EVALUATION OF PACKAGING METHOD AND MATERIAL FOR SHELF LIFE ENHANCEMENT OF SWEET ORANGE
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Authors
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S. VISHNU VARDHAN
Post Harvest Technology Centre, Acharya N.G. Ranga Agricultural University, Bapatla -522 101
Abstract
Polyolefin and PVC shrink films were evaluated for individual and tray wrapping of carbendazim (1000 ppm) treated and hot water treated sweet orange fruits to extend the shelf life at ambient (29-38°C, 67-74%) and refrigerated (5-7°C) storage conditions. Different physico-chemical and microbial properties of wrapped fruits were studied until quality deterioration was observed. Wrapping reduced weight loss during 49 days of ambient storage, 75 days of refrigerated storage with post-storage holding period of one week. Polyolefin shrink wrapped fruits had significantly lower weight loss compared with other treatments. Juice content significantly dropped in tray wrapped fruits under both the storage conditions. Fruit firmness decreased in all the treatments during the storage period. Acidity and Ascorbic acid content declined with non-significant differences among the treatments. Reducing sugar content increased significantly in all treatments. PVC shrink wrapped fruits recorded lowest value for reducing sugar content in ambient storage condition and polyolefin shrink wrapped fruits recorded lowest value under refrigerated condition. There was no spoilage in any treatment stored under refrigerated condition up to 75 days except PVC tray wrapped fruits after 70 days. The surface microbial load showed a gradual raise in number of colonies during the storage period in samples stored under ambient condition. PVC tray wrapped fruits recorded higher scores for all sensory attributes analyzed and acceptable for 75 days of refrigerate storage. J.Res. ANGRAU 44(3&4) 72-81, 2016 72 very promisi
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