Influence of macro‐perforated polyethylene terephthalate and low‐density polyethylene packaging films on quality and storability of strawberries

Abstract

Perishable nature of strawberry poses serious challenges in maintaining quality and extending its market life. In this study, efficacy of macro‐perforated polyethylene terephthalate polyester (PET), low‐density polyethylene (LDPE), and composite film packaging (PET + LDPE) was evaluated to inhibit fungal decay and retain nutritional and organoleptic attributes of strawberries stored at 2 ± 0.5°C. Strawberries packed in LPDE exhibited better moisture retention, least fungal infection, and delayed loss of membrane permeability compared to PET + LDPE and PET. The LDPE film was also more effective in delaying increase in pH and total soluble solids and decline in fruit dry weight, titratable acids, ascorbic acid, and organoleptic acceptability. Overall, marketable life of strawberries packed in LDPE film was 2‐ and 1.5‐fold higher than strawberries packed in either PET or LDPE + PET, respectively. Higher levels of antioxidant enzymes catalase, superoxide‐dismutase, and peroxidase in LDPE‐packed strawberries suggest that LDPE retained strawberry quality was partly through maintaining ROS‐scavenging mechanism in fruits. Practical applications Low‐density polyethylene film effectively preserves physical and biochemical properties of fresh strawberry fruit and extends its storability under low temperature conditions, an important aspect for long‐distance local marketing and export. Findings of this research can be translated to other highly perishable crops and, with basic research support, local packaging industry can be involved to manufacture commodity‐specific flexible film packaging.

Equilibrium modified atmosphere packaging on postharvest quality and antioxidant activity of strawberry

“…Similar findings regarding the effectiveness of controlled atmosphere treatments in reducing MDA contents as well as attenuating postharvest decay in blueberry fruit have been reported elsewhere (Rodriguez & Pablo Zoffoli, 2016). TSS and TA are important attributes in determining strawberry quality (Maryam et al ., 2021). Strawberries packed in active EMAP had the highest overall quality, since they were judged firmer, sweeter than passive EMAP and control group.…”

Novel 4-Chromanone-Derived Compounds as Plant Immunity Inducers against CMV Disease in Passiflora spp. (Passion Fruit)

“…Additionally, we conducted an analysis of the levels of soluble protein, soluble sugar, soluble solid, and vitamin C in Passiflora spp. fruits collected on the 7th day after the third spraying, following established protocols [ 43 , 44 , 47 , 48 ]. Each experiment was conducted in triplicate to ensure result reliability.…”

Recent Progress in Modified Atmosphere Packaging and Biopolymeric Films and Coatings for Fresh Strawberry Shelf‐Life Extension

“…A limit of 6% is normally accepted for this parameter [5], although other authors reported a maximum acceptable weight loss of 2.5%-3% [40]. In the case of FS, weight loss can be a limiting factor when the fruit is stored in open containers [41], where unacceptable values can be achieved within 2-3 days at ambient temperature. Weight loss can be mitigated by controlling ambient humidity and by applying packaging technology.…”

“…Strawberry microbiological quality can also be characterized in terms of total aerobic mesophilic counts, yeast and mould counts and coliforms [57,58]. In ready-to-eat products, these microbiological counts can reflect processing hygienic conditions and have been shown to limit shelf life under certain packaging and storage conditions [41]. In this sense, local regulations play an important role in defining microbiological criteria for readyto-eat products [59,60].…”