Response of Different Packaging Materials and Chemicals on the Shelf Life of Strawberry (Fragaria Ananassa Duch.) and Correlation Between Different Traits

Kirad, K.S.; Barche, Swati; Dash, Ahmed Atia Mahmoud El; Sharma, R.K.

doi:10.17660/actahortic.2007.746.10

Cited by 6 publications

(6 citation statements)

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“…The interaction between the packaging films and storage periods was not-significant. Similar trend in decrease in the acidity of strawberry fruit over a storage period was observed by Garcia et al (1998), Kirad et al (2007) and Shood et al (2012). Such reduction in acidity might be due to the utilisation of different free acids present in the vacuole of cells during various metabolic processes like respiration and anthocyanin biosynthesis (Wooward, 1972).…”

Section: Titratable Acidity (%)supporting

confidence: 85%

Effect of packaging materials on the shelf-life of strawberry cv. Sweet Charlie under room temperature storage

Panda

Godara

et al. 2016

JANS

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Strawberry (Fragaria Ã— ananassa Duch.) fruits cv. Sweet Charlie were harvested at the 3/4th maturity stage. Freshly harvested fruits were packed in plastic punnets and wrapped with different packaging materials viz., low-density polyethylene (LDPE) 25, 50 and 75 micron, polypropylene (PP) 25 micron, cellophane paper and cling film. Effect of all the packaging materials was studied in ambient storage condition (18-25 ÂºC and 80-90% RH). The result showed that LDPE 50 micron packaging material proved as the most effective one to control the weight loss (5.49%) and all of the LDPE films along with the PP and cling films appeared best to minimize decay loss. MAP conditions help prevent the decaying of strawberry fruits up to a day. The total soluble solids (6.35% - 5.78%) and titratable acidity (0.91% - 0.70%) were found to be decreased with the prolongation of storage periods, but no significant variation was recorded for different packaging materials. A better level of ascorbic acid in strawberry fruits packed with LDPE 50 (31.56 mg/ 100g) and 75 micron (29.86 mg/ 100g) packaging films was retained. The organoleptic rating of strawberry fruits was found best in fruits packed with LDPE 50 micron (7.90) packaging films. In future, these experimental results may prove very useful for storage of strawberry fruits for a certain period in better quality.

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Section: Titratable Acidity (%)supporting

confidence: 85%

Effect of packaging materials on the shelf-life of strawberry cv. Sweet Charlie under room temperature storage

Panda

Godara

et al. 2016

JANS

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“…These changes in quality attributes demonstrate progression of senescence in strawberry tissues (Gil et al., 1997; Han et al., 2004; Nunes et al., 1995). In agreement with previous findings (Kirad et al., 2007; Panda et al., 2016), packaging of strawberries in LPDE film slowed these changes and delayed fruit senescence. It is plausible that LDPE film might have modified oxygen and carbon dioxide concentration inside the package favoring delay in advancement in fruit ripening‐related processes (Panda et al., 2017).…”

Section: Discussionsupporting

confidence: 93%

Influence of macro‐perforated polyethylene terephthalate and low‐density polyethylene packaging films on quality and storability of strawberries

Maryam

Anwar

Malik

et al. 2021

J. Food Process. Preserv.

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Perishable nature of strawberry poses serious challenges in maintaining quality and extending its market life. In this study, efficacy of macro‐perforated polyethylene terephthalate polyester (PET), low‐density polyethylene (LDPE), and composite film packaging (PET + LDPE) was evaluated to inhibit fungal decay and retain nutritional and organoleptic attributes of strawberries stored at 2 ± 0.5°C. Strawberries packed in LPDE exhibited better moisture retention, least fungal infection, and delayed loss of membrane permeability compared to PET + LDPE and PET. The LDPE film was also more effective in delaying increase in pH and total soluble solids and decline in fruit dry weight, titratable acids, ascorbic acid, and organoleptic acceptability. Overall, marketable life of strawberries packed in LDPE film was 2‐ and 1.5‐fold higher than strawberries packed in either PET or LDPE + PET, respectively. Higher levels of antioxidant enzymes catalase, superoxide‐dismutase, and peroxidase in LDPE‐packed strawberries suggest that LDPE retained strawberry quality was partly through maintaining ROS‐scavenging mechanism in fruits. Practical applications Low‐density polyethylene film effectively preserves physical and biochemical properties of fresh strawberry fruit and extends its storability under low temperature conditions, an important aspect for long‐distance local marketing and export. Findings of this research can be translated to other highly perishable crops and, with basic research support, local packaging industry can be involved to manufacture commodity‐specific flexible film packaging.

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“…Such results might be attributed to better modification of the atmosphere inside the packages+pad respect to the O2 concentration (Agrahari et al, 2001). This might be due to the oxidation and irreversible conversion of ascorbic acid to dehydroascorbic; similar results were also obtained in previous works (Kirad et al, 2007, Panda et al, 2017.…”

Section: Vitamin C Contentsupporting

confidence: 89%

Active packaging to improve the shelf‐life and nutritional quality of strawberries

Giacalone¹,

Chiabrando²

2019

Acta Hortic.

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Strawberries have a high degree of perishability due to their high respiration rates that lead to the loss of organoleptic traits. High sensory quality and microbiological stability are critical factors in maintaining commercial marketability of fresh products. Active packaging systems in combination with modified atmosphere packaging (MAP) is a technology developed to increase the shelf-life of fresh perishable fruits. In particular, antimicrobial packaging is a promising technology to delay the deterioration process of whole or fresh-cut fruit. In this paper, we refer the results of the application of an innovative packaging, Life + systems (ILIP, Italy), on strawberries. The packaging is based on the use of an anti-microbial active absorbent pad (Sirane Group-LTD-UK) associated with an unvented and anti-mist PET punnet, closed with a heat-sealed micro perforated film (Plastopil-Israel). In the study, strawberries were packed with different Life+ system. Two kind of pads, with a different concentration of antimicrobials, were associated with a film having high gas permeability. During the refrigerated storage (6° C, 8 days) atmosphere composition of the pack, color, firmness, nutritional value, overall appearance and microbiological contamination were evaluated. The results indicated that the Life + system packaging has a positive influence on the visual appearance, the organoleptic traits and the weight loss of strawberries. Finally, active packaging reduced the microbial proliferation and the loss of product.

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Response of Different Packaging Materials and Chemicals on the Shelf Life of Strawberry (Fragaria Ananassa Duch.) and Correlation Between Different Traits

Cited by 6 publications

References 0 publications

Effect of packaging materials on the shelf-life of strawberry cv. Sweet Charlie under room temperature storage

Effect of packaging materials on the shelf-life of strawberry cv. Sweet Charlie under room temperature storage

Influence of macro‐perforated polyethylene terephthalate and low‐density polyethylene packaging films on quality and storability of strawberries

Active packaging to improve the shelf‐life and nutritional quality of strawberries

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