Journal of Food, Agriculture and Environment

Modified atmosphere packaging of individual ‘Fuyu’ sweet persimmons

Author(s):

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

Recieved Date: 2010-07-17, Accepted Date: 2010-11-11

Abstract:

Individual ‘Fuyu’ persimmon fruits were packaged in different plastic films (50-µm low density polyethylene (LDPE), 50-µm polypropylene (PP)/ LDPE laminated film, 35-µm microperforated PP) to create a variety of internal atmospheres. Perforated 50-µm LDPE was also used as an atmospheric control. The fabricated packages were stored at 0 °C for different periods and subsequently moved to 20 °C to evaluate the durability of the packaged fruit under temperature-abused marketing conditions. The fruit in the perforated control package experienced little atmosphere modification and showed the most severe weight loss and skin blackening, whereas the fruit packaged in the least permeable PP/LDPE laminated film developed an anaerobic atmosphere and underwent browning (discoloration) at 82 days. The LDPE film package attained an internal atmosphere of 3-8% O₂ and of 3-7% CO₂ and best preserved the visual quality of the fruit. None of the MA packages protected the fruit from the effects of high temperature (20 °C), which caused physiological disorders. Low temperatures should therefore be considered essential during the distribution and marketing of the packaged fruit.

Keywords:

Diospyros kaki L., individual fruit, plastic film, package atmosphere, quality

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Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 12-15

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