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Individual shrink wrapping extends the storage life and maintains the antioxidants of mango (cvs. ‘Alphonso’ and ‘Banganapalli’) stored at 8°C”

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Title Individual shrink wrapping extends the storage life and maintains the antioxidants of mango (cvs. ‘Alphonso’ and ‘Banganapalli’) stored at 8°C”
Not Available
 
Creator Sudhakar Rao, D.V. and Shivasankar K. S
 
Subject mango
shrink wrapping
chilling injury
storage
 
Description Not Available
Freshly-harvested mature green mangoes (cvs. ‘Alphonso’ and ‘Banganapalli’) were individually shrink wrapped using two semi-permeable Cryovac films® (D-955 and LD-935) and a locally available LDPE film. The shrink wrapped and non-wrapped fruit were stored at 8 °C for 5 weeks and transferred to ambient conditions for subsequent ripening, to study the feasibility of alleviation of chilling injury (CI) and to determine shrink wrapping effect on fruit quality. Shrink wrapped mangoes of ‘Banganapalli’ and ‘Alphonso’ cultivars packed in D-955 (15 μm thickness) film could be stored for 5 weeks at 8 °C in fresh and unripe green condition. After storage, these cultivars respectively lost only 0.5 and 1.4 % mass in case of shrink wrapping as compared to
5.8 and 6.9 % loss in non-wrapped fruit. After removal from low temperature and unwrapping, shrink wrapped mangoes showed normal respiratory behaviour with production of CO2 and ethylene peaks (climacteric peaks) during ripening, whereas non-wrapped fruit did not show any respiratory peaks. Shrink wrapped mangoes ripened normally within a week at ambient temperature (24–32 °C and 60–70 % RH) with good surface yellow colour (reflected by hue and chroma values), edible softness, retention of nutritional quality and acceptable organoleptic quality. These quality parameters were better in fruit wrapped with D-955 film compared to
LD-935 and LDPE films. Total carotenoids in terms of β- carotene content were significantly higher in shrink wrapped fruit when compared to non-wrapped fruit. Among different shrink films, total antioxidant capacity and DPPH radical scavenging abilities were higher in LD-935 wrapped fruit in
case of ‘Alphonso’ cultivar whereas these were on par in LD-
935 and D-955 film wrapped fruit in case of ‘Banganapalli’
cultivar.
Not Available
 
Date 2019-03-18T06:48:43Z
2019-03-18T06:48:43Z
2015
 
Type Research Paper
 
Identifier Sudhakar Rao, D.V. and Shivasankar K. S. (2015). Individual shrink wrapping extends the storage life and maintains the antioxidants of mango (cvs. ‘Alphonso’ and ‘Banganapalli’) stored at 8°C”. Journal of Food Science and Technology, 52 (7): 4351-4359
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/17361
 
Language English
 
Relation Not Available;
 
Publisher Springer