Modified atmosphere packaging maintains physico-chemical properties of custard apple (<italic>Annona squamosa</italic> L.) fruits

Abstract

Custard apple, a tropical fruit, is underutilized because of its poor storability. Researchers have worked on various aspects for improving the storage life of fruits; still its storage life is limited to few days. So to counteract this, an experiment was conducted to study the effect of modified atmosphere packaging using three different kinds of films along with low temperature storage at 8, 12 and 15 °C and observations were recorded at weekly interval. The study indicated an increasing trend in the respiration rate and ethylene production rate as well, and the rate increased with increase in storage temperature and duration. The physiological loss in weight in packed fruits showed a drastic reduction. Titratable acidity increased as storage duration while ascorbic acid shown exact reverse trend. There was significant increase in reducing sugar and total sugar as duration increased but rate was low in 8° C fruits.

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

“…Further, Fe powder sachets might have reacted with the free O 2 around the fruit in the closed film bags, whereas KMnO 4 assists in removal of the ethylene from the storage atmosphere and thereby restricts the respiration process. Effectiveness of different PE‐based packaging films in reducing PLW has been reported earlier in pear, 4,24,28 guava, 7 apple, 29 mango, 25 tomato, 30 and Kinnow fruit 31…”