Effects of Different Spontaneous Modified Atmosphere Package Bags on Storage Quality of Passion Fruit at Low Temperature

JI Ning; ZHANG Li-min; PENG Xi; REN Chun-guang; WU Ding-jiao; LIU Ren-chan; WANG Rui

doi:10.19554/j.cnki.1001-3563.2021.23.008

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Packaging Engineering ›› 2021 ›› Issue (23) : 54-63. DOI: 10.19554/j.cnki.1001-3563.2021.23.008

Effects of Different Spontaneous Modified Atmosphere Package Bags on Storage Quality of Passion Fruit at Low Temperature

JI Ning¹, WU Ding-jiao¹, LIU Ren-chan¹, WANG Rui¹, ZHANG Li-min², PENG Xi², REN Chun-guang²

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Abstract

The work aims to explore the storage effects of different spontaneous modified atmosphere bags on passion fruit at low temperature. The passion fruit of Tainong No. 1 was used as experimental material, packaged with different spontaneous modified atmosphere bags, and stored at (8±0.3)℃ for 30 d. The physiological and nutritional indexes were measured every 5 d to study the quality changes of passion fruit in each spontaneous modified atmosphere bag during storage to explore the optimal storage and packaging conditions of passion fruit Tainong No.1 . With the extension of storage time, the CO2 concentration in the PE bags increased gradually, and the concentration of O2 decreased gradually. Compared with microporous bag, the PE bag delayed the peak of respiration and the decrease in the contents of soluble solids, vitamin C, total flavonoids and polyphenols, and maintained high peel hardness. Due to different thickness of PE bags, the fruit quality was also different. When stored for 30 d, PE30 peel hardness (16.17 g), soluble solids (15.29%), vitamin C (1.71 mg/kg) and total flavonoids (2.14 mg/kg) content were the highest. Relatively, the storage effect of Tainong No. 1 passion fruit is the best when packaged with PE30 spontaneous modified atmosphere bags at low temperature.

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JI Ning, ZHANG Li-min, PENG Xi, REN Chun-guang, WU Ding-jiao, LIU Ren-chan, WANG Rui. Effects of Different Spontaneous Modified Atmosphere Package Bags on Storage Quality of Passion Fruit at Low Temperature[J]. Packaging Engineering. 2021(23): 54-63 https://doi.org/10.19554/j.cnki.1001-3563.2021.23.008