Journal of Food, Agriculture and Environment

Effects of film and seal conditions on the package atmosphere and storage stability of ‘Fuyu’ sweet persimmons

Author(s):

Hae Jin Kim ¹, Duck Soon An ¹, Gwang-Hwan Ahn ², Dong Sun Lee ^1*,

Recieved Date: 2010-11-16, Accepted Date: 2011-01-07

Abstract:

A 60 µm-thick low density polyethylene (LDPE) and 50 µm thick polypropylene/low density polyethylene laminated (PP/LDPE) films were used to pack 5 persimmons in either heat-sealed or tie-banded bags. A perforated package was used as the control. Tie-banding of the plastic film bags led to increased gas permeability of the package and a different CO₂/O₂ permeability ratio when compared to heat-sealed plastic film bags. Among the packages stored at 0°C, LDPE heat-sealed packages were best in maintaining the atmosphere of the package (0.4-3.6% O₂ and 4.2-4.9% CO₂) at optimal MA condition (1-3% O₂ and 4-7% CO₂), whereas heat-sealing led to an anoxic atmosphere in the bag with the lowest permeability (PP/ LDPE). Both tied packages of LDPE and PP/LDPE had overly high O₂ concentrations but optimal CO₂ levels. All packages were suitable for preserving the fruit for 55 days at 0°C, although the fruit did suffer from browning discoloration or skin blackening after extended storage. Transfer of the packages to 20°C led to drastic changes in internal atmosphere and fruit quality even after 1 day and maintenance of lower temperature condition is suggested in the distribution after long-term storage at low temperature.

Keywords:

Tie, heat sealing, package gas permeability, physiological disorders, temperature change

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Journal: Journal of Food, Agriculture and Environment
Year: 2011
Volume: 9
Issue: 1
Category: Food and Health
Pages: 95-98

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