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<p>Passive modified atmosphere packaging (MAP) is the easiest method with wider adaptability, even in households, to store fruits and vegetables. To check the suitability of packaging film(s) and MAP conditions for longer storage with better fruit quality in guava, an experiment was designed using different packaging film pouches, i.e., low-density polyethylene (LDPE), polypropylene (PP) and Cryovac® PD-961 (PD). The guava fruits were packed in perforated and non-perforated pouches of each film and were stored at 12 ℃. The non-perforated PP film pouches (PP + NP) maintained the fruit weight with minimum physiological loss in weight (3.10%) and maximum fruit firmness (0.73 <i>N</i>). They minimized the chlorophyll degradation rate up to 21&#xa0;days after storage. In contrast, control fruits exhibited the lowest firmness (0.35 <i>N</i>) with the highest degradation of chlorophyll (a<sup>*</sup> value 3.49) and also exhibited the lowest retention of total phenols (217.48 mg GAE/100 g) and total flavonoids (113.33 mg CAE/100 g) after 21&#xa0;days of storage. The packs (PP + NP) exhibited higher retention of ascorbic acid (101.50 mg/100 g), total phenols (532.36 mg GAE/100 g), total flavonoids (313.75 mg CE/100 g) and total antioxidants (79.86%) towards the end of storage (21&#xa0;days) compared to control fruits (unpacked). The PP + NP-packed fruits received higher scores for various sensory attributes, making them most acceptable to consumers. Hence, under low-temperature conditions, PP non-perforated packages effectively extended the storage life of guava fruits compared to other films involved in this study.</p>

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Passive Modified Atmospheric Approach Using Polypropylene Film Prolongs the Storage Life of Guava Fruits Under Low-Temperature Conditions

  • 期刊论文

  • 发表日期：

    2025年5月22日

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  • A. J. Sachin,
  • Sudhakar Rao D.V.,
  • Vijay Rakesh Reddy Sanikommu,
  • Ranjitha K.,
  • Deep Lata,
  • Preethi Palpandian,
  • Wasim Siddiqui

摘要

Passive modified atmosphere packaging (MAP) is the easiest method with wider adaptability, even in households, to store fruits and vegetables. To check the suitability of packaging film(s) and MAP conditions for longer storage with better fruit quality in guava, an experiment was designed using different packaging film pouches, i.e., low-density polyethylene (LDPE), polypropylene (PP) and Cryovac® PD-961 (PD). The guava fruits were packed in perforated and non-perforated pouches of each film and were stored at 12 ℃. The non-perforated PP film pouches (PP + NP) maintained the fruit weight with minimum physiological loss in weight (3.10%) and maximum fruit firmness (0.73 N). They minimized the chlorophyll degradation rate up to 21 days after storage. In contrast, control fruits exhibited the lowest firmness (0.35 N) with the highest degradation of chlorophyll (a* value 3.49) and also exhibited the lowest retention of total phenols (217.48 mg GAE/100 g) and total flavonoids (113.33 mg CAE/100 g) after 21 days of storage. The packs (PP + NP) exhibited higher retention of ascorbic acid (101.50 mg/100 g), total phenols (532.36 mg GAE/100 g), total flavonoids (313.75 mg CE/100 g) and total antioxidants (79.86%) towards the end of storage (21 days) compared to control fruits (unpacked). The PP + NP-packed fruits received higher scores for various sensory attributes, making them most acceptable to consumers. Hence, under low-temperature conditions, PP non-perforated packages effectively extended the storage life of guava fruits compared to other films involved in this study.