Quality and Physiological Changes of Film Packaged 'Malvasio' Mandarins during Long Term Storage

Abstract

Malvasio mandarins were packaged in fibreboard cartons (approximately 2.5 kg per box) using three different plastic films: film A (the least permeable), film B (medium permeability) and film C (perforated). Fruits were stored for 6 or 12 weeks at 4 °C plus 1 week at 20 °C and 75% relative humidity (shelf-life). Film C had only a slight influence on quality maintenance, negligible from the practical point of view. Film A and film B preserved visual appearance and inhibited weight loss. Chemical and sensory quality of wrapped fruits were substantially similar to controls, when kept at 4 °C, while nutritional and taste characteristics deteriorated severely upon transfer to shelf-life conditions. The best results were achieved with fruit sealed with film B and unwrapped at the end of cold storage, when transferred to 20 °C. © 2001 Academic Press.