Modified‐atmosphere retail packaging of discovery apples

Abstract

AbstractAn experimental modified‐atmosphere packaging system was used to compare the atmospheric compositions that developed within sealed packs made from a range of films of different permeability properties. The effects of these conditions were then related to the primary quality attributes, i.e. background skin colour and flesh firmness, and the sensory quality of Discovery apples. Concentrations of CO2 and O2 within packs were dependent on the permeability of the film and the holding temperature. In packs sealed with low density polyethylene films and held at 20°C, equilibrated atmospheres containing 3‐5% CO2 and 5‐6% O2 developed within 1‐2 days. Softening and yellowing of fruit was markedly retarded. In packs sealed with some less permeable films, atmospheres containing 12‐20% CO2 and 0.9‐4% O2 developed within 1‐2 days, resulting in retarded softening and yellowing of the fruit but also a high incidence of tainting. Possible commercial applications, benefits and limitations of modified‐atmosphere packaging are discussed.