Effects of Microperforated Polyethylene Bags and Temperatures on the Storage Quality of Acid Lime Fruits

摘要

The potential of 30 urn thickness High Density Polyethylene (HDPE) bags with, 1x40, 2x40,3x40 microperforations and no-bags (control) for maintaining the quality of "Key"acid lime fruits during storage has been investigated. The influence of storage temperatures (10 and 20 deg C) and storage periods (5 and 10 weeks) was evaluated. The greenest and firmest fruits were found in microperforated polyethylene bags compared with no polybags when stored at 10 deg C. At 20 deg C, fruit were less green and firm, although fruit kept in microperforated polybags were consistently greener than fruit without polybags. The benefit of using microperforated polybags declined with increasing storage periods. However, vitamin C and color value (a value) of fruits wassupper (p<0.05) with 1X40 microperforation polyethylene bags, compared to the other treatment. Microperforation polyethylene bags reduced remarkable weight loss and decay in fruits stored at the both room temperature (20 deg C) and 10 deg C. Maximum weight loss and decay observed in control (non-bag) and minimum in polybags with 40 microperforation. The incidence of decay, particularly in fruits stored at 20 deg C, is a major limitation to the use of microperforation polybags for long-term storage. There was not significant differences in juice quality of fruit (SSC, pH and acid) stored in polybags or no-bags (control).