Storage of Murtilla (Ugni Molinae T.) Under Controlled and Modified Atmosphere

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

“…for wild murtilla fruit collected from Cauquenes (35º46′S) and Chiloé (42º34′S) in two seasons (1996/1997 and 1997/1998). Under modified and controlled atmosphere conditions, the SS in murtilla fruits were maintained without significant variation during 42 days at 1 °C . In our experiment, the treatments that used the LDPE bags maintained stable SS for a period longer than those reported by Venegas et al .…”

“…In our experiment, the treatments that used the LDPE bags maintained stable SS for a period longer than those reported by Venegas et al . and Berger et al …”

“…The SS content of the murtilla fruit on day 0 ( Figure 1) agrees with the range (15.1 to 21.7 ºBrix) reported by Torres et al 34 for wild murtilla fruit collected from Cauquenes (35º46 0 S) and Chiloé (42º34 0 S) in two seasons (1996/1997 and 1997/1998). Under modified and controlled atmosphere conditions, the SS in murtilla fruits were maintained without significant variation during 42 days at 1 C. 11 In our experiment, the treatments that used the LDPE bags maintained stable SS for a period longer than those reported by Venegas et al 10 and Berger et al 11 The effects of the three EC treatments were similar to the treatment without EC during storage at 0 C for 60 days, suggesting that the PET-LDPE treatment proves to be the most suitable for controlling the moisture content, weight loss and SS under the conditions evaluated in this study ( Table 1 and Figure 1). In the PET treatment, the significant increase in the SS may be attributed to the reduction of the moisture content, causing excessive dehydration.…”

“…Murtilla fruit weight decreased 21.7% after 15 days of storage (4 °C, 80–85% RH) when packed in plastic boxes covered with perforated cellophane paper . Berger et al . reported a high level of dehydration at 21 days (11%) and 42 days (18%) in the control samples of murtilla fruit packed in 100 g plastic boxes and stored at 1.5 °C under conventional air conditions.…”

“…Packaging and refrigerated storage conditions are of great importance for the successful conservation of fruit quality. Some studies have evaluated the shelf life of fresh murtilla fruits for a maximum of 45 days . However, so that the fruit quality can be maintained until it reaches consumers in international markets, an adequate packaging and refrigeration should be used to extend the shelf life to at least 60 days.…”