Low Density Polyethylene Bags Research Articles

Analysis of the isothiocyanates present in cabbage leaves extract and their potential application to control Alternaria rot in bell peppers

The potential use of cabbage isothiocyanates to control Alternaria rot in bell pepper was tested. Solid phase microextraction and gas chromatography–mass spectrometry found allyl, benzyl, 2-phenylethyl and phenyl isothiocyanates in a ratio of 1:3.5:5.3:9.6, respectively, in cabbage leaves. The same proportion was used to prepare an isothiocyanate mixture from reagent grade isothiocyanates (MCIT) to test the effect on Alternaria alternata growth in vitro. Application of 0.28 and 0.56 mg/ml of MITC, with or without packing in low density polyethylene bags (LDPE), were also tested on bell pepper fruit inoculated with A. alternata, using a commercial fungicide as positive control. A concentration of 0.03 mg/ml of MITC inhibited 100% Alternaria growth in vitro. A treatment with 0.56 mg/ml of MCIT with LDPE bags performed better than the commercial fungicide to control fungi rot on bell pepper with no adverse effects on fruit quality. MCIT combined with LDPE bag showed potential to control Alternaria rot on bell pepper.

Effects of polyethylene bags, ethylene absorbent and 1-methylcyclopropene on the storage of Japanese pears

SummaryStorage of the ‘Nijisseiki’ cultivar of Japanese pears was studied over three seasons for periods up to 36 weeks at 0°C. Storage in 50 μm thick low-density polyethylene (LDPE) bags at 0°C considerably delayed yellowing in all experiments, even after fruit was removed to 20°C for 1 week at the end of storage. The addition of an ethylene absorbent made from potassium permanganate on aluminium oxide (Purafil II) further delayed yellowing. Carbon dioxide levels in both treatments varied, but were generally in the range 2–3%. Oxygen levels remained high, generally 16–19%. In bags without Purafil, ethylene levels rose slightly during storage and were generally about 0.15 μl l–1. When Purafil was included in the bags, the ethylene level was reduced 10-fold or more. A sensory test indicated that the use of LDPE bags and ethylene absorbent resulted in fruit with better eating quality than fruit stored in air. Disorders over the 3-year investigation were low even after long-term storage. The use of polyethylene bags reduced the severity of flesh browning, and flesh spot decay was virtually absent. The use of bags increased the severity of core browning. Inclusion of an ethylene absorbent in bags reduced the severity of disorders, particularly core browning. Treatment of the fruit with 1-methylcyclopropene (1-MCP), before or during storage, resulted in higher ethylene levels in the polyethylene bags. At the concentrations used, 1-MCP did not improve the storage of ‘Nijisseiki’ compared to the use of polyethylene bags with Purafil II.

Effect of Curing, Antioxidant Treatment, and Smoking of Buffalo Meat on pH, Total Plate Count, Sensory Characteristics, and Shelf Life During Refrigerated Storage

The effects of curing, antioxidants, and smoking on pH, total plate count (TPC), and sensory characteristics of buffalo meat stored at 0°C and packed in low density polyethylene (LDPE) bags were investigated. It was observed that treatment of curing, antioxidants (Sodium ascorbate, SA), and smoking, either alone or in combination, significantly (p < 0.05) increased pH and reduced TPC of control meat sample. The combined treatments of curing + smoking and curing + SA + smoking were significantly (p < 0.05) different from the single treatments of curing and smoking (least significant difference, LSD, was found to be less than the difference of log TPC/g values of these treatments). Sensory characteristics, like color and texture, were also significantly improved by single as well as combined treatments of curing, antioxidants, and smoking. However, these treatments did not significantly (p < 0.05) affect aroma of the controlled meat sample. Storage study (at refrigeration temperature, 0°C) revealed that the combined treatment of curing + SA + smoking was found to be significantly (p < 0.05) different and most effective in increasing the shelf life of the controlled meat sample. The shelf lives of meat samples were exactly determined by TPC value and sensory characteristics (total plate count in the order of 107, slimy texture, and undesirable aroma described the beginning of spoilage). The shelf life of control, cured, curing + SA, smoked, cured + smoked, and cured + SA + smoked were found to be 20, 30, 35, 25, 30, and 50 days respectively.

Comparison of time-integrated pesticide concentrations determined from field-deployed passive samplers with daily river-water extractions.

