ISHS Acta Horticulturae 518: XXV International Horticultural Congress, Part 8: Quality of Horticultural Products
INHIBITION OF BROWNING OF THE FRESH BREADFRUIT THROUGH SHRINK-WRAPPING |
| Authors: | J. Samsoondar, V. Maharaj, C.K. Sankat |
| Keywords: | Artocarpus altilis, Breadfruit, browning, shrink-wrapping |
| Abstract:
The breadfruit (Artocarpus altilis) is a very popular fruit in the Caribbean Islands. Its importance as a green, export crop for the ethnic market in North America and Europe is growing steadily but this trade is hampered by the fruit's extreme perishability, as it ripens and softens within 2-3 days of harvest. Attempts to store the breadfruit under refrigerated conditions are hindered by external skin browning which reduces its aesthetic appeal. This study evaluates the effect of shrink wrapping (polyethylene film; 60 gauge thickness) in controlling skin browning of the breadfruit at 8°C, 12°C, 16°C and 28°C. Best results were obtained at 16°C. Browning of the skin was rapid, occurring within 5 days of storage for both packaged and unpackaged fruits at 8°C and 12°C. Packaging combined with refrigeration at 16°C markedly reduced external skin browning reflected by a high hue angle of 100.5° (113.8° for fresh fruits) and high chlorophyll levels after 10 days of storage. For such fruits, there was also a delay in fruit ripening as evidenced by changes in texture, total soluble solids and starch content resulting in an extension of shelf life by 7 days. | |
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