Effect of modified atmospheric packing on the quality and shelf-life of apple (Malus domestica)

Abstract

A study was conducted during 2005–06 to elucidate the effect of thickness and level of perforations of low-density polyethylene film bags on the quality and shelf-life of apples at room temperature. Fully mature ‘Royal Delicious’ apples (Malus domestica Borkh) were packed in low-density polyethylene film bags with different thicknesses (100, 150 and 200 μ) having variable perforations (0, 0.5, 1.0, 1.5, 2.0%), or not packed at all (control), and stored at ambient conditions (22–28°C and 52–68% relative humidity). The observations on physiological loss in weight, and quality parameters, like fruit firmness (N), total soluble solids (%), titratable acidity (%), total sugars (%), ascorbic acid content (mg/100 g pulp) and sensory evaluation were recorded before packaging and at 10 days interval up to 40 days after packaging. Results of the study revealed that physiological loss in weight (%), increased with the increase in storage period, and level of perforation (0.0 to 2.0%) and correspondingly, fruit firmness (N) and extractable juice (%) decreased. The thickness of the low-density polyethylene bags did not influence the physiological loss in weight and decay loss significantly but perforations did so. Similarly, fruit firmness and juice recovery were influenced both by the thickness and perforations of the low-density polyethylene films. All quality parameters, like TSS, total sugars, and ascorbic acid content were influenced by the thickness and perforation of the films invariably but the acidity remain unaffected. However, best quality apples were obtained with 150 μ low-density polyethylene film bags at 1.0% perforation.