EXTENDED COLD STORAGE OF WINTER PEARS BY MODIFIED ATMOSPHERE PACKAGING

The aim of this work was to evaluate the effect of passive modified atmosphere packaging (MAP) on the maintenance of fruit quality during the extended storage of ‘Rocha’ and ‘Packham’s Triumph’ pears. Fruit were packed in linear low density polyethylene (100 mm), with 6% BIF 1500 additive placed into perforated plastic boxes and kept at 0 ± 1 °C and 90 ± 5% RH for up to 180 days. MAP reduced weight loss by 14.8% for ‘Rocha’ and 11.5% for ‘Packham’s’ pears after 180 days in cold storage and retained the green color of the skin, which means that the yellowing visual perception was delayed in 60 and 90 days for ‘Rocha’ and ‘Packham’s’ pears, respectively. A strong softening was observed for ‘Packham’s’ pears after being kept for 150 days at 0° C followed by 5 days at room temperature, which did not limit the storage of both pear cultivars under modified atmosphere packaging. MAP created by linear low density polyethylene (100 mm), with 6% BIF 1500 additive extended in 30 days the cold storage for ‘Rocha’ and 60 days for ‘Packham’s’ pears.

Index terms
Pyrus communis L.; ‘Rocha’; ‘Packham’s Triumph’; polyethylene film; water loss; acceptance

Authorship

MOISES ZUCOLOTO

Professor at the Department of Agricultural and Biological Sciences, Federal University of Espírito Santo, BR 101, km 60, 29932-540,São Mateus-ES, Brazil. E-mail: moiseszucoloto@hotmail.com Universidade Federal do Espírito SantoBrasilSão Mateus, ES, Brasil Professor at the Department of Agricultural and Biological Sciences, Federal University of Espírito Santo, BR 101, km 60, 29932-540,São Mateus-ES, Brazil. E-mail: moiseszucoloto@hotmail.com

LUCIMARA ROGERIA ANTONIOLLI

Researchers - Brazilian Agricultural Research Corporation (EMBRAPA GRAPE AND WINE), Bento Gonçalves-RS, Brazil. Email: lucimara.antoniolli@embrapa.br(* Corresponding author.) Embrapa Uva e VinhoBrasilBento Gonçalves, RS, Brasil Researchers - Brazilian Agricultural Research Corporation (EMBRAPA GRAPE AND WINE), Bento Gonçalves-RS, Brazil. Email: lucimara.antoniolli@embrapa.br(* Corresponding author.)

DALMO LOPES DE SIQUEIRA

Professor at the Department of Plant Science, Federal University of Viçosa (UFV), Viçosa - MG, Brazil. E-mail: siqueira@ufv.br Universidade Federal de ViçosaBrasilViçosa, MG, Brasil Professor at the Department of Plant Science, Federal University of Viçosa (UFV), Viçosa - MG, Brazil. E-mail: siqueira@ufv.br

ANA BEATRIZ COSTA CZERMAINSKI

SCIMAGO INSTITUTIONS RANKINGS

Figures | Tables

Figures (5)
Tables (3)

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FIGURE 1
Weight loss (%) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (20 ± 1 °C). Equal letters vertically disposed indicate that the average obtained at room temperature and at 0 °C do not differ (p> 0.05). Adjusted regression equations for weight loss during cold storage is represented by the thinner solid line.

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FIGURE 2
Flesh firmness (N) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (20 ± 1 °C). Equal letters vertically disposed indicate that the average obtained at room temperature and at 0 °C do not differ (p> 0.05). Adjusted regression equations for flesh firmness during cold storage is represented by the thinner solid line.

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FIGURE 3
Two-dimensional representation of treatments according to principal components 1 and 2 (PC1 and PC2) for skin color characteristics from ‘Rocha’ (A) and ‘Packham’s Triumph’ pears (B) kept for 180 days at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (20 ± 1 °C). ((?) initial assessment, (¦) control, (?) MAP (LLDPE (100 µm), 6% BIF 1500 additive).

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FIGURE 4
Soluble solids content (°Brix) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH.

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FIGURE 5
Titratable acidity (% malic acid) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH.

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TABLE 1
Hue angle from ‘Rocha’ and ‘Packham’s Triumph’ pears submitted or not to passive modified atmosphere and kept for 180 days in cold storage (CS) at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (SRT) (20 ± 1 °C) (sample of 24 fruit).

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TABLE 2
Acceptance index from ‘Rocha’ and ‘Packham’s Triumph’ pears submitted or not to passive modified atmosphere and kept for 180 days in cold storage (CS) at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (SRT) (20 ± 1 °C) .

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TABLE 3
Proportions resulting from the difference-from-control test applied to ‘Rocha’ and ‘Packham’s Triumph’ pears submitted or not to passive modified atmosphere and kept for 150 days in cold storage (CS) at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (SRT) (20 ± 1 °C) .

FIGURE 1 Weight loss (%) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (20 ± 1 °C). Equal letters vertically disposed indicate that the average obtained at room temperature and at 0 °C do not differ (p> 0.05). Adjusted regression equations for weight loss during cold storage is represented by the thinner solid line.

FIGURE 2 Flesh firmness (N) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (20 ± 1 °C). Equal letters vertically disposed indicate that the average obtained at room temperature and at 0 °C do not differ (p> 0.05). Adjusted regression equations for flesh firmness during cold storage is represented by the thinner solid line.

FIGURE 3 Two-dimensional representation of treatments according to principal components 1 and 2 (PC1 and PC2) for skin color characteristics from ‘Rocha’ (A) and ‘Packham’s Triumph’ pears (B) kept for 180 days at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (20 ± 1 °C). ((?) initial assessment, (¦) control, (?) MAP (LLDPE (100 µm), 6% BIF 1500 additive).

FIGURE 4 Soluble solids content (°Brix) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH.

FIGURE 5 Titratable acidity (% malic acid) from ‘Rocha’ pears in MAP (A) and control (B) and ‘Packham’s Triumph’ pears in MAP (C) and control (D) kept for 180 days in cold storage at 0 ± 1 °C and 90 ± 5% RH.

TABLE 1 Hue angle from ‘Rocha’ and ‘Packham’s Triumph’ pears submitted or not to passive modified atmosphere and kept for 180 days in cold storage (CS) at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (SRT) (20 ± 1 °C) (sample of 24 fruit).

TABLE 2 Acceptance index from ‘Rocha’ and ‘Packham’s Triumph’ pears submitted or not to passive modified atmosphere and kept for 180 days in cold storage (CS) at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (SRT) (20 ± 1 °C) .

^*
Acceptance indexes significantly lower than 0.70 (p<0.05).

TABLE 3 Proportions resulting from the difference-from-control test applied to ‘Rocha’ and ‘Packham’s Triumph’ pears submitted or not to passive modified atmosphere and kept for 150 days in cold storage (CS) at 0 ± 1 °C and 90 ± 5% RH followed by five days at simulated room temperature (SRT) (20 ± 1 °C) .

^*
Significant difference (p<0.05) from the standard.

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EXTENDED COLD STORAGE OF WINTER PEARS BY MODIFIED ATMOSPHERE PACKAGING

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[TFN0201] ^*
Acceptance indexes significantly lower than 0.70 (p<0.05).