The rate of release of three performance reference compounds (PRCs) from passive samplers when deployed in rivers with variable flow and temperature were compared with their release from passive samplers in a laboratory continuous-flow system. The passive samplers used in the current study were constructed from low-density polyethylene bags containing trimethylpentane solvent (TRIMPS). The half-lives for release from the TRIMPS of the PRCs tributylphosphate, endosulfan sulfate, and chlorpyrifos-ethyl were 7.3, 20.8, and >75 d, respectively, when deployed in rivers, compared with half-lives of 10.4, 26.5, and approximately 73 d in a laboratory flow system. The mean pesticide concentrations taken up by TRIMPS deployed for periods from 7 to 22 d in rivers adjacent to cotton fields were determined during two studies in the austral summer of 2000/2001 and 2001/2002. During the studies, mean total endosulfan and chlorpyrifos-ethyl concentrations were also determined from daily river-water extractions. Regression equations established in previous laboratory studies related the concentration factors into TRIMPS to the time of deployment for a number of pesticides, including endosulfan and chlorpyrifos-ethyl. The laboratory-derived calibration factors were used to determine the mean pesticide concentrations for each deployment period, and these were compared with the cumulative mean concentrations calculated from the daily extractions. The pesticide concentrations determined using the TRIMPS were within twofold of the cumulated mean of the daily river-water extractions of endosulfan and chlorpyrifos-ethyl for deployment periods of 7 to 22 d when the mean river-water concentrations were >0.005 microg/L.

Improved keeping quality of minimally fresh processed celery sticks by modified atmosphere packaging

Recommended storage conditions of green celery sticks are 4°C for 10 days, but there are no reports about optimal modified atmosphere packaging (MAP) conditions to preserve them longer. The objective of this research was to describe the gas composition of MAP generated by two polymeric films and its effects on chemical, sensorial and microbial quality, and physiological disorders of celery sticks stored at 4°C for 15 days. Green sticks of 15-cm length of ‘Trinova’ cv. were placed in hermetically sealed plastic bags: low-density polyethylene, oriented polypropylene (OPP) and polyethylene-perforated bags as control (air). The O2 and CO2 concentrations, soluble solid content, pH, titratable acidity, colour, sensorial quality and sugar and organic acids contents were monitored. Compared to the control, both MAP treatments improved the sensory quality, avoided the loss of green colour, decreased the development of pithiness and retarded the growth of microorganisms. In any treatment neither off-odours nor off-flavours were detected. After 15 days at 4°C within the OPP bags a steady-state atmosphere of 6kPa O2+7kPa CO2 was reached and celery sticks stored under these bags showed the best quality.

Efeitos das condições de amadurecimento sobre a suscetibilidade de bananas 'SH 3640' ao despencamento natural

Com o objetivo de verificar os efeitos das condições de amadurecimento sobre o despencamento natural de bananas 'SH 3640', foi instalado um experimento segundo delineamento inteiramente casualizado, com quatro tratamentos: T1 - amadurecimento em temperatura ambiente (24,6 ± 1,7ºC); T2 - pré-condicionamento dos frutos a 5ºC por 6 horas, seguido de amadurecimento em temperatura ambiente; T3 - pré-condicionamento dos frutos a 5ºC por 12 horas, seguido de amadurecimento em temperatura ambiente; T4 - amadurecimento dos frutos em sacos de polietileno de baixa densidade a 18ºC. Foram utilizadas 6 repetições para as observações anatômicas e 4 repetições para as avaliações de resistência ao despencamento, consistência da polpa do fruto maduro e do tempo entre a colheita e o amadurecimento, sendo cada repetição constituída de um fruto. Os frutos dos tratamentos T2 e T4 apresentaram maior resistência ao despencamento natural, o que é justificado pelo aumento da espessura e pela maior deposição de lignina nas paredes celulares. Os frutos do tratamento T4 tiveram o amadurecimento retardado em relação aos demais. Os frutos dos diversos tratamentos não diferiram quanto à consistência da polpa.

