Modified atmosphere packaging (MAP) of 'Tommy Atkins' mango in perforated film.
Rodov V., Fishman S., Asunción R. de la, Peretz J., Ben-Yehoshua S.
Author Affiliation: ARO, Volanic Center, Bet-Dagan, Israel.
: 654-661
Abstract : Packaging Tommy Atkins mangoes in perforated polyethylene film delayed fruit spoilage, allowed normal ripening, reduced weight loss by 50% and prevented fruit shrivelling. Irreversibly impaired ripening and anaerobic fermentation were observed in fruits sealed in non-perforated film. A series of modified atmosphere packages, with different steady-state levels of O2 and CO2, was obtained by varying the perforation area (per package of 2 fruits) from 1 to 69 mm˛. In all these perforated packages, fruits were capable of undergoing ripening-related changes, but their rate differed according to the atmosphere in the package. It is suggested that this system could allow regulation of ripening rates so that they correspond with the desired duration of storage and/or transportation. Various ripening parameters differed in sensitivity to modified atmospheres, and a yellow peel colour was attained later than other ripeness traits. However, it was still possible to achieve a desirable combination of fruit qualitative characteristics as the phase of over-ripening was consistently delayed in perforated polyethylene.