Effect of Low Temperature and Plastic Films on Post-Harvest Life of Guava (Psidium Guajava L.)

Gaspar, José Carlos; Couto, Flávio Alencar d'Araújo; Salomão, Leandro Caixeta; Finger, F.L.; Cardoso, Arnon Afonso de Souza

doi:10.17660/actahortic.1997.452.17

Cited by 18 publications

(19 citation statements)

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“…Jacomino et al (2001b) reported that LDPE film with mineral incorporation and multilayer co-extruded polyolephinic film with selective permeability (PSP) prolonged storage of guava (cv. Kumagai) up to 2-3 weeks, at 10°C with 85- Ripening delayed at 10°C for matured green guava like at 8-10°C guava may be stored for up to 2-3 weeks (Gaspar et al 1997;Chitarra et al 2002). Fruits stored at 31°C and 41°C presented incidence of anthracnosis, a disease caused by Colletotrichum gloeosporioides (Bron et al 2005).…”

Section: Equilibrium Timementioning

confidence: 99%

“…The chilling injury includes abnormal an atmosphere of 3-4 % O 2 and 4-4.5 % CO 2 inside the packages, which kept the fruit with good sensorial characteristics for 28 days. Gaspar et al (1997) reveals that Kumagai guava wrapped either in PVC or LDPE hindered the development of peel colour and the loss of firmness. The skin color, firmness and weight of guava were best preserved/maintained by LDPE packaging along with sucrose ester and palm oil emulsion dips (Mohamed et al 1994).…”

Section: Equilibrium Timementioning

confidence: 99%

“…The PSP film and LDPE film with mineral incorporation provided an atmosphere of 3 % O 2 and 4.5 % CO 2 inside the packages, which kept the fruit with good sensorial characteristics for 28 and 14 days, respectively. Guava packed with PVC, LDPE or PET and stored for 2 and 3 weeks at 5 and 8°C hindered the development of peel colour and the loss of firmness (Gaspar et al 1997;Mohamed et al 1994;Jacomino et al 2001b;Pereira et al 2004). MA packaging of fresh guava in PET film had a strong influence on color preservation and weight loss of the guavas (Sunjka et al 2003;Pereira et al 2004).…”

Section: Introductionmentioning

confidence: 99%

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Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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Modified atmosphere packaging (MAP) is a dynamic system during which respiration and permeation occur simultaneously. Hence factors affecting both respiration and permeation were considered for designing a package. In the design of MA packages for guava (cv. Baruipur) a total of 13 variables were considered. The independent variables includes: weight of fruits, surface area of packaging film, free volume of the package, thickness of the film and permeabilities of film to O 2 and CO 2 gas. The fixed variables considered were: the surrounding gas composition and temperature, the respiration rates for O 2 consumption and CO 2 evolution, and the equilibrium gas compositions to be attained in the package so that the fruit's shelf-life is extended. Two types of MA packages, having package size of 19 cm× 19 cm for a fill weight of 1,000±100 g were developed. Packages were designed to accommodate a fill weight range of 0.90-1.10 kg. Various package parameters were optimized to facilitate establishment of dynamic equilibrium at target levels of O 2 and CO 2 concentration in the package. The storage study of MA packages was performed at 10, 15, 20 and 25°C temperatures. The performance of film packages was evaluated for their ability to establish equilibrium at target levels and to extend the shelf life of the packaged fruit. The MA packaging system increased the shelf life of guava by 128-200 % compared to the unpacked fruits at various storage temperatures with a quality comparable with the freshly harvested commodity.

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Section: Equilibrium Timementioning

confidence: 99%

Section: Equilibrium Timementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

2012

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“…Paro et al 7 associating the use of wax, polyethylene package and refrigeration (9°C), preserved guavas cv.`Paluma' for 29 days. Gaspar et al 9 preserved guavas cv. Kumagai' for 3 weeks in sealed polyethylene packages at 8°C.…”

