Shrink wrap packaging of selected tropical fruits

Abstract

The present study titled “Shrink wrap packaging of selected tropical fruits” was carried out in the Department of Processing Technology, College of Horticulture, Vellanikkara during 2015-2016. The objective was to extend shelf life and to maintain quality of mango, banana and pineapple during storage. The technique of shrink wrap packaging was adopted in three tropical fruits viz., mango, banana and pineapple. Each experiment consisted of 7 treatments wherein shrink wrap packaged fruits along with the unwrapped (control) samples were stored under ambient conditions. Observations on shelf life and PLW (physiological loss in weight) were recorded at an interval of three days and the biochemical characteristics were analysed at weekly intervals.Mature fruits of mango variety Prior, free of damage and bruises, were washed in plain tap water followed by surface sanitization with 100ppm chlorine for 15 minutes. The chlorinated fruits were spread out on blotting paper to remove excess surface moisture. Surface dried fruits were subjected to two forms of shrink wrapping i.e, individual fruit wrap and wrapping of 4-5 fruits in areca plates with polyolefin film of three densities viz., 15, 19 and 25 μ. Individually shrink wrapped mangoes in 25 μ polyolefin film had the longest shelf life (18 days) and the shrink wrapped fruits