Articles
Effect of different packaging on quality changes of fresh-cut durian ‘Monthong’
Article number
1186_26
Pages
171 – 176
Language
English
Abstract
Prolonging storage life of fresh-cut durian ‘Monthong’ was studied.
The objective of the experiment was to evaluate the effect of packaging on quality and storage life of fresh durian pulp.
Slightly ripe durian fruit were opened and the pulp with seeds was removed in hygienic conditions.
After removing the seeds, durian pulp without seeds was packed in various types of packaging: polypropylene (PP) tray and over-wrapped with polyvinyl chloride (PVC) stretch film; black polystyrene (PS) tray with clear PVC lid; polyethylene terephthalate (PET) clamshell tray; polypropylene (PP) tray and placed inside PP bag (25 μm thickness); and polypropylene (PP) tray and placed inside low-density polyethylene (LDPE) bag (25 μm thickness). Fresh-cut durians of all treatments were stored at 10±1°C. The durian pulp quality was evaluated after 0, 5, 10, 15 and 20 days of storage.
It was found that the pulp in all treatments were not much different in physical and chemical quality characteristics.
However, weight loss, oxygen and carbon dioxide concentration in the package differed.
The eating quality of the fresh-cut durians decreased over the storage period and was unacceptable after 15 days of storage.
The objective of the experiment was to evaluate the effect of packaging on quality and storage life of fresh durian pulp.
Slightly ripe durian fruit were opened and the pulp with seeds was removed in hygienic conditions.
After removing the seeds, durian pulp without seeds was packed in various types of packaging: polypropylene (PP) tray and over-wrapped with polyvinyl chloride (PVC) stretch film; black polystyrene (PS) tray with clear PVC lid; polyethylene terephthalate (PET) clamshell tray; polypropylene (PP) tray and placed inside PP bag (25 μm thickness); and polypropylene (PP) tray and placed inside low-density polyethylene (LDPE) bag (25 μm thickness). Fresh-cut durians of all treatments were stored at 10±1°C. The durian pulp quality was evaluated after 0, 5, 10, 15 and 20 days of storage.
It was found that the pulp in all treatments were not much different in physical and chemical quality characteristics.
However, weight loss, oxygen and carbon dioxide concentration in the package differed.
The eating quality of the fresh-cut durians decreased over the storage period and was unacceptable after 15 days of storage.
Authors
P. Kwanhong
Keywords
minimally processed fruit, polypropylene, polyvinyl chloride
Groups involved
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