Modified atmosphere packaging and storage of Indian jujube fruit
Indian jujube: MAP and storage
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Investigation on Effect of active modified atmosphere packaging and storage temperature on shelf life and quality of Indian jujube (Ziziphus mauritiana Lamk.) cv. Gola fruit was carried out with 21 treatment combinations. Two concentrations of oxygen (2% and 5%), three concentrations of carbon dioxide (5%, 10% and 15%) and one control (environmental gaseous composition with 21% O2 and 0.03% CO2) were used in packages. Fruits were stored at ambient, 12ºC, or 6ºC temperatures. Treatment combination 5% O2 & 5% CO2 at 6ºC was found best for maintaining qualitative and physiological attributes a...
Investigation on Effect of active modified atmosphere packaging and storage temperature on shelf life and quality of Indian jujube (Ziziphus mauritiana Lamk.) cv. Gola fruit was carried out with 21 treatment combinations. Two concentrations of oxygen (2% and 5%), three concentrations of carbon dioxide (5%, 10% and 15%) and one control (environmental gaseous composition with 21% O2 and 0.03% CO2) were used in packages. Fruits were stored at ambient, 12ºC, or 6ºC temperatures. Treatment combination 5% O2 & 5% CO2 at 6ºC was found best for maintaining qualitative and physiological attributes and increased the shelf life up to 35 days, however, chilling injury on fruits were seen. Better retention of color coordinates (L , a , b , hº and C ), higher TSS and firmness, retention of higher ascorbic acid, acidity, phenol and moisture content, lower water loss and highest scores for overall orgenoleptic attributes were found in MAP with low temperatures. Finally this study indicated that Indian jujube fruit could be stored at 6ºC for 35 days with MAP (5% O2 and 5% CO2) allowed conservation of ber fruits with highest quality parameters and minimal risk of disorder development.
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