文章基本信息

标题：Innovative Approach of Active Packaging in Cardboard Carton and its Effect on Overall Quality Attributes Such as Weight Loss, Total Soluble Solids, pH, Acidity and Ascorbic Acid Contents of Chaunsa White Variety of Mango at Ambient Temperature During Storage
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作者：Habib Ahmed Rathore ; Tariq Masud ; Shehla Sammi 等
期刊名称：Pakistan Journal of Nutrition
印刷版ISSN：1680-5194
电子版ISSN：1994-7984
出版年度：2010
卷号：9
期号：5
页码：452-458
DOI：10.3923/pjn.2010.452.458
出版社：Asian Network for Scientific Information
摘要：Significant effect (p<0.05) of Innovative approach of Active packaging in Cardboard Carton (APCC) on overall quality attributes such as weight loss, Total Soluble Solids (TSS), pH, Titrate-able Acidity (TA) and Ascorbic Acid (AA) contents of Chaunsa white variety of Mango was investigated at ambient temperature (28-33^oC and 56.7-69.7% relative humidity) during storage. It was observed that the uncoated fruit packed in carton had comparatively higher percent weight loss (10.96%) than control (9.39%); however, after application of APCC system same packaging had significantly reduced the percent weight loss up to (6.89%). It was also noted that mango fruit undergone through APCC system showed a slower increase of TSS (16.44-20.76%), pH (3.98-4.83), slower decrease in TA (0.51-0.92%), or slower increased of AA (23.06-40.83 mg/100 g) during ripening with an average mean of 8.10%, 17.73%, 4.28, 0.75%, 25.47 mg/100 g respectively at later stage of storage as compared to control sample (T₁) had higher weight loss (9.39%), TSS (20.83%), highest pH value (4.91), lowest acidity (0.44%), highest AA (42.06 mg/100 g), respectively at much earlier during storage. It is clear from these studies that Innovative approach of APCC with other protective chemicals such as coating emulsions having fungicide, ethylene absorbent and anti-ripening agent had extended storage life up to 25 days and played a very effective and vital role to control compositional changes by delaying the ripening process and with a minimum quality loss, as compared to control sample had greater compositional changes with maximum quality loss during storage at ambient temperature. Due to unattractive skin, brown pulp color and poor taste the control fruit was unacceptable within two weeks of their storage.