Kan yut a yu kan kep lae rak sa khunnaphap mamuang keaw sawoey doi chai polymeric film.
1986
Jinda Sornsrivichai | Jamong Uthaibutra | Onnop Wara Asawapati
Three types of polymeric film namely polyethylene (PE), polyvinyl chloride (PVC) and polypropylene (PP) were used as packaging materials to retard ripening of "Keaw Sawoey" mango. Mature green mangoes about 110 days after full bloom were individually wrapped and sealed with PE and PVC plastic film or packaging in polypropylene bag. The packages of produce were stored at 13 deg. Celsius with 78 % RH. Ripening of PE and PVC packaged mango was retarded. They were fresh and had good order, flavour and texture after 30 days storage while the unpackaged control was shrivelled and began to ripe. At 36 days after storage, mango in PE package began to ripe while the fruit under PVC package was still fresh. The mango stored in PP bag suffered from fermentation after 2 weeks although they are unripe. PE package was the best in preventing fruit weight loss. The weight loss of unpacked fruit was 14 % after 30 days but weight loss of PE packaged fruit was only 1.1 %. PVC film wrapping could retain fruit firmness better than other film. The differences in firmness could be detected after 3 weeks storage. The flesh firmness of unwrapped, PE and PVC wrapped fruit was 6, 6.8 and 7.5 Kg/7 mm.dm. respectively. Soluble solids content (% Brix) increased during storage and the higher content was found in unwrapped fruit. Citric acid content decreased during storage. Acid content in PE wrapped fruit decreased more rapidly than PVC wrapped fruit. Unpackaged fruit would ripe within 6 days at room temperature (26-33 deg. celsius). PVC and PE packaging delayed fruit ripening for one week further. The fruit ripened normally and there are no quality differences in fruit packaged in PVC and PE.
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