Effect of modified atmosphere packaging with varied gas combinations and treatment on the quality of minimally-processed litchi fruits

• Main Authors: Putkrong Phanumong, Jurmkwan Sangsuwan, Nithiya Rattanapanone
• Format: Journal
• Published: 2018
• Subjects: Multidisciplinary
• Online Access: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85042218570&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/57991
• Institution: Chiang Mai University

© 2017, Prince of Songkla University. All rights reserved. This study aimed to select the optimum oxygen (O2) and carbon dioxide (CO2) concentrations for storage of minimally-processed litchi fruit cv. ‘Jugkapat’ packed in a nylon laminated with linear low density polyethylene bag (Nylon/LLDPE). Litchi fruits (fully-red stage) and their arils were sanitized with peroxyacetic acid solutions 100 mg L-1, 3 min and 50 mg L-1for 1 min, respectively. Litchi arils were stored under nine combinations of O2(2.5, 5.0, and 7.5%) and CO2(5.0, 7.5 and 10.0%) with atmospheric nitrogen balance for 18 days at 2±1°C. The optimum concentration of O2and CO2for storage of minimally-processed litchi fruit was 5.0% and 5.0% due to the lowest levels of juice leakage, ethanol content, microbial growth and maintained firmness the best. The atmosphere of 5.0% O2and 5.0% CO2maintained the respiratory quotient value closely to 1.0 during storage. The microbial counts are in the microbiological limits for food safety.