"Salustiana" oranges were dipped in a 500 mg/L imazalil emulsion and wrapped in polystyrene trays using three different plastic films: Omni, MR and MY, with high, medium and low permeability to gases and water vapour, respectively. Fruits were then stored at ambient temperature (18 degrees -20 degreesC) and relative humidity (60-65%) for 6 weeks. MY film created in-package anaerobic conditions (about 10% CO2 and 8% O-2), increased the rate of deterioration of internal quality parameters and promoted pathogen development, even in fruits treated with imazalil (28% decayed fruits after 6 weeks). Omni film did not alter the nutritional composition, but had little influence in reducing the transpiration rate as fruits at the end of storage lost about 14% weight, compared to 18% for non-wrapped fruits and 2% for those wrapped with the other two films. Very positive results were obtained with the imazalil-MR film combination, which let the fruits maintain their initial chemical and aesthetical characteristics during the entire storage time and limited loss due to decay to about 1%

Influence of film wrapping on quality maintenance of “Salustiana” oranges under shelf-life conditions / D’Aquino, S.; M. o. l. i. n. u. M., G.; Piga, Antonio; Agabbio, Mario Carlo Salvatore. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 13:1(2001), pp. 87-100.

Influence of film wrapping on quality maintenance of “Salustiana” oranges under shelf-life conditions

PIGA, Antonio;AGABBIO, Mario Carlo Salvatore
2001-01-01

Abstract

"Salustiana" oranges were dipped in a 500 mg/L imazalil emulsion and wrapped in polystyrene trays using three different plastic films: Omni, MR and MY, with high, medium and low permeability to gases and water vapour, respectively. Fruits were then stored at ambient temperature (18 degrees -20 degreesC) and relative humidity (60-65%) for 6 weeks. MY film created in-package anaerobic conditions (about 10% CO2 and 8% O-2), increased the rate of deterioration of internal quality parameters and promoted pathogen development, even in fruits treated with imazalil (28% decayed fruits after 6 weeks). Omni film did not alter the nutritional composition, but had little influence in reducing the transpiration rate as fruits at the end of storage lost about 14% weight, compared to 18% for non-wrapped fruits and 2% for those wrapped with the other two films. Very positive results were obtained with the imazalil-MR film combination, which let the fruits maintain their initial chemical and aesthetical characteristics during the entire storage time and limited loss due to decay to about 1%
2001
Influence of film wrapping on quality maintenance of “Salustiana” oranges under shelf-life conditions / D’Aquino, S.; M. o. l. i. n. u. M., G.; Piga, Antonio; Agabbio, Mario Carlo Salvatore. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 13:1(2001), pp. 87-100.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/47243
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