STORABILITY AND SOME PHYSIOLOGICAL PROPERTIES OF TANGERINE FRUIT OVER-WRAPPED OR INDIVIDUALLY SEAL PACKAGED WITH PLASTIC FILM
PVC plastic film packaging extended the storage life of the fruits for 2 weeks at ambient temperature by limiting the water loss, preventing peel shrinkage and fruit softening. Storage of tangerine fruit at 13°C, 86% RH, plastic film sealed packaging could retain the peel appearance and quality up to 2 months but after the first month of storage, the taste and flavour of the pulp began to decrease. The potential weight loss reduction by film packaging is dependent on the storage condition, irrespective of fruit age.
Seal packaging showed no effect on respiration and C2H4 production at room temperature. CO2 and C2H4 inside the sealed fruits were not consistently higher than the unsealed fruits. Individually seal packaging of fruit with plastic film showed higher O2 stress inside the fruit than over-wrapped of fruits on polystyrene tray. The difference in O2 stress of both types of sealing and the unpacked fruit had neglible effect in fruit quality during one month storage at 13°C.