|Authors: ||S.C. Morris, J. Jobling|
|Keywords: ||Durian, rambutan, mango, pineapple, odour proof packaging, modified atmosphere packaging, skin browning, condensation control|
Several recent advances in postharvest packaging and physiology are discussed for durians, mangoes, pineapples and rambutans.
Packaging had been found to control or even eliminate durian odours.
Careful design of packaging (together with appropriate cool storage) reduces water loss and can greatly extend the shelf life of fresh durian.
Packaging of mangoes to produce modified atmospheres (MA) was not consistently successful, unless some perforations were included.
Without perforations increased decay and off-flavours were problems.
MA packaging (MAP) was found to reduce chilling injury, enabling storage at lower temperatures.
Pineapples were also found to respond to MAP by reducing chilling injury especially the symptoms of ‘black heart’. The latest findings about physiology of rambutan colour loss or blackening are discussed, with the role of water relations in the peel found to be very important.
High relative humidities and increased carbon dioxide levels reduced browning and extended storage life.
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