Effect of Different Packaging Materials on Quality Traits of Fig 'Poona Fig' During Storage

Kurubar, A.R.; Alloli, T. B.; Dharmatti, P. R.

doi:10.17660/actahortic.2011.890.60

Cited by 2 publications

(1 citation statement)

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“…Higher ascorbic acid retention has been reported in pear fruit packed in LDPE, LLDPE, HDPE, and PP compared with unpacked fruits 26 . Similar findings have been reported in Poona figs 38 and in kiwi fruit, 39 which lend support to the findings of present study.…”

Section: Resultssupporting

confidence: 90%

Active packaging technology to retain storage quality of pear cv. “Bartlett” during shelf‐life periods under ambient holding after periodic cold storage

Kumar

Thakur

2020

Packag Technol Sci

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Response of "Bartlett" pears harvested at commercial maturity (104.29-N firmness and 3.15 starch iodine rating) to various active packaging conditions using O 2 (Fe powder) and ethylene (KMnO 4 ) scavenger sachets in low-density polyethylene (LDPE) film bags (25.4 and 50.8 μm), cold storage (2 ± 1 C with 95 ± 2%), and shelf-life holding periods under ambient conditions (24 ± 3 C; 68 ± 5% relative humidity [RH]) was recorded as changes in physic chemical parameters. The fruits were packed in 25.4-and 50.8-μm LDPE film bags containing 5%, 10%, and 15% Fe and KMnO 4 powder incorporated on silica as inert carrier in form of sachets. After packaging the fruits airtight in film bags, they were placed in corrugated fiber board (CFB) boxes (29 × 23 × 14 cm; L × B × H). Fruits packed in 50.8-μm LDPE film bags with sachets containing 15% Fe powder recorded maximum fruit firmness, total soluble solids (TSS), titratable acidity, and ascorbic acid with minimum spoilage, weight loss (physiological loss of weight [PLW]), pectin methylesterase (PME), polygalacturonase (PG) activity, and respiration rate and increase in fruit calcium content and highest level of overall acceptability (color, taste, aroma, and texture) after periodic cold storage and ambient shelf-life periods. The effect of different treatments was compared by post hoc analysis using Tukey's test, which also revealed significant differences among different treatments. Our findings also revealed that pear fruit retains edible quality until fruit firmness > 30.89 N, TSS > 10.0%, and weight loss < 9.00%. K E Y W O R D S active packaging, CFB packaging, Fe and KMnO 4 sachets, LDPE film bags, quality changes, storage

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Section: Resultssupporting

confidence: 90%