Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit

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Impacts of packaging conditions on shelf-life quality of fresh-cut ‘Lushanxiang’ kiwifruit were investigated during 12 d of storage at 4 °C. Fruit slices were wrapped in 64 μm polypropylene (PP) film flushing with high CO2 (40% or 10%) atmosphere or passive modified atmospheres (air). Measurements of firmness, total phenolic content, chlorophyll and microbial growth were evaluated over time. Active packaging with the initial 10% CO2 plus 5% O2 was the most effective in maintaining flesh firmness, total phenolic and chlorophyll content, which was still 11N, 0.75 mg/mL and 0.09 mg/g respectively. Both 40% and 10% CO2 active modified packaging significantly inhibited the microbial grows. Further researches are needed to evaluate the sensory aspects, as well as to characterize the flesh translucency phenomenon of fresh-cut kiwifruits.

Info:

Periodical:

Advanced Materials Research (Volumes 233-235)

Edited by:

Zhong Cao, Lixian Sun, Xueqiang Cao, Yinghe He

Pages:

1985-1988

DOI:

10.4028/www.scientific.net/AMR.233-235.1985

Citation:

W. L. Li et al., "Effect of Packaging Conditions on Physiology Quality and Shelf-Life of Fresh-Cut Kiwifruit", Advanced Materials Research, Vols. 233-235, pp. 1985-1988, 2011

Online since:

May 2011

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$35.00

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