Effect of low density polyethylene bag and 1-MCP sachet for suppressing fruit rot disease and maintaining storage quality of mangosteen (Garcinia mangostana L.)
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Author list: Vo T.T., Jitareerat P., Uthairatanakij A.K., Limmatvapirat S., Kato M.
Publisher: Faculty of Food Science and Technology
Publication year: 2016
Journal: International Food Research Journal (1985-4668)
Volume number: 23
Issue number: 3
Start page: 1040
End page: 1047
Number of pages: 8
ISSN: 1985-4668
Languages: English-Great Britain (EN-GB)
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Abstract
The effect of packaging bags on fruit rot disease suppression and fruit quality retention of mangosteens (Garcinia mangostana L.) was investigated at 13°C. Harvested mangosteen fruit at stage 3 of maturity (full red pericarp) were packed in either a perforated polyethylene (PPE) bag, a low density polyethylene (LDPE) bag, or an LDPE bag combined with a 1-MCP sachet (EthylBlocTM), with non-packed fruit used as the control. All samples were kept at 13°C for 30 days. Fruit incorporating an LDPE bag + 1-MCP sachet did not show fruit rot disease throughout the 30 days while those in a PPE bag showed the highest fruit rot disease. Fruit in the LDPE bag alone had lower fruit rot disease as compared with the control fruit. Furthermore, the physiological quality of mangosteen fruit packed in an LDPE bag in combination with a 1-MCP sachet was significantly retarded in terms of both respiration rate and ethylene production which resulted in maintaining calyx and pericarp color (ΔE), fruit firmness and reduced percentage weight loss. In the fruit flesh, whereas, packaging bags and 1-MCP did not affect total soluble solids concentration/titratable acidity (TSS/TA ratio). In conclusion, packing the mangosteen in an LDPE bag + 1-MCP sachet was able to suppress natural infection by postharvest fungi and to delay the ripening and senescence processes of mangosteen fruit during storage at 13°C for 30 days. © All Rights Reserved.
Keywords
Mangosteen fruit, Packaging bags and 1-MCP
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