Modified atmosphere packaging delays enzymatic browning and maintains quality of harvested litchi fruit during low temperature storage

2019 ◽  
Vol 254 ◽  
pp. 14-20 ◽  
Author(s):  
Sajid Ali ◽  
Ahmad Sattar Khan ◽  
Aman Ullah Malik ◽  
Muhammad Akbar Anjum ◽  
Aamir Nawaz ◽  
...  
Keyword(s):  
Low Temperature ◽  
Modified Atmosphere Packaging ◽  
Enzymatic Browning ◽  
Modified Atmosphere ◽  
Low Temperature Storage ◽  
Litchi Fruit ◽  
Temperature Storage

scholarly journals Effects of Different Packaging Materials on Storage Quality of Crisp Plum

2021 ◽  
Vol 251 ◽  
pp. 02041
Author(s):  
Benjiao Li ◽  
Song Li ◽  
Huaiyu Yuan ◽  
Binrong Ma ◽  
Yong Jing ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Fruit Rot ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Low Temperature Storage ◽  
Storage Effects ◽  
Biochemical Measurements ◽  
Organic Acid Content ◽  
Temperature Storage

This experiment uses “Bashan crisp plum” as the material, uses nano-bags and spontaneous modified atmosphere preservation bags for packaging, combined with 1-MCP fumigation treatment, and stores in a cold storage at 1±1.5℃. The physiological and biochemical measurements are measured every 15 days Indicators to discuss the low-temperature storage effects of different packaging materials. The results showed that the use of nano-bags and air-permeability of 3000mL/bag/24h modified atmosphere packaging can reduce fruit rot, delay the yellowing of the peel, better maintain the fruit texture and organic acid content, and better maintain the original fruit.

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