Quality of packaged romaine lettuce hearts exposed to low-dose electron beam irradiation

We investigated the effects of low-dose electron beam irradiation (1.0, 1.5 and 3.2 kGy) on the quality of commercially prepackaged fresh romaine lettuce hearts. The impact of the irradiation treatment on the functionality of the package was also evaluated. Irradiated samples showed slight changes in color, but these changes were not significantly different ( P >0.05) from the nonirradiated (control) samples. Sample firmness decreased by 49.58% (leaves) and 29.13% (ribs), as the dose level increased. Sensory attributes such as overall quality, color, sogginess, and off-flavor were found less acceptable at the higher dose level. Irradiation affected the respiration rates inside the packages, with lower (10.38%) O 2 and higher CO 2 levels than the control. Irradiation at 1.5 and 3.2 kGy dose levels improved the oxygen barrier capability of the low-density polyethylene (LDPE) bags (7.67% and 4.48%, respectively). Water vapor permeability was unaffected at all the irradiation dose levels. The stiffness of LPDE films did not change due to irradiation treatment. Results from sensory evaluation of produce overall quality suggest a potential fungicidal effect of low-dose irradiation (1.0 kGy) of packaged romaine lettuce hearts without altering the overall quality of the produce as well as the LDPE-packaging characteristics.

Armazenagem em atmosfera modificada passiva de carambola azeda (Averrhoa carambola L.) cv. 'Golden Star'

Este trabalho avaliou o efeito das embalagens de polietileno de baixa densidade (PEBD), em diferentes espessuras, no prolongamento da vida útil pós-colheita de carambolas cv. 'Golden Star'. Os frutos foram colhidos fisiologicamente maturos, sendo selecionados pela ausência de defeitos e acondicionados nas embalagens de PEBD, constituindo os seguintes tratamentos: T1 - controle (sem embalagem); T2 - PEBD de 6 mim; T3 - PEBD de 10 mim; T4 - PEBD de 15 mim. Os frutos foram armazenados a 12 +/- 0,5 ºC e 95 +/- 5% de UR, por 45 dias, e mais 5 dias a 22 +/- 3ºC e 72 +/- 5% de UR. Vinte e quatro horas após a colheita e a cada nove dias, amostras eram retiradas do armazenamento refrigerado (AR), mantidas por 12 horas em condições ambiente (22 +/- 3ºC e 72 +/- 5% UR) e analisadas quanto à firmeza de polpa (FP), à perda de massa fresca, à coloração da epiderme, aos sólidos solúveis totais (SST), à acidez total titulável (ATT) e à ocorrência de distúrbios fisiológicos. Realizou-se também uma análise sensorial ao final do experimento. A maior firmeza de polpa e acidez total titulável, o melhor padrão de coloração, o menor conteúdo de sólidos solúveis totais, a ausência de manchas e podridões, e a melhor aceitabilidade pelos julgadores foram obtidos com os frutos acondicionados em embalagens de 10 mim.

PRODUCTION AND PRESERVATION OF FRESH-CUT ¿TOMMY ATKINS¿ MANGO CHUNKS

During the 1999/00 and 2000/01 seasons, sliced 'Tommy Atkins' mangoes were packaged with three different types of polymeric films; polypropylene (PP) cups, low-density polyethylene (LPDE) bags or polyethylene terephthalate (PET) clamshell trays, and stored at 3 C for 2 weeks. The mango chunks were evaluated for flavor, appearance, colour, total soluble solids (TSS), total titratable acidity (TTA), ascorbic acid (AA) contents, O 2 and CO 2 concentration in the packages, as well as respiration. Shelf life based on visual appearance was 14 days, with the products showing good appearance and agreeable aroma. The TTA content in chunks packaged in PP cups or PET trays were reduced during the storage, and with the color changing from light yellow to dark yellow. The chunks respiration in PP cups or LPDE bags were 64.6 and 87.9 mL CO 2 .kg -1 .h -1 , and in PP cups or PET trays were 45.86 and 43.92 mL CO 2 .kg -1 .h -1 , respectively for 1999/00 and 2000/01 seasons. The percentages of O 2 and CO 2 in the packages were stabilized after 2-4 hours, and the atmosphere had 11-17% and 1-10% of them. The microbiological content was lower than the allowed. No differences were observed between the seasons, and the best packages were the cups.

Effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions

Proximate analysis, expressible water(EP), water holding capacity (WHC), pH value, total acidity, free fatty acids (FFA), thiobarbituric acid values (TBA), color evaluation, and microbiological examination were determined in order to evaluate the effect of spice extracts in combination with packaging materials and treatments on the stability of ground buffalo meat product stored under frozen conditions up to six months. The samples were treated by spice extracts and packaged in two packaging materials low density polyethylene (LDPE) bags without vacuum, and laminated polyethylene/nylon bags under vacuum. The results indicated that all the samples had lost moisture during storage, and the loss was higher in samples packaged in (LDPE), also the (EP) values increased, whereas, (WHC) values decreased with time during storage for all samples. The samples indicated a reduction in the pH values and an increase in the acidity values especially for the first four months of storage and these changes were associated with an increase in the (FFA) values as a result of storage. The increment in the pH value was the lowest in the control samples and this indicated the effect of natural antioxidants to retard the formation of (FFA). The (TBA) values for the control samples were higher than those packaged under vacuum or treated by spice extracts. The storage time had a negative effect on the total bacterial counts and the coliform group for all samples. The rate of reduction was much higher in the vacuum packaged samples and the spice extracts treated samples as well especially those treated by black cumin extracts than the untreated or samples packaged without vacuum. The color measurements showed a decrease in the redness value for all samples during storage period. The rate of reduction was much higher in the control samples than the treated ones.

Atmosfera modificada e 1-metilciclopropeno na conservação pós-colheita de kiwis cv. Bruno

Neste trabalho avaliou-se, em kiwis da cv Bruno, a ação do 1-Metilciclopropeno (1-MCP), na concentração de 625 ppb, associado ou não à atmosfera modificada gerada com o emprego de embalagem de polietileno de baixa densidade (PEBD), de 22µm. Os tratamentos testados foram: T1, controle (sem embalagem e 1-MCP); T2, sem embalagem com 1-MCP; T3, com embalagem de PEBD sem 1-MCP; T4, embalagem de PEBD mais o 1-MCP, sendo após armazenados em câmara fria a - 0,5 ± 0,5 ºC e 95 ± 5% de umidade relativa (U.R.). As avaliações foram realizadas após o pré-resfriamento, aos 45 dias, 45 + 5 dias (22 ± 3ºC e 75 ± 5% de U.R.), 90 dias e 90 + 5 dias (22 ± 3ºC e 75 ± 5% de U.R.). As variáveis analisadas foram: firmeza de polpa (FP), sólidos totais (ST), acidez titulável (AT), concentração de etileno e de CO2 e análise sensorial (somente ao final do experimento). A maior firmeza de polpa e acidez titulável, o menor conteúdo de sólidos totais, as menores concentrações de etileno e CO2 e a melhor aceitabilidade pelos julgadores foi obtida com os frutos acondicionadas em PEBD de 22 µm e tratadas com 1-MCP.

Utilização de embalagem de polietileno na conservação de caquis 'giombo' durante o armazenamento refrigerado

Procurou-se estudar o efeito da utilização de embalagem de polietileno durante o armazenamento refrigerado de frutos de caquizeiro (Diospyros kaki L.), cultivar Giombo. Os frutos foram acondicionados em sacos de PEBD (0,06mm) e mantidos a 1 ± 0,5ºC e 95-98% UR durante 30; 60 ou 90 dias. As características químicas e físicas dos frutos foram avaliadas ao final de cada período de armazenamento. As variáveis analisadas foram teor de taninos solúveis, firmeza da polpa, perda de matéria fresca, sólidos solúveis totais, acidez total titulável e teor de ácido ascórbico. Os frutos mantiveram elevada qualidade durante os primeiros 30 dias de armazenamento, independentemente do uso da embalagem. Constatou-se, aos 60 dias, redução na qualidade comercial decorrente da baixa firmeza de polpa. A utilização de embalagem de polietileno não apresentou eficiência na remoção total da adstringência dos frutos.

Changes in beta-carotene and ascorbic acid content of fresh amaranth and fenugreek leaves during storage by low cost technique.

Leafy vegetables are highly perishable and their shelf life depends on duration and conditions of storage. A low cost storage structure was used to extend the shelf life of amaranth and fenugreek and their quality was evaluated on the basis of retention of beta-carotene, ascorbic acid and chlorophyll during storage. Losses of beta-carotene ranged from 46.5 to 85.0% for amaranth and 24.0 to 73.0% for fenugreek depending on duration and conditions of storage. Similarly ascorbic acid retention varied from 9-32% for amaranth and 23-80% for fenugreek. Results showed that the degradation of quality parameters was faster at ambient conditions and packaging of leaves in low density polyethylene bags was beneficial in improving shelf life and nutritive value. Low cost storage structure was similar to low temperature storage for retention of beta-carotene, ascorbic acid, chlorophyll content and enhancement of shelf life.