Section: 7±9mentioning

confidence: 99%

Evaluation of plastic packages for guava refrigerated preservation

Jacomino¹,

Kluge²,

Sarantópoulos³

et al. 2001

Packag Technol Sci

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Guavas cv.`Kumagai' were packed in several plastic materials and stored at 10°C and 85±90% relative humidity (RH) for 7, 14, 21 and 28 days (3 days at 25°C). The plastic materials studied were: multilayer co-extruded polyolephine ®lm with selective permeability (PSP), low-density polyethylene ®lm (LDPE), LDPE ®lm with mineral incorporation (LDPEm) and heat-shrinkable polyolephine ®lm (SHR). Guavas not packed were taken as control samples. The physicochemical characteristics of the fruits, O 2 and CO 2 transmission rates of the packaging materials and gas composition at the package headspace were evaluated. The LDPE ®lm, 69 mm in thickness, with the lowest permeability to both O 2 and CO 2 , led to anaerobiosis and high CO 2 concentration inside the packages and promoted physiological disturbances and changes in fruit¯avour. The SHR ®lm, 15 mm in thickness, was the most permeable to CO 2 and had quite high O 2 transmission, which modi®ed the inner atmosphere of the packages slightly. The fruits packed in this ®lm showed a poorer quality than the controls, possibly due to the heat produced during the shrinking of the ®lm. The LDPEm ®lm, 24 mm in thickness, was almost as permeable to CO 2 but had reduced O 2 transmission, promoting an atmosphere of equilibrium of 3% O 2 and 4.5% CO 2 . Fruits packed in this ®lm kept their skin colour and pulp ®rmness, suitable for consumption up to 14 days. The PSP ®lm, 35 mm in thickness, had the greatest O 2 transmission but just over half of the CO 2 transmission of LDPEm, promoting an atmosphere of equilibrium of 0.5% O 2 and 4.5% CO 2 inside the packages. Fruits packed in such packages kept their physicochemical characteristics up to 21 days.

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“…7 'Kumagai' guavas could be conserved in sealed polyethylene packages for 3 weeks at 8°C. 8 The major reason for using modified atmosphere packaging is that the low O 2 and high CO 2 concentrations reduce the respiration rate and consequently slow down quality loss. Concentrations below 8% O 2 and/or above 3% CO 2 reduce ethylene production and sensitivity.…”

Section: Introductionmentioning

confidence: 99%

Preservation of cold‐stored guavas influenced by package materials

et al. 2005

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The objective of this study was to evaluate the influence of package materials on the preservation of cold-stored 'Kumagai' guavas. The treatments were: PO2, coextruded polyolephinic film with gas injection (5% O 2 /5% CO 2 /N 2 ); PO3, coextruded polyolephinic film with gas injection (5% O 2 /5% CO 2 /N 2 ); LDPE, linear low density polyethylene film; LDPE-gas, linear low density polyethylene film with gas injection (3% O 2 /8% CO 2 /N 2 ); PVC, polyvinylchloride stretch film; PO1, co-extruded polyolephinic film and control: non-packaged guavas. Guavas were stored at 10 ± 1°C/80-90% RH for 21 days, and then transferred to room temperature. Gas composition within the package headspace was analysed during storage and the physical and chemical characteristics of the guavas were evaluated daily during ripening. The modified atmosphere provided by PO1 film was insufficient to promote the benefit of senescence control. Although PVC provided an atmosphere close to that recommended, it did not preserve the colour and pulp firmness. PO2, PO3, LDPE and LDPE-gas retarded the senescence process of the guavas during 21 days at 10°C plus 2 days at room temperature, but harmed the normal ripening of guavas in some aspects. This can be explained by reduced O 2 and elevated CO 2 levels within these four packages. None of the packages influenced the titratable acidity and the soluble solids, but they did harm ascorbic acid synthesis. INTRODUCTIONGuava is a perishable fruit with a short shelf-life when stored at room temperature. The use of preservation methods that can increase guava shelf-life whilst-maintaining quality is desirable. In climacteric fruits, reduction of temperature retards the climacteric and consequently the ripening process. 1 The recommended storage temperature for guavas is 9-10°C in order to avoid chilling injury. 2,3Many studies have evidenced the efficiency of plastic packages on guava preservation by reducing the ripening and weight loss.4-6 Guavas could be stored for 2 weeks when packed in polyethylene films impregnated with humidity-absorbent mineral.7 'Kumagai' guavas could be conserved in sealed polyethylene packages for 3 weeks at 8°C. 8The major reason for using modified atmosphere packaging is that the low O 2 and high CO 2 concentrations reduce the respiration rate and consequently slow down quality loss. Concentrations below 8% O 2 and/or above 3% CO 2 reduce ethylene production and sensitivity. 9 Atmosphere modification within a package can occur passively, as the product consumes O 2 and discharges CO 2 , or can be promoted actively by vacuum followed by gas mixture injection. In both cases, the package permeability must be compatible with the vegetal respiration rate, maintaining an appropriate atmosphere for a better conservation. 10The objective of this work was to evaluate the influence of package materials, associated or not with active atmosphere modification, on the preservation of cold-stored 'Kumagai' guavas. MATERIALS AND METHODS'Kumagai' guavas (Psidium guajava) were harvested from ...

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Effect of Low Temperature and Plastic Films on Post-Harvest Life of Guava (Psidium Guajava L.)

Cited by 18 publications

References 0 publications

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Design and development of modified atmosphere packaging system for guava (cv. Baruipur)

Evaluation of plastic packages for guava refrigerated preservation

Preservation of cold‐stored guavas influenced by package materials

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