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Effects of film permeability on reducing pericarp browning, preventing postharvest decay and extending shelf life of modified atmosphere‐retail packaged longan fruits
Author(s) -
Khan Muhammad Rafiullah,
Sripethdee Chao,
Chinsirikul Wannee,
Sane Amporn,
Chonhenchob Vanee
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13169
Subject(s) - shelf life , browning , modified atmosphere , postharvest , fumigation , polyethylene , polypropylene , horticulture , food science , chemistry , materials science , biology , composite material
Summary This study was aimed at understanding the role of film permeability in modified atmosphere packaging ( MAP ) of longan fruits. Fruits were stored at 2 °C in polyethylene ( PE ) bags of different gas transmission rates ( PE ‐3000, PE ‐6000 and PE ‐10000), compared to commercial polypropylene ( PP ; PP ‐1000). PE ‐3000 and PE ‐6000 maintained the longest shelf life of 46 days. Fruits in the PE ‐10000 had the shelf life of 39 days as limited by pericarp browning and decay. The shortest shelf life of 27 days was observed in the PP ‐1000 due to fermentative metabolism under anaerobic condition. These retail ready packages can potentially be used as an alternative to or with reduction in SO 2 fumigation for longan.