Effects of active modified atmosphere packaging with argon and nitrogen on postharvest quality of loquat
The effects of active modified atmosphere packaging (MAP) with four different gas compositions (12% O2 + 3% CO2 + 85% Ar), (12% O2 + 3% CO2 + 85% N), (15% O2 + 5% CO2 + 80% Ar), (15% O2 + 5% CO2 + 80% N) and control (air) on the postharvest quality and shelf life of Ottawianni loquats fruits were assessed. To monitor effects of active MAP with high percent of argon and nitrogen gases on loquats fruits, fruit skin colour (L*, a*, b*, C) values, total soluble solids (TSS), titratable acidity (TA), pH, total phenolic content (TPC), total flavonoid content (TFC), skin browning and percentage of O2/CO2 changes were evaluated each 0, 4, 8, 16, 24 and 30 days of storage at 5°C with a relative humidity of 90%. Results indicated that argon-treated fruits had higher TPC and TFC contents. However, nitrogen application kept fruit skin browning percentage lower compared to other treatments. The present findings show that active MAP storage including different headspace gas concentrations were found to be effective in maintaining the postharvest quality of Ottawianni loquats fruits for 30 days of storage.
Öz, T., Kafkas, E. and Eker, T. (2019). Effects of active modified atmosphere packaging with argon and nitrogen on postharvest quality of loquat. Acta Hortic. 1242, 335-342
active MAP, loquat, postharvest, quality, browning, argon, nitrogen