Quality Changes of Litchi (Litchi chinensis Sonn.) Fruit by PE and PVC Modified Atmosphere Packaging (MAP)

Peerasak Chaiprasat

Abstract


Litchi (Litchi chinensis Sonn. cv. Hong Hauy) fruits were packed in tray and
wrapped with polyethylene (PE) and polyvinyl chloride (PVC) films. The trays were then
stored at 5°C and determined for quality changes at 3 days interval. The results showed that
litchi wrapped with PE had slight change in weight loss during 12 days storage, whereas 6%
weight loss were found on 9th day by using PVC wrapping. The red colour of litchi peels was
retained better in PE than PVC except on 12th day of storage, while there was no significant
difference in litchi flesh. The firmness of litchi fruits was decrease sharply from 0 to 3 days
in both PE and PVC. There were no significant differences in titratable acidity and total
soluble solids content of litchi fruits treatments wrapped with PE and PVC. In addition, the
sensory evaluation was also evaluated and the general acceptance and sweetness were scored
higher in PVC than PE. Moreover, the fruit decay was found in PE rather than PVC.
Therefore, it can be concluded that modified atmosphere packaging (MAP) using PVC film
wrapping might be more effective for extending the shelf life of litchi fruits.

Keywords: fruit quality, firmness, colour change, browning, sensory evaluation


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