergo ionic gelation and precipitate to form spherical microcapsules due to the complexation between oppositely charged species (Racoviţă, Vasiliu, Popa, & Luca, 2009).…”