Respiration rate and in-package gas evolution of "Okitsu" satsuma fruits held in shelf-life condition

“Okitsu” satsuma fruits, harvested the 20th of October, before being stored for 1 month in sheH-life condition (20°C and 70-75% RH) were first dipped in an emulsion containing 500 ppm of thiabendazole (TBZ) or left untreated, and then either nonwrapped or wrapped in groups of 8 with two different plastic films (Cryovac MD and MY, respectively 19mm and 20mm thickness). In-package atmosphere evolution (CO2and O2) and respiration rate of nonwrapped fruits were monitored daily. In addition at 10-day intervals fruit were inspected for decay, overall appearance, weight loss, and respiration rate and internai atmosphere of wrapped fruits was measured either at the mo­ ment of the removal of the film or the day after. An informai panel test of 7 technicians also tasted the fruits for sensory evaluation.The respiration rate of nonwrapped fruit or in-package CO2concentration decreased with the time in storage. The respiration rate of wrapped fruits following removal of the film was higher than that of nonwrapped ones, especially at the time of unwrapping, but the intemal CO2concentration was always lower than nonwrapped fruits. No important differences were observed between the two different plastic films. Both plastic films gave a positive contribution in reducing weigth loss and in maintaining freshness, even if the incidence of decay was higher in wrapped fruits than in nonwrapped ones, in particular, for fruits which received no fungicidial treatment. In generai the panellists found wrapped fruit more acceptable than nonwrapped fruit.