88E-4 |
Effect of passive modified atmospheres packages on shelf-life extension of persimmon 'Fuyu' |
C. I. G. L. SARANTÓPOULOS1, P. Cia2, E. Benato2, J. M. M. Sigrist2, L. M. Oliveira1, and M. Padula1. (1) Packaging Technology Center, Food Technology Institute, Av. Brasil, 2880, Campinas/SP, 13073-001, Brazil, (2) Fruit and Vegetables Technological Center, Food Technology Institute, Av. Brasil, 2880, Campinas/SP, 13073-001, Brazil Persimmon production in Brazil is concentrated from March to June influencing the price during this period due to the large amount of the fruit on the retail market. This research was carried out to evaluate the effect of different packaging plastic materials on the shelf-life of persimmons 'Fuyu' kept under refrigeration in order to extend the persimmon period of marketing. 'Fuyu' persimmon fruits were harvested of the mature-green stage of maturity and wrapped in groups of three (±750 g) in different packaging materials: multilayer polyolephynic film (PO) 0.058mm; low density polyethylene film (LDPE) 0.050mm; PO 0.038mm microperforated. Fruits in paperboard boxes were used as control. Fruits were stored at 1±1°C/90±5% RH for 90 days. At every seven days, five replicates of each treatment were evaluated for the headspace gas composition and then transferred to 25±1°C/70±5% RH for an additional period of five days. Then they were evaluated for the headspace gas composition (O2, CO2, acetaldehyde and ethanol), firmness, weight loss, peel and flesh color, soluble solids, total acidity, decay, discoloration and sensorial evaluation. The PO 0.058mm and LDPE 0.050mm films extended the shelf-life up to 84 days at 1°C plus 5 days at 25°C differing significantly (P=0.05) from the control fruits and from those in the PO 0.038mm microperforated which were kept for 21 and 28 days at 1°C plus five days at 25°C, respectively. Off-flavors were not detected by sensorial evaluation. These results suggests that PO 0.058mm and LDPE 0.050mm films presented gas transmission rates suitable to be used as packaging for 'Fuyu' persimmon kept under refrigeration with an additional period of time at room temperature permitting an optimal modified atmosphere to prolong shelf-life of fruits for the retail market.
Session 88E, Fruit & Vegetable Products: Processing
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