Testing perforated heat-shrinkable films and carbon dioxide absorbers for packaging of 'Tommy Atkins' mango.
Rodov V., Asuncion R. de la, Perzelan J., Koltai T., Ben-Yehoshua S.
Author Affiliation: Department of Postharvest Science of Fresh Produce, ARO, The Volcani Center, P.O. Box 6, 50 250 Bet-Dagan, Israel.
Advances in Horticultural Science 17 : 127-134
Abstract : Retail packaging in heat-shrinkable plastic films, either perforated or not, prevented shrivelling, delayed over-ripening and to a certain extent reduced decay incidence of 'Tommy Atkins' mangoes. Non-perforated films reduced fruit weight loss during three weeks of storage at 14°C and one additional week at 17°C by 70-90%, while the perforated ones saved 25 to 55% of the weight loss, depending on perforation level. Packaging in non-perforated films inhibited certain ripening-associated processes (peel degreening, acidity decline). Perforated films allowed fruit to reach full ripeness within the retail package. Addition of Ca(OH)2-containing sachets (CO2 absorbers) into non-perforated packages enabled a combination of yellow peel colour with minimal weight loss, but increased the decay incidence.