Comparative study of MAP and shrink wrap packaging techniques for shelf life extension of fresh guava

Abstract

Effect of packaging techniques and storage environment was assessed for maintaining quality and shelf life of guava. Changes in headspace gases, physiological loss in weight (PLW), ascorbic acid, texture, colour and subjective quality were evaluated. The in-pack guava created a suitable headspace with low O2 and high CO2 concentrations, which resulted in a better retention of freshness of the guava. Shrink packaging with bi-axially oriented polypropylene (BOPP) could not yield better result under ambient storage because of high water vapour transmission rate (WVTR) of the film and consequently loss of turgidity of fruits. Modified atmospheric packaging (MAP) in polypropylene (PP) with pin holes was found to be the best followed by vacuum pack with PP in cold condition and could be used to store for 28 and 24 days with maintenance of texture, colour, ascorbic acid and marketability. It is also inferred that under ambient conditions guava could be stored for 4 days using low density polyethylene (LDPE) with pin holes and PP with pin holes as MAP storage. The research findings of the study would give an innovative facet for fresh guava preservation and enhancing the commercial potential along with open new avenues for fresh fruit and vegetable industry.