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Investigation of modified atmosphere packaging (MAP) on changes of fruit quality during cold storage and shelf life extension in mango was conducted with MAP using white ethylene absorbing bag (WEB) and green absorbing bag during storage at 15°C for 30 days. The results found that the mangoes kept in WEB maintained their texture and appearance better than those in package without a plastic bag. Mangoes stored in WEB were more firm than those stored in air (normal atmosphere) during 30 days of storage and could delay the ripening and maintained the quality of the fruits, while the fruit packed without plastic bags extended the shelf life for 24 days. The MAP retarded the ripening process and delayed color development of the mango fruit compared to the mangoes without packing during the cold storage. In particular, WEB effectively reduced respiration rate and weight loss of the fruits stored at 15°C for 30 days. This MAP maintained a higher titratable acidity and firmness of peel and pulp in the mango fruits, while the activities of polygalacturonases in the pulp were reduced. Comprehensive quality analysis indicated that this MAP was the most effective method for improving the quality of mango fruits and extension of shelf life under the cold storage. [ABSTRACT FROM AUTHOR]

Abstract: The postharvest quality of strawberry (Fragaria ananassa Duch.) and tomato (Lycopersicon esculentum L.) fruit was evaluated after treatment with eucalyptus (Ec: Eucalyptus globulus L.) and cinnamon (Cn: Cinnamomum zeylanicum, Blume) volatile oil compounds and storage at 13 °C during or following vapour exposure. Fruit decay decreased in fruit treated with oil vapours and transfer to ‘ambient air’ (AA). Cn-treated tomato maintained fruit firmness during exposure, but the effects were not persistent following storage to AA. However, no effects on fruit firmness were observed for Ec-treated tomato and strawberry-treated with Ec-and Cn-vapours. Oil vapours stimulated levels of total soluble solids during exposure but effects were persistent only for ‘cherry’ tomatoes following exposure. Fruit samples treated with oil vapours did not differ in percentage weight loss, organic acid content, sweetness and total phenolic content during or following vapour exposure compared with untreated fruit. The results suggest that essential oil vapour may improve fruit quality-related attributes on top of the well-documented antimicrobial protection during fresh produce storage and transit. [Copyright &y& Elsevier]