Modified Atmosphere Packaging of Guava Fruit

摘要

Fully matured fresh guava fruits (Lucknow-49) were precooled at 10 degrees C for 1h and pretreated with 500-ppm benomyl for 5min. The fruits were packed in 25-mu m and 50-mu m LDPE bags with active modified atmosphere packaging of 3% O-2+5% CO2, 6% O-2+5% CO2 and 9% O-2+5% CO2 gas concentrations and stored at 5 +/- 1 degrees C and 10 +/- 1 degrees C temperatures as well as non-packaged as control. The shelf life of guava could be increased up to 42days by packaging in 50-mu m LDPE bags with a gas concentration of 9% O-2+5% CO2 and stored at 10 degrees C without much change in physical, biochemical and sensory characteristics. Physico-chemical changes viz., PLW, pulp to peel ratio, firmness, TSS, total sugar, ascorbic acid and titratable acidity were observed minimum for fruits packed in 50-mu m LDPE bags at 3% O-2+5% CO2 gas concentration at 5 degrees C storage temperature, but sensory score decreased drastically after 21days of storage. Chilling injury was observed for the fruits packed at 5 degrees C storage temperature after 21days of storage, and it was severe in 25-mu m LDPE bag at later stage. Control fruits over-ripened with the highest weight loss (12.47%) on 6days of storage and discarded from the storage. Copyright (c) 2014 John Wiley & Sons, Ltd.