Effects of Packaging and Preservation Treatments on the Shelf Life of Murtilla Fruit (Ugni molinaeTurcz) in Cold Storage

Abstract

Murtilla (Ugni molinae Turcz) fruit has a unique aroma; along with its pleasant sweet flavour, this has stimulated its commercial development in international markets. This development, however, requires the application of suitable conservation methods. Five different packaging treatments for murtilla fruit (Red Pearl‐INIA variety) conservation were evaluated at 0 °C for 60 days. The treatments consisted of two types of packaging [polyethylene terephthalate (PET) punnets and low‐density polyethylene (LDPE) bags] and the application of an edible coating of carboxymethyl cellulose to the fruits. The incorporation of the aqueous extracts of murtilla leaves from the 18‐1 and 27‐1 ecotypes into the carboxymethyl cellulose edible coating was also evaluated for its antimicrobial effects. There was a significant (p < 0.05) reduction in the moisture content, a significant weight loss and an increase in soluble solids when the murtilla fruit was packed only in a PET punnet. However, with the other four treatments, in which an LDPE bag and edible coating were used, the moisture content (76.8–74.4 g/100 g) and soluble solids (15.6–17.8 ºBrix) in the fruit remained stable during storage. Low weight loss (1.64–2.25%) occurred in the fruits that received treatments with the LDPE bag and edible coating. Under experimental conditions and from operational facilities, packaging in PET punnets with an LDPE bag was the best alternative to preserve the murtilla fruit at 0 °C for 60 days. Copyright © 2013 John Wiley & Sons, Ltd.

Edible polymer films and coatings: background and current state (a review)

“…Брокколи [119], хурма [120] Хитозан + уксусная кислота + олеиновая кислота/ пчелиный воск + казеинат кальция + олеиновая кислота Сушенный ананас [121] Хитозан + пальмовый стеарин + уксусная кислота Карамбола (фрукт) [122], [124] Хитозан/ многослойный пектин Папайя [125] Хитозан + кархмал Апельсин (ponkan) [126] Хитозан + арабская камедь Банан, папайя [127] Карбоксилметилцеллюлоза + подсолнечное масло Муртилла [128] Карбоксилметицеллюлоза Клубника [129], дуриан [130] Карбоксилметицеллюлоза + лимонная кислота Мандарины [131] Карбоксиметилцеллюлоза + лимонная кислота + полиэтиленгликоль 400 Хурма [106] Карбоксилметилцеллюлоза + каррагинан Грибы [132] Гидроксипропилметилцеллюлоза + шеллак + пчелиный воск Мандарин [133] Каррагинан Папаья [134] Пектин + лактат кальция Дыня [135] Пектин + эфирное масло корицы Персик [136] Пектин + пчелиный воск Манго [137]…”

Phenolic compounds and antioxidant activity of hydroalcoholic extracts of wild and cultivated murtilla (Ugni molinae Turcz.)

“…They are widely used for the production of jams, liqueurs, syrups, juices, marmalades, compotes, and chocolates among other products (Muñoz et al, 1986). Commercial murtilla production of fresh (Scheuermann et al, 2014) and processed products is currently established because the fruit is known for its sweet and floral aroma (Scheuermann et al, 2008) and its polyphenol content (Shene et al, 2009;Ruiz et al, 2010;Rubilar et al, 2011;Speisky et al, 2012;Alfaro et al, 2013).…”

Home-Drying Operation Effect on Moisture Content, Electric Energy Consumption, Ascorbic Acid, Total Polyphenol Content, and Color of Sliced “Fuji” Apples

“…Fruits were cut in half, put in an oven at 105°C for 2 h, and then weighed. They were kept at 105°C until a constant weight [ 23 ].…”