So, better and holistic understanding of this internal atmosphere along with its exact regulatory role on various aspects of fruit ripening will facilitate the development of more meaningful, refined and effective approaches in postharvest management of fruits. In this way, internal atmosphere of a fruit (in terms of different gases and volatiles) plays a critical regulatory role in the process of fruit ripening. Differences in the prevailing internal atmosphere of the fruits may therefore be considered as one of the causes behind the existing varietal variability of fruits in terms of rate of ripening, qualitative changes, firmness, shelf-life, ideal storage requirement, extent of tolerance towards reduced O2 and/or elevated CO2, transpirational loss and susceptibility to various physiological disorders. Besides the well-known role of ethylene, gases and volatiles O2, CO2, ethanol, acetaldehyde, water vapours, methyl salicylate, methyl jasmonate and nitric oxide (NO) have the potential to regulate the process of ripening individually and also in various interactive ways. Species and varietal variability in surface characteristics and anatomical features therefore influence not only the diffusibility of gases and volatiles across the fruits but also the activity and response of various metabolic and physiological reactions/processes regulated by these compounds. Primarily, surface morphology and anatomical features of a given fruit determine the degree of permeance across the fruit. 2011).Ĭoncentrations of different gases and volatiles present or produced inside a fruit are determined by the permeability of the fruit tissue to these compounds. 2002 Kader 2009 Berry and Sargent 2009 Mangaraj and Goswami 2009 Kanellis et al. It has been observed that CA, MA and MAP basically modify the internal gaseous atmosphere of the fruits in favour of low O 2 to CO 2 ratio Elyatem et al. These approaches have in fact become the established methods for extending the postharvest-life of fruits (Yahia 2009 Mangaraj and Goswami 2009 Kader 2009 Sharma et al. 1993 Kader and Saltveit 2003a, b Yahia 2009 Kanellis et al. Retardation of ripening and associated physiological and biochemical changes (transpiration, respiration, ethylene production, softening and compositional changes) have been achieved by the application of controlled atmosphere (CA), modified atmosphere (MA) or modified atmosphere packaging (MAP) (Kader 1986 Leshuk and Saltveit 1990 Kanellis et al. KeywordsHeat shrinkable film–Physical changes–Chemical changes–Sensory quality–Shelf life These studies indicated that apples couldīe very well packed in Cryovac heat shrinkable films for about 35days with least PLW or decay loss, and without any adverse Had higher overall sensory acceptability (8.3 out of 9) over other films or control. (2.8%) and higher juice recovery (65.2%) and TSS (16.4%) over other films or control. Best results were obtained with Cryovac (9μ) films, which exhibited least PLW (2.3%) and decay loss (TSS), acidity, ascorbic acid content and overall sensory quality were recorded immediately before packing, and after packingĪt weekly intervals. Observations on physiological loss in weight (PLW), decay loss, firmness, juice recovery, total soluble solids (9μ), polyolefin (13μ) and LDPE (25μ) or were not wrapped at all (control) and then stored at ambient conditions (22–28☌Īnd 52–68% RH). Fully mature Royalĭelicious apples (starch index 2.5 on 4.0 point scale) were either shrink-wrapped in 3 heat shrinkable films like Cryovac Effect of heat shrinkable films on shelf life and quality of apples under ambient conditions was studied.
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