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

摘要

Perishable nature of strawberry poses serious challenges in maintaining quality andextending its market life. In this study, efficacy of macro-perforated polyethyleneterephthalate polyester (PET), low-density polyethylene (LDPE), and composite filmpackaging (PET + LDPE) was evaluated to inhibit fungal decay and retain nutritionaland organoleptic attributes of strawberries stored at 2 ± 0.5°C. Strawberries packedin LPDE exhibited better moisture retention, least fungal infection, and delayed lossof membrane permeability compared to PET + LDPE and PET. The LDPE film was alsomore effective in delaying increase in pH and total soluble solids and decline in fruitdry weight, titratable acids, ascorbic acid, and organoleptic acceptability. Overall,marketable life of strawberries packed in LDPE film was 2- and 1.5-fold higher thanstrawberries packed in either PET or LDPE + PET, respectively. Higher levels of antioxidantenzymes catalase, superoxide-dismutase, and peroxidase in LDPE-packedstrawberries suggest that LDPE retained strawberry quality was partly through maintainingROS-scavenging mechanism in fruits.