Effects of Packaging Methods on Fresh-keeping Quality of Litchi during Controlled Atmosphere Transport
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Abstract:
To understand the effects of different packaging methods on the fresh-keeping quality of litchi during controlled atmosphere transport, “Huaizhi” litchi was used as the material and controlled atmosphere transport was simulated to test fresh-keeping quality during transport. The fresh-keeping qualities of litchi fruits during controlled atmosphere transport were compared with those not packaged, packaged in sealed bags, or packaged in bags with vent holes. The results indicated that the overall fresh-keeping qualities of litchi fruits in three packaging methods were as follows: packaged using bags with vent holes > packaged using sealed bags > no package. Compared with no packaging group, the packages using sealed bags and bags with vent holes could significantly inhibit the decline of litchi fresh-keeping quality, decrease the rise in browning index, and could maintain the mass loss rate within 3% after 35 days of transportation. The package using bags with vent holes could effectively inhibit browning and could maintain a high level of good fruit rate of litchi above 90% after seven days of transportation. No significant differences were found between the packaging using sealed bags and bags with vent holes in terms of inhibiting the mass loss and the decomposition of total soluble solids or titratable acid. However, the package using sealed bags could lead to the rise of titratable acid after seven days of transportation. This research can provide a reference for improving the fresh-keeping quality of litchi during controlled atmosphere transport.