Effect of active packaging and refrigerated storage on quality attributes of kiwifruits (Actinidia deliciosa Chev)

Abstract

Kiwifruit has high nutritional value, as well as popularity with regard to taste and aroma. Nutritionally it has very high chlorophyll, dietary fiber, β- carotene, lutein, phenolics, flavonoids, provitamins- A, B1, B2, B3, B6, and vitamin B9 and zeaxanthin having very high functional properties. Various phytochemicals present in the fruits aid in prevention of certain types of cancer, cardiovascular diseases, stroke, atherosclerosis and cataracts and is of particular importance for the diabetics. Rapid flesh softening and high sensitivity of the fruits to ethylene are the major concerns of commercial kiwifruit handling which increase its susceptibility to injuries and leads to various fruit rots and ultimately deterioration in quality of fruits. In the present study effect of active packaging conditions and refrigerated storage (2±1oC) on different quality attributes of kiwifruit was studied. Fresh and healthy kiwifruits cv. Allison were packed in Low Density Polyethylene (LDPE 100 gauge) bags along with sachets of ethylene, oxygen and carbon dioxide scavengers alone or in combinations. Observations on changes in fruit weight (PLW), fruit firmness, TSS, sugars (total and reducing), titratable acidity, respiration rare and enzymes activity were recorded after every one month of refrigerated storage. Results revealed that all the treatments significantly influenced quality parameters of kiwifruit during storage however, LDPE packaging in containing potassium permanganate sachet alone, or in combination rendered most significant effect after 7 month refrigerated storage. The study indicated that kiwifruit could be stored up to 7 months when packed in LDPE bags with sachets of potassium permanganate (@ 5g/kg fruit) with highest fruit quality.