EFFECT OF ACTIVE AND PASSIVE MODIFIED ATMOSPHERE PACKAGING ON QUALITY ATTRIBUTES OF STRAWBERRY FRUITS DURING COLD STORAGE | ||||
| Arab Universities Journal of Agricultural Sciences | ||||
| Article 12, Volume 24, Issue 1, March 2016, Page 157-168 PDF (420.81 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajs.2016.14192 | ||||
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| Authors | ||||
| Ebtsam H. Afifi* 1; Ragab M. E.2; Abd El-Gawad H. G.2; Emam M. S.3 | ||||
| 1Vegetables Handling Research Dept., Hort. Res. Institute, ARC, Giza, Egypt. | ||||
| 2Hort. Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt | ||||
| 3Vegetables Handling Research Dept., Hort. Res. Institute, ARC, Giza, Egypt | ||||
| Abstract | ||||
| This study was carried out during 2013-2014 and 2014-2015 seasons at a private farm located at Tokh district, Qalubia Governorate. Strawberry fruits ˝festival cultivar˝ to study the effect of active (7.5% O2 +15% CO2 or 10% O2 +10% CO2) and passive modified atmosphere packaging (MAP) on preserving the quality parameters and extend the shelf life of fruits during storage at 0˚C plus shelf life at 10˚C.The results showed that active MAP inhibit the weight loss and decay percentage, maintained fruit texture, ascorbic acid, titratable acidity (TA) and decrease in color development during storage and shelf life. Passive MAP was less effective in reducing the loss of fruits texture, TA and ascorbic acid content. Untreated MAP (control) gave the highest values of weight loss and decay percentage and lowest values of texture, becoming more red and poor appearance after 15 days of storage at 0˚C + 2 days at 10˚C. The results showed also that the optimum gas composition of MAP tests for strawberry was 7.5% O2 +15% CO2. No decay was observed in active MAP at 7.5% O2 +15% CO2 during the storage period plus shelf life. Furthermore, it also retarded texture, color, titratable acidity and ascorbic acid content. Finally, the study concluded that storage of strawberry fruits at active MAP of 7.5% O2+ 15% CO2 improved storability of fruits, and maintained fruit quality and gave fruits with good appearance till of 15 days at 0˚C + 2 days at 10˚C without decay. The shelf life of strawberry after harvest can be extended to 3 days at 0˚C + 2 days at 10˚C by this treatment. | ||||
| Keywords | ||||
| strawberry; Modified Atmosphere; packaging; Storage; shelf life | ||||
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