Articles
DEVELOPMENT OF PERFORATED MODIFIED ATMOSPHERE PACKAGE FOR MANGO
Article number
398_8
Pages
81 – 92
Language
Abstract
Unperforated PVC film used for seal-packaging of mango was not sufficiently permeable to O2 exchange required for the proper ripening of the flesh and the color development of the peel.
Thai mango ‘Nam Dork Mai’ stored at 20 °C required a perforated area ≥ 0.004 cm2 (≥ 7 % O2) to allow proper ripening and to stop off flavor noticeable in unperforated PVC film packages.
The carotene pigmentation of the peel needed a higher level of O2 than the flesh.
Perforation of the film with pore area ≥ 0.39 cm2 (O2 ≥ 19%) required 2 weeks for the proper color development of the peel but with pore area ≥ 0.008 cm2 (O2 ≥ 7%) it required 3 weeks. ‘Keitt’ mango studied in Israel responded positively to the delay of over-ripening in unperforated polyolefin films during prolonged storage (4–5 weeks plus 1 week of shelf life).
Thai mango ‘Nam Dork Mai’ stored at 20 °C required a perforated area ≥ 0.004 cm2 (≥ 7 % O2) to allow proper ripening and to stop off flavor noticeable in unperforated PVC film packages.
The carotene pigmentation of the peel needed a higher level of O2 than the flesh.
Perforation of the film with pore area ≥ 0.39 cm2 (O2 ≥ 19%) required 2 weeks for the proper color development of the peel but with pore area ≥ 0.008 cm2 (O2 ≥ 7%) it required 3 weeks. ‘Keitt’ mango studied in Israel responded positively to the delay of over-ripening in unperforated polyolefin films during prolonged storage (4–5 weeks plus 1 week of shelf life).
Publication
Authors
T. Yantarasri, S. Ben-Yehoshua, V. Rodov, W. Kumpuan, J. Uthaibutra, J. Sornsrivichai
Keywords
Color development, Film, Package, Fruit ripening, Mango, MAP, Perforation, Off Flavor
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