[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Quality of mango fruits during storage: effect of synthetic and eco-friendly films

Srinivasa, P. C. and Susheelamma, N. S. and Ravi, R. and Tharanathan, R. N. (2004) Quality of mango fruits during storage: effect of synthetic and eco-friendly films. Journal of the Science of Food and Agriculture, 84. pp. 818-824.

[img] PDF
Restricted to Registered users only

Download (128kB)


Mango (Mangifera indica) cv ‘Alphonso’ fruits, harvested 40–50 days after flowering, were stored at 27 ± 1 ◦C and 65% RH under three conditions of packaging: (1) perforated plastic boxes, (2) wax lined cartons sealed with low-density polyethylene (LDPE) film, and (3) wax lined cartons sealed with chitosan films. The weight loss, firmness, Hunter colour values and acidity were determined periodically during storage. Sensory analysis was carried out to determine colour, firmness, flavour qualities and also defective spots. Principal component analysis (PCA) of the results indicated that fruits stored in perforated plastic boxes and LDPE film-sealed cartons differed significantly with respect to mango flavour, firmness and development of defective spots, while those in chitosan film sealed cartons retained the desirable qualities for a longer period (up to 20 days) without developing defective spots. The higher level of carbon dioxide and lower level of oxygen, or lower rate of oxygen transmission, associated with chitosan films delay ripening, and the higher water vapour transmission rate minimizes the rate of transpiration and prevents condensation of water droplets on the film. This helps in establishing equilibrium moisture content of mangoes in the cartons, which, in turn, extends the shelf life of fruits for a longer period.

Item Type: Article
Uncontrolled Keywords: packaging; eco-friendly; chitosan film; mango; sensory quality; storage
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Dept. of Biochemistry
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2008 04:55
Last Modified: 01 Jul 2015 12:57
URI: http://ir.cftri.com/id/eprint/1765

Actions (login required)

View Item View Item