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Acta Horticulturae
Rodov, V., ARO, Volcani Center, Bet-Dagan, Israel
Fishman, S., ARO, Volcani Center, Bet-Dagan, Israel
De La Asuncion, R., CITA, Center of Food Technology Research, San Jose, Costa Rica
Peretz, J., ARO, Volcani Center, Bet-Dagan, Israel
Ben-Yehoshua, S., ARO, Volcani Center, Bet-Dagan, Israel
Packaging 'Tommy Atkins' mango in perforated polyethylene film delayed fruit spoilage and allowed normal ripening together with a weight loss reduction by half and prevention of fruit shrivelling. An irreversibly impaired ripening and anaerobic fermentation were observed in the fruit sealed in non-perforated film. A series of modified atmosphere packages with different steady-state levels of 02 and CO2 was obtained by varying the perforation area from 1 to 69 sq. mm per package containing two fruit. In all these perforated packages, the fruit was capable of undergoing ripening-related changes, but their rate differed markedly in accordance with the in-package atmosphere. This phenomenon opens a possibility to regulate the ripening rate in accordance with the desired duration of storage and/or transportation period. Various ripening parameters differed in sensitivity to modified atmosphere, so that the yellow peel color was reached later than other ripeness traits, However, it was still possible to achieve a desirable combination of fruit qualitative characteristics since the phase of over-ripening was consistently delayed in perforated MAP. Combination of MAP with effective decay- controlling measures can extend the postharvest life of mango fruit. © ISHS.
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תנאי שימוש
Modified atmosphere packaging (MAP) of 'Tommy Atkins' mango in perforated film
455
Rodov, V., ARO, Volcani Center, Bet-Dagan, Israel
Fishman, S., ARO, Volcani Center, Bet-Dagan, Israel
De La Asuncion, R., CITA, Center of Food Technology Research, San Jose, Costa Rica
Peretz, J., ARO, Volcani Center, Bet-Dagan, Israel
Ben-Yehoshua, S., ARO, Volcani Center, Bet-Dagan, Israel
Modified atmosphere packaging (MAP) of 'Tommy Atkins' mango in perforated film
Packaging 'Tommy Atkins' mango in perforated polyethylene film delayed fruit spoilage and allowed normal ripening together with a weight loss reduction by half and prevention of fruit shrivelling. An irreversibly impaired ripening and anaerobic fermentation were observed in the fruit sealed in non-perforated film. A series of modified atmosphere packages with different steady-state levels of 02 and CO2 was obtained by varying the perforation area from 1 to 69 sq. mm per package containing two fruit. In all these perforated packages, the fruit was capable of undergoing ripening-related changes, but their rate differed markedly in accordance with the in-package atmosphere. This phenomenon opens a possibility to regulate the ripening rate in accordance with the desired duration of storage and/or transportation period. Various ripening parameters differed in sensitivity to modified atmosphere, so that the yellow peel color was reached later than other ripeness traits, However, it was still possible to achieve a desirable combination of fruit qualitative characteristics since the phase of over-ripening was consistently delayed in perforated MAP. Combination of MAP with effective decay- controlling measures can extend the postharvest life of mango fruit. © ISHS.
Scientific Publication
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