Effect of heat shrinkable films on storability of kiwifruits under ambient conditions

Abstract

A study was conducted to observe the effect of different types of heat shrinkable films on shelf-life and quality of kiwifruits stored under ambient conditions. Fully mature kiwifruits of cv. Allison were shrink-wrapped in three heat shrinkable films like Cryovac (9 μ), polyolefin (13 μ) and LDPE (25 μ) and unwrapped fruits served as control. The fruits stored under ambient conditions (22-28°C & 62-68% RH) up to 18 days. Observations on PLW, decay loss, firmness, TSS, titratable acidity, ascorbic acid content, respiration rate and ethylene evolution rate were recorded at 3 days regular interval. Results revealed that all heat shrinkable films influenced PLW, decay loss, fruit firmness, and quality parameters of ‘Allison’ kiwifruit during storage. However, best results were obtained with Cryovac film (9 μ), which exhibited least mean PLW (2.3%) and mean decay loss (2.8%), and fruit with moderately good TSS and higher ascorbic acid content. The respiration and ethylene evolution rates were also influenced by heat shrinkable films with minimum respiration as well ethylene evolution rate recorded in fruits wrapped in Cryovac film. All the heat shrinkable films delayed ripening of kiwifruit, but the effect rendered by Cryovac film was much more significant. The study indicated that kiwifruits could be stored up to 18 days when packed in Cryovac heat shrinkable films with least PLW and decay loss while maintaining the fruit quality.