Abstract
Four different multilayer polymeric films were assessed for suitability as packaging materials for hot-filled fruit products, by determining the effect of storage time and temperature on applesauce packaged in each film type, as compared to glass. Applesauce from each package type was assessed at S wk intervals for changes in sensory and analytical characteristics during 15 wks storage at 20°, 30°, 37° and 43°C. Films containing an ethylene vinyl alcohol or polyvinylidine chloride layer performed similarly to glass. Applesauce packaged in a nylon/ linear low density polyethylene film was less acceptable and had significantly greater browning at all temperatures.
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