EFFECTS OF FILM THICKNESS AND STORAGE TEMPERATURE ON WATER LOSS AND INTERNAL QUALITY OF FILM-PACKAGED ORANGES

摘要

Navel oranges after sorting and washing were dipped in a 500 ppm TBZ and sealed in bags of medium density polyethylene films of two different thicknesses (10 and 20μm). Sealed fruits were stored at 5°C with 90-95% R.H and 20°C with 60-80% R.H. for 3 months. Control (unsealed) fruit were also stored at 5°C. In order to detirmine fruit quality external and internal appearance, fruit color, diameter, peel thickness, juice content, soluble solids content, titrable acidity, ascorbic acid content and ethanol concentration were evaluated. Packaging reduced weight loss of oranges more than cooling. Also diameter and peel thickness decrease were reduced because of the packaging in plastic film. Juice volatile content was increasing during storage. Juice ethanol content was significantly increased by storage at 20°C. The oranges kept at 20°C had higher ethanol contents than those kept at 5°C. The films used in this study did not appear to have any deleterious effect on the fruit but the quality of oranges is mainly affected by storage temperature.