Modified Atmosphere Packaging of Guava Fruit |
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| Authors: | D K Antala A K Varshney P R Davara V P Sangani |
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| Affiliation: | Department of Processing Food Engineering, College of Agricultural Engineering Technology, Junagadh Agricultural University, Junagadh, India |
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| Abstract: | Fully matured fresh guava fruits (Lucknow‐49) were precooled at 10 °C for 1 h and pretreated with 500‐ppm benomyl for 5 min. The fruits were packed in 25‐µm and 50‐µm LDPE bags with active modified atmosphere packaging of 3% O2 + 5% CO2, 6% O2 + 5% CO2 and 9% O2 + 5% CO2 gas concentrations and stored at 5 ± 1 °C and 10 ± 1 °C temperatures as well as non‐packaged as control. The shelf life of guava could be increased up to 42 days by packaging in 50‐µm LDPE bags with a gas concentration of 9% O2 + 5% CO2 and stored at 10 °C without much change in physical, biochemical and sensory characteristics. Physico‐chemical changes viz., PLW, pulp to peel ratio, firmness, TSS, total sugar, ascorbic acid and titratable acidity were observed minimum for fruits packed in 50‐µm LDPE bags at 3% O2 + 5% CO2 gas concentration at 5 °C storage temperature, but sensory score decreased drastically after 21 days of storage. Chilling injury was observed for the fruits packed at 5 °C storage temperature after 21 days of storage, and it was severe in 25‐µm LDPE bag at later stage. Control fruits over‐ripened with the highest weight loss (12.47%) on 6 days of storage and discarded from the storage. Copyright © 2014 John Wiley & Sons, Ltd. |
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| Keywords: | modified atmosphere packaging (MAP) guava shelf life |
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