RESUMEN
The present investigation was carried out to study the response of two commercial pomegranate cultivars to individual shrink wrapping in extending the storage life and quality maintenance. Pomegranate fruits ('Mridula' and 'Bhagwa') were individually shrink wrapped using three semi-permeable films (Cryovac® BDF-2001, D-955 and normal LDPE) and stored at ambient (25-32 °C and 49-67% RH) and low temperature (8 °C and 75-80% RH). Shrink wrapping greatly reduced weight loss in both cultivars irrespective of the film used and storage temperature. Weight loss in shrink wrapped (D-955 film) 'Mridula' and 'Bhagwa' after 1 month storage at ambient temperature was respectively 1.40 and 1.05%, when compared to 22.92 and 22.53% in non-wrapped fruits. After 3 months at 8 °C, shrink wrapped 'Mridula' and 'Bhagwa' fruits lost only 0.43 and 0.68% weight respectively, compared to 17.23 and 21.67% in non-wrapped ones. Shrink wrapping significantly reduced the respiration rate at ambient temperature and the response varied with variety and film used. Shrink wrapped fruits of both cultivars retained the original peel colour (Hunter h∘ and C* values) to a maximum extent during 3 months storage at 8 °C and shelf-life period at ambient temperature. Irrespective of variety and film, shrink wrapping maintained the peel thickness and peel moisture content, significantly much higher than non-wrapped fruits at both temperatures. Compared to 'Mridula' cultivar, 'Bhagwa' responded well to shrink wrapping during prolonged storage at both temperatures with better maintenance of quality in terms of appearance, colour, juice content, TSS, acidity, sugars and sensory attributes. At ambient temperature, shrink wrapping with D-955 or LDPE film extended the storage life of 'Mridula' and 'Bhagwa' for 3 weeks and 1 month respectively, whereas at 8 °C both could be stored for 3 months with 3 days of shelf life.
RESUMEN
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 ß-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.
RESUMEN
Immature green cucumber cv. 'Padmini' fruits were individually shrink wrapped with Cryovac D955 (60 guage) film and stored at 12 ± 1 °C, 90-95% RH as well as ambient conditions (29-33 °C, 65-70% RH). At 12 ± 1 °C and 90-95% RH, individual shrink wrapped cucumber recorded minimum Physiological loss in weight (0.66%) as compared with unwrapped fruits (11.11%) at the end of refrigerated storage (15 days). The softening (loss of firmness) was maximum (1304.6-876.6 g force) in unwrapped cucumbers whereas in shrink wrapping, minimum loss in firmness (1304.6-1065.3 g force) was observed after 12 days storage at 12 ± 1 °C and 90-95% RH but greater loss of weight and firmness makes the control cucumbers unmarketable after 9 days of storage. There were no rotting at all both in shrink wrapped and unwrapped cucumbers upto 15 days of storage at 12 ± 1 °C and 90-95% RH. After 15 days storage of shrink wrapped cucumbers at 12 ± 1 °C and 90-95% RH, there was loss of green colour and development of yellowness and decay. The sensory attributes score was highest in shrink wrapped cucumbers as compared to unwrapped cucumbers at end of both storage conditions. Thus it can be concluded that individual shrink wrapped cucumber can be stored well upto 15 days at 12 ± 1 °C and 90-95% RH and for 5 days at ambient conditions (29-33 °C, 65-70% RH) with maximum retention of green colour, no spoilage, minimum weight and firmness loss and very good sensory quality attributes whereas, unwrapped fruits can be stored well upto 9 days at 12 ± 1 °C and 90-95% RH and for 2 days at ambient conditions with maximum retention of physico-chemical quality attributes.