Modified atmosphere packaging (MAP) of mango and avocado fruit.
González G., Yahia E. M., Higuera I.
Author Affiliation: Centro de Investigación en Alimentación y Desarrollo, Apartado Postal 1735, Hermosillo, Sonora, Mexico.
: 335-344
Abstract : Mango fruits (cv. Keitt) were individually packed in low or high density polyethylene films (LDPE and HDPE) and kept at 20°C and 67% RH for 4 weeks. The characteristics of the films (thickness, water vapour permeability and O2 permeability) were determined. O2 and CO2 levels within the packs were analysed twice per week, and were found to be comparable to predicted atmospheres in LDPE but lower than predicted in HDPE. Fruits were evaluated objectively and subjectively every week for quality changes. MAP delayed fruit ripening, reduced weight losses, and did not result in any off-flavours. Avocado fruits (cv. Hass) were individually sealed in 5 films (4 LDPE and one HDPE) of different characteristics and kept at 5° and 85% RH for 4 weeks. Three MAP treatments were used: one passive and 2 semi-active treatments. In semi-active MAP, CO2 or CO2 and N2 were introduced to the pack immediately after sealing. Atmosphere changes were analysed at intervals, and fruits were evaluated every week for texture changes, weight losses and the development of chilling injury. Texture and weight losses were reduced by MAP and were least in thicker films. Initial atmosphere modification reduced the accumulation of ethylene in the packs but did not result in any additional benefits with regard to fruit texture and weight losses. Chilling injury was lowest in fruits packed in the thickest LDPE films.