Colour development of araza fruit as related to modified atmosphere packaging
L. Gallego, M.S. Hernandez , J.P. Fernandez-Trujilo , O. Martinez, M. Quicazan
ISHS Acta Horticulturae 628: 343-350.
2003
บทคัดย่อ
Mature – green araza (Eugenia stipitata Mc Baugh) fruit were stored in air, or in macroperforated and unperforated low – eensitly polyethylene (LDPE 38 Micras) film bags at 7 or 10 0C to test the effects of modified atmosphere packaging (MAP) on fruit color development . Unperforated bags were also actively modified with 2% CO2 and 21% O2. storage times were 15 d for treatments at 10 0C or fruit stored in air at 7 0C, or 20 or 25 d for fruit stored in macroperforated or unprforated bags at 7 0C, respectively. Fruit from all treatments were kept for a shelf-life period of 3 d at 20 0C in open bags. Steady state atmospheres were not reached in active or passive bags at both tempeatures were always above 6% O2 and below 9% CO2 . Respiration showed a maximum value after 10 d in air at 10 c (1880 mg CO2 kg-1h-1) or after 6 d at 70C (3500 mg CO2 kg-1h-1). Only araza fruit at 7 0C in air or in macroperforated bags showed chilling injury symptoms (skin scald, inhibition of color development and increased susceptibility to anthracnose during the shelf-life period). Either MA reduced weight loss and extended fruit storage life particularlly in nonperforated bags. Color changes during ripenign were characterized by decreased Hue angle and increased chroma and lightness values. As expected , color changes were more noticeable at hither temperatures. Lightness linearly increased durinstorage and the shelf-life periods only at 10 C0, irrespective of the treatment used . Chroma values increased during storage in macroperforted bags at 7 0C compared with storaage in air . After 1 week at 10 0C , either active or passive MA slightly delayed fruit color development as relatred to higher Hue angle values.