Increasing Storage Life of Balady Lime Fruits by Using Some Passive and Active Modified Atmosphere Treatments.

Abstract

Five passive and active modified atmosphere (MA) treatments; i.e., 1-Non MA as control (packing in plastic nits as traditional practice), 2-Passive MA without additions, 3-Passive MA with adding 25g wetted Ca(OH) 2 per sealed package, 4-Active MA 10% O 2 + 3% CO 2 and 5-Active MA 10% O 2 + 6% CO 2 were applied prior to cold storage of Balady lime fruits for periods of 30, 60, 90 or 105 days at 12±1°C and 90-95% relative humidity. Fruits were subjected to active and passive MA in tightly sealed carton boxes. After cold storage, fruits of all treatments were hold for 5 days at 20 °C and 60-70 % relative humidity as shelf period. The target of such research was to clarify effects of modified atmosphere treatments, cold storage periods and their interactions on fruit storability and its quality after cold storage periods and after shelf life during 2010 and 2011 seasons. Fruit samples taken after the tested cold storage and after 5 day's shelf life period exhibited that advancing storage period caused progressive increments in chilling injury index (CII), fruit decay % (FD%), fruit weight loss percentage (FWL %); peel color index (PCI), juice TSS %, Juice % as well as technological index (TI) and TSS / acid ratio. While, juice contents of vitamin C and acidity % as well as pulp firmness after cold storage and after shelf life period were gradually decreased with prolonging the cold storage period. Generally, all tested modified atmosphere treatments reduced chilling injury index, fruit weight loss percentage, fruit firmness, juice %, juice TSS, juice acidity % and TI. Simultaneously, they increased fruit decay%, peel color index as well as TSS/ acid ratio, but, did no significantly affect vitamin C content in fruit juice. Generally, make possible to recommend storage Balady lime fruits (in tight sealed carton boxes at rate of 190± 10 g fruits/ liter) under passive MA with adding 25g wetted Ca (OH) 2 per package treatment for 60 days at 12±1°C and 90-95% relative humidity. This 436 ZAGZOG et al. combination treatment minimized CII and FD % after storage and kept fruits in good quality during the subsequent 5 days shelf period at 20°C and 60-70 % RH.