Shelf life of fresh-cut spinach as affected by chemical treatment and type of packaging film

Abstract - Fresh-cut vegetables are an important and rapidly developing class of convenience foods. Theirstorage life may be greatly reduced due to their high rates of respiration and transpiration and the possibilityof enzymatic and microbiological deterioration. Consequently, the objective of this work was to determine theshelf life and the failure attribute that conditioned the shelf life of fresh-cut spinach treated with chemicalsolutions and packaged in bags with different permeabilities. The shelf life of fresh-cut vegetables wasdefined as the time of refrigerated storage at which any one of the sensory attributes scored below 7 or whenthe microbiological counts exceeded 5.10 7 CFU/g. Fresh-cut spinach was treated with citric acid and ascorbicacid solutions and packaged in mono-oriented polypropylene (OPP) bags or low-density polyethylene (LDPE)bags. Sensory attributes and total microbial counts were evaluated throughout refrigerated storage. Responsesurface methodology (RSM) was used to study the simultaneous effect of chemical treatment and refrigeratedstorage time on sensory and microbiological quality of fresh-cut spinach. A quadratic polynomial regressionmodel was assumed for predicting off-odor, general appearance, wilting, browning, color, and mesophilicaerobic population. Type of packaging film only influenced development of off-odor (p≤0.001) and had noeffect on visual sensory attributes or microbiological counts (p>0.05). Development of off-odor was theattribute that limited shelf life of fresh-cut spinach packaged in OPP bags. On the other hand, shelf life ofsamples packaged in LDPE bags was dependent on a decrease in general appearance or an increase inmicrobiological counts, depending on the chemical treatment used.

Effects of packaging and temperature on postharvest of atemoya

Effects of refrigerated storage and different packages on postharvest behaviour of fruits of atemoya (Annona cherimola x A. squamosa) cv. PR3 were investigated. Fruits were individually sealed in copolymer (PD-955) and low-density polyethylene (LDPE) bags and stored for 21 days at 15°C or 25°C. Then they were unwrapped and maintained at 25°C, for ripening. Weight loss and firmness of fruits were both affected by storage time, temperature and packaging. Weight loss in packaged atemoyas was lower than in the control, non-wrapped fruits. A non-trained panel scored the atemoyas for overall eating quality and appearance. Fruits sealed in LDPE did not ripen, probably due to an injurious atmosphere developed inside the package. Atemoyas packaged in PD-955 film had a shelf-life of 17 days against 13 days of the control ones, both stored at 15°C, an increase of 30% on shelf-life.

Extension of the postharvest life of `Pollock' avocado using modified atmosphere packaging

Introduction. The postharvest life of 'Pollock' avocado, a popular cultivar grown in Sri Lanka, is 7-10 d at room temperature. A short postharvest life limits its export volume by sea freight. Materials and methods. Pollock avocado fruit were packaged in 0.05 mm thick low-density polyethylene (LDPE) bags to create a modified atmosphere (MA), and they were stored at 12 o C and 94% relative humidity. The effect of the potassium permanganate, an ethylene absorber, and of the granular charcoal, a carbon dioxide absorber, on modifying the in-package atmosphere was tested. During storage, carbon dioxide, oxygen and ethylene contents were measured. The packages were opened after MA storage, and the fruit ripened naturally under ambient conditions. The weight loss, changes in firmness, total soluble solids (TSS), pulp color, visual quality rating (VQR), chilling injury index (CI) and disease index (DI) during or after storage were determined. Results. Compared with the samples packaged with- out absorbers, those packaged with absorbers had significantly lower carbon dioxide and eth- ylene contents. MA packaging was effective in extending the postharvest life of Pollock avo- cado up to 17 d. Inclusion of absorbers further extended the postharvest life up to 29 d. Firmness, TSS, pulp color, VQR, CI and DI of the ripened fruits were not significantly affected by the MA conditions. Discussion. The MA conditions did not alter the ripening process and were successful in preventing the chilling injury and diseases. Packaging of Pollock avocado in 0.05 mm LDPE bags at 1:1 surface to weight ratio (cm 2.g -1 ) with ethylene and carbon diox- ide absorbers and storing at 12 °C and 94% relative humidity can be recommended to extend their storage life up to 29 d.

