Physiological and biochemical responses of dragon fruit [Hylocereus polyrhizus (Weber) Britton and Rose] to modified atmosphere packaging
2015
Agustin, J.F.
The extension of storage life of red-fleshed dragon fruit was determined through modified atmosphere packaging (MAP). Dragon fruit was cured overnight at ambient (27-29 deg C) condition before packing individually in different polymeric films. Gas concentrations maintained inside MAP were: O sub 2 level at 11-18%; CO sub 2 at 0.24-1.2%; and ethylene at 0.07-0.68 ppm. Respiration rate during poststorage was 22-66 mg CO sub 2/kg/h. Fruit packed in MAP significantly maintained high visual quality rating, reduced weight loss thus delaying peel shriveling. MAP also delayed fruit softening and discoloration of the bracts. Under ambient (27-29 deg C) condition, fruit packed in cling wrap (CW) had storage and shelf life of nine and two days, respectively. In addition, CW-packed fruit was perceived to be sweeter, firmer and had the highest over-all acceptability rating. On the other hand, at 12-14 deg C, the recommended MAP was 0.05mm thick polyethylene bag (PEB) with two puncher size perforations (PP2). This MAP treatment extended storage life for 23 days and three days shelf life (poststorage at 20 deg C) due to delayed peel shriveling and change in bract color. Moreover, PE2-packed fruits had significantly higher total phenolic content and antioxidant scavenging activity than the non-MAP fruit. Ascorbic acid and sensory attributes on the other hand were not affected by the treatment.
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