Effect of Polyolefin Film on the Quality of Kiwifruit with 1-MCP Treatment in Modified Atmosphere Packages

Abstract:

Kiwifruit is very perishable especially at 20 °C. The quality of kiwifruit with 1-MCP treatment stored at 20 °C in modified packages was investigated. Three different polyolefin films, including 0.03mm thickness polyethylene (PE), 0.03mm and 0.05mm thickness poly (vinyl chloride) (PVC) films, were used as packaging films. Kiwifruit were fumigated with 1-MCP to delay ripeness and then packaged with the three films and control (air). O₂ and CO₂ concentrations in the packages, flesh firmness, soluble solids concentration (SSC), titratable acidity (TA) and ascorbic acid were measured. MAP treatments could postpone the increase of TTS, inhibit the reduction of TA, and avoid the decrease of flesh firmness. Kiwifruit packaged in 0.05mm PVC obtained 33% TA more than control fruit and approximate 25 % retention of initial firmness. However, MAP didn’t maintain more ascorbic acid content of kiwifruit. In conclusion, MAP using polyolefin films combination 1-MCP treatment, especially 0.05mm PVC, might be more effective for preserving the quality of kiwifruit.

• Periodical: Advanced Materials Research (Volumes 236-238)
• Pages: 2769-2772
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.236-238.2769
• Online since: May 2011
• Authors: Xi Hong Li, Cheng Jun Wang, Ai Li Wang, Yao Xiao, Yao Tang, Wei Li Li
• Keywords: 1-MCP, Kiwifruit (Actinidia chinensis planch Cv. Lushanxiang), Modified Atmosphere Package, Polyolefin Film, Quality

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