3D Measurements on Extrusion Marks in Plastic Bags

The surface of different types of garbage bags was scanned using non-contact laser profilometry. Manufacturing defects known from visual inspection of the bags (fish eyes, arrowheads, and surface scratches) appear as differences in the height profile. Extrusion lines could only be detected in low-density polyethylene bags. Their correlation length is a couple of centimeters, whereas visually they continue over meters. This can be used to link together the end of one garbage bag with the beginning of the subsequent bag. Extrusion lines are of the order of 0.1 microm for high-density polyethylene garbage bags.

Development of a Dynamically Modified Atmosphere Storage System Applied to Avocados

The effectiveness of a new, dynamically modified atmosphere storage system (MASS) was evaluated and compared to a traditional, passively modified atmosphere storage system, as modified atmosphere packaging (MAP), for extending the shelf life of mature ‘Hass’ avocados (Persea americana Mill.) at room temperature. MASS used impermeable containers (glass jars) and MAP used semi-permeable containers (low-density polyethylene bags). MASS consisted of a dynamic modification of the storage atmospheres by intermittently flushing atmospheric air through glass jars containing the avocado fruits. The glass jars were equipped with positive pressure release micro valves. MASS replaced about 70% of the oxygen consumed by the stored avocado fruits and vented out about 45% of the carbon dioxide accumulated during each air flushing cycle. Avocados stored under the MASS and MAP treatments remained firm and unripe after 232 h. Additionally, avocados stored under the MASS treatment exhibited longer shelf life and lower weight loss than those stored under the MAP treatment. MASS was compared to MAP to prove the use of MASS as a viable preservation technology and its potential application for extending the shelf life of avocados, as well as other fruits and vegetables, subjected to temporary storage and/or transportation in commercial gas impermeable type containers.

Sensory Characteristics of Fresh‐Cut Spinach Preserved by Combined Factors Methodology

ABSTRACTFresh‐cut spinach was treated with citric acid and ascorbic acid solutions and packaged in monooriented polypropylene (OPP) bags or low density polyethylene (LDPE) bags. Sensory attributes, chlorophyll retention, and weight loss were evaluated throughout refrigerated storage. Mathematical models were developed to analyze and predict the effect of the citric acid and ascorbic acid concentrations and storage time on off‐odor development, general appearance, wilting, browning, and color. Sensory attributes of fresh‐cut spinach decreased with storage time. Type of film affected off‐odor development, but did not influence visual sensory attributes. Chemical treatment and type of packaging film did not affect chlorophyll retention. Both types of packaging film controlled weight loss.

Prolonged storage of ‘Karuthacolomban’ mango by modified atmosphere packaging at low temperature

SummaryMature ‘Karuthacolomban’ mangoes were sealed in low-density polyethylene (LDPE) bags to create modified atmosphere (MA) conditions and stored at 13°C and 94% r.h. The effect of potassium permanganate impregnated bricks as ethylene scavengers and activated granular charcoal as carbon dioxide scavengers on extending the storage life of mango was examined. The in-package concentrations of oxygen, carbon dioxide and ethylene, and changes in physico-chemical properties during storage were determined. Storage was terminated at different intervals, and the fruits were allowed to ripen naturally under ambient conditions. The optimum storage period was determined based on the visual quality rating (VQR) and disease index (DI) of the ripened fruits. The physico-chemical and sensory properties of the ripened fruits subjected to MA storage were determined and compared with the fruits packaged in perforated LDPE bags. In-package oxygen, carbon dioxide and ethylene concentrations were 2.3%, 6.2% and 0.24 mg kg–1, respectively, in packages containing the scavengers on day 21 in storage. These corresponding concentrations in the packages were 7.5%, 11.7% and 0.8 mg kg–1, respectively, in the absence of scavengers on day 21 in storage. The fruits packaged with scavengers had lower percent weight loss and minimum changes in physico-chemical properties compared with the fruits packaged without scavengers. The modified atmosphere created in LDPE was effective in delaying ripening of ‘Karuthacolomban’ mangoes up to 16 d; ripening was further delayed up to 21 d in the presence of scavengers. Physico-chemical and sensory properties, VQR and DI of MA stored mango after ripening were similar to those packaged in perforated LDPE bags. