บทคัดย่องานวิจัย

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Prolonged storage of Karuthacolomban mango by modified atmosphere packaging at low temperature.

Illeperuma, C. K. and Jayasuriya, P.

Journal of Horticultural Science and Biotechnology. Volume 77, Number 2, 2002. Pages 153-157.

2002

บทคัดย่อ

Prolonged storage of 'Karuthacolomban' mango by modified atmosphere packaging at low temperature.

Mature 'Karuthacolomban' mangoes were sealed in low-density polyethylene (LDPE) bags to create modified atmosphere (MA) conditions and stored at 13 deg C and 94% RH. The effect of potassium permanganate impregnated bricks as ethylene scavengers and activated granular charcoal as carbon dioxide scavengers on extending the storage life of mango was examined. The in-package concentrations of oxygen, carbon dioxide and ethylene, and changes in physicochemical properties during storage were determined. Storage was terminated at different intervals, and the fruits were allowed to ripen naturally under ambient conditions. The optimum storage period was determined based on the visual quality rating (VQR) and disease index (DI) of the ripened fruits. The physicochemical and sensory properties of the ripened fruits subjected to MA storage were determined and compared with the fruits packaged in perforated LDPE bags. In-package oxygen, carbon dioxide and ethylene concentrations were 2.3%, 6.2% and 0.24 mg kg-1, respectively, in packages containing the scavengers on day 21 in storage. These corresponding concentrations in the packages were 7.5%, 11.7% and 0.8 mg kg-1, respectively, in the absence of scavengers on day 21 in storage. The fruits packaged with scavengers had lower percent weight loss and minimum changes in physicochemical properties compared with the fruits packaged without scavengers. The modified atmosphere created in LDPE was effective in delaying ripening of 'Karuthacolomban' mangoes up to 16 d; ripening was further delayed up to 21 d in the presence of scavengers. Physicochemical and sensory properties, VQR and DI of MA stored mango after ripening were similar to those packaged in perforated LDPE bags. Therefore, packaging of 'Karuthacolomban' mango in 0.05 mm LDPE bags of 1:1 surface area to weight ratio (cm2g-1) with 50 ml of saturated potassium permanganate absorbed onto suitable porous matrices and 2 g of activated granular charcoal could be recommended to increase storage life at 13 deg C.