Articles
PHYSIOLOGICAL AND QUALITY ATTRIBUTES OF MANGOSTEENS (GARCINIA MANGOSTANA L.) AS AFFECTED BY MODIFIED ATMOSPHERE PACKAGING
Article number
768_29
Pages
239 – 246
Language
English
Abstract
Changes in physiology and quality of mangosteens stored under modified atmosphere packaging (MAP) at a commercial scale for export were investigated.
Mangosteen fruit at ripeness stage 1, were packed into linear low-density polyethylene bags under MAP using 3 initial gas concentrations including: 6% O2: 15% CO2, 4% O2: 10% CO2 (% by volume) and 21% O2 (air). Fruit were stored at 13°C for 7, 14, 21, 28 and 32 d.
In-package O2 concentrations of all treatments drastically decreased due to high bulk density of the mangosteens inside the bags, whereas ethylene concentrations slightly increased and subsequently became quite stable during storage.
Fruit stored under 21% O2, 4% O2: 10% CO2 and 6% O2: 15% CO2 progressively developed to ripeness stage 2 after 21, 28 and 28 d, respectively.
Coincident with the increase of total soluble solids, titratable acidity of fruit tended to decrease during storage in the 21% O2-treatment, while these two quality attributes in fruit from the other treatments remained constant.
The pH of fruit in all treatments was quite stable, and pericarp and flesh firmness continuously decreased during storage.
After 32 d storage, more symptoms of pericarp hardening and calyx browning were found in fruit from 21% O2-MAP, compared with other treatments.
Growth of mold was detected on fruit in MAP with 21% O2 and 4% O2: 10% CO2 after 21 and 28 d, respectively.
In contrast, MAP with 6% O2: 15% CO2 effectively inhibited mold growth throughout 32 days-storage.
Sensory evaluation of fruit transferred from MAP to air storage at 25°C to ripen indicated that fruit from all treatments had acceptable eating quality after 28 d of MAP storage.
Mangosteen fruit at ripeness stage 1, were packed into linear low-density polyethylene bags under MAP using 3 initial gas concentrations including: 6% O2: 15% CO2, 4% O2: 10% CO2 (% by volume) and 21% O2 (air). Fruit were stored at 13°C for 7, 14, 21, 28 and 32 d.
In-package O2 concentrations of all treatments drastically decreased due to high bulk density of the mangosteens inside the bags, whereas ethylene concentrations slightly increased and subsequently became quite stable during storage.
Fruit stored under 21% O2, 4% O2: 10% CO2 and 6% O2: 15% CO2 progressively developed to ripeness stage 2 after 21, 28 and 28 d, respectively.
Coincident with the increase of total soluble solids, titratable acidity of fruit tended to decrease during storage in the 21% O2-treatment, while these two quality attributes in fruit from the other treatments remained constant.
The pH of fruit in all treatments was quite stable, and pericarp and flesh firmness continuously decreased during storage.
After 32 d storage, more symptoms of pericarp hardening and calyx browning were found in fruit from 21% O2-MAP, compared with other treatments.
Growth of mold was detected on fruit in MAP with 21% O2 and 4% O2: 10% CO2 after 21 and 28 d, respectively.
In contrast, MAP with 6% O2: 15% CO2 effectively inhibited mold growth throughout 32 days-storage.
Sensory evaluation of fruit transferred from MAP to air storage at 25°C to ripen indicated that fruit from all treatments had acceptable eating quality after 28 d of MAP storage.
Authors
S. Manurakchinakorn, M. Issalakraisila, P. Nuymak
Keywords
mangosteen, modified atmosphere packaging, physiology, quality
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