Sensorial Characteristics of “Kumagai” Guavas Submitted to Passive Modified Atmosphere in Plastic Packages

Abstract

Guavas cv. Kumagai fruits were packed in plastic bags and stored at 10°C and 85-90% RH during 7, 14, 21 and 28 days, followed by open exposure for 3 days at 25°C and 70-80% RH to simulate commercial handling conditions. The packaging materials used were: multilayer coextruded polyolefin film with selective permeability (PSP), low density polyethylene film (LDPE), LDPE film with mineral incorporation (LDPEm) and heat-shrinkable polyolefin film (SHR). Guavas without plastic packages were used as control samples. The concentrations of O₂ and CO₂ in the package headspace and the sensorial characteristics of the guavas (skin color, pulp texture, off-flavor and overall quality) were evaluated. The LDPE film presented the higher gas barrier and promoted the lowest O₂ level (0.1%) and the highest CO₂ concentration (19%) inside the packages. Such passive modified atmosphere induced both off-flavor and abnormal ripeness. The polyolefin heat-shrinkable film provided poor modification in the package atmosphere, so the fruits exhibited fast senescence (decay). The film incorporated with mineral provided an atmosphere of 3% O₂ and 4.5% CO₂ inside the packages, which kept the fruit with good sensorial characteristics for 14 days. The coextruded polyolefin film provided an atmosphere of 0.5% O₂ and 4.5% CO₂ that was sufficient to maintain the fruit with good sensorial characteristics for 28 days.

Keywords

post-harvest shelf life modified atmosphere package guava LDPE heat-shrinkable selective permeability polyolefin films mineral additives CO2 permeability O2 permeability barrier properties food preservation Psidium guajava

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