Effect of modified atmosphere packaging on persimmon fruit (cv. Karaj)
Physical, chemical and mechanical properties
AHMAD DADASHPOUR1, MAJID RAHEMI1, MOHAMMAD JOUKI*2
*Corresponding author
1. Shiraz University, Faculty of Agriculture, Department of Horticulture, Iran
2. Young Researchers Club, Islamic Azad
University, Shahr-e-Qods Branch, Tehran, Iran
Abstract
The effects of modified atmosphere packaging (MAP) on some quality parameters of persimmon (Diospyros kaki L.) cv. Karaj were examined over a period of 28 days. Persimmons were segmented and stored under vacuum packaging (VP), Air packaging (21 percent O2 +79 percent N2 as AP) and two modified atmospheres packaging systems (20 percent CO2 + 10 percent O2+70 percent N2 as active MAP1 and 30 percent CO2 + 70 percent N2 as active MAP2) in polyethylene (PE) trays. The results indicated that the samples stored in MAP2 had the lowest changes about TSS, SF, and pH but AP stored samples had the most changes in investigated traits. Also the samples stored in MAP2 showed the highest L* (lightness) with lowest modifications in a*, b* and ΔE.
INTRODUCTION
Modified atmosphere packaging (MAP) combined with refrigeration is a widely used food preservation method. The gases normally used for preservation include combinations of O2, CO2 and N2. Modified atmosphere packing has been used for increased distribution range and longer shelf-life. The effects and roles of the gases normally used in the modified atmospheres (O2, CO2, and N2) have been extensively reported (1, 2). Adverse physiological changes included weight loss due to transpiration and respiration, flesh softening and diminish of resistance to microbial pollution are contributed to decay of fruits (3). Treatments of high CO2 may affect on visual quality of persimmon slices (4). Fruits are nutritious and interesting foods, because of having attractive colour, shape, unique taste and smell and also they are rich about minerals, vitamin and other beneficial ingredients (5). As a useful conservation method, MAP can be introduced for extending the shelf-life of different perishable food products such as fruits (6- 8). Increased CO2 and/or decreased O ... ...
