THE EFFECTS OF THE “GREEN PASSIVE MAP” ON THE EVOLUTION OF THE GASEOUS AND QUALITY PARAMETERS IN STRAWBERRIES

Emirates Journal of Food and Agriculture

NICOLE ROBERTA GIUGGIOLI¹  ROSSELLA BRIANO¹  CRISTIANA PEANO¹ 

[1] Department of Agriculture, Forestry and Food

关键词: Temperature;    Post harvest quality;    Off-flavor;    Flexible packaging;    cv. Portola;   

DOI  :  10.9755/ejfa.2016-10-1426

学科分类：农业科学（综合）

来源: United Arab Emirates University, Faculty of Food and Agriculture

【 摘 要 】

The strawberries having an high perishability are more likely off-flavor during the postharvest. The control of volatile composition andquality of fruits during the postharvest handling is important especially in response to the change of the storage temperature. The objectiveof this study was to evaluate the effect of “green” passive MAP using films from natural sources on the evolution of the most importantgaseous and quality maturity indices for the strawberries fruits cv. Portola under the changes of the storage temperature. Strawberriesof cv. Portola were packaged with polypropylene (PP) film used as control, polylactic acid (PLA) and a prototype of non-commercialbiodegradable and compostable film (BIO N.C.) up to 10 days. Fruits were maintained at +2 °C for 7 days and then were shifted at +20°C for shelf life. The highest fermentative metabolites as aldehyde, ethanol and ethyl acetate (respectively 0.013 µl/l, 2.560 µl/l and0.830 µl/l) was detected at the end of storage into the PLA due to the highest CO2 (41.4 kPa) and the lowest O2 (2.7 kPa) concentrationsachieved into the MAP. Strawberries stored with the PP and BIO N.C. MAPs globally showed the best qualitative parameters.

【 授权许可】

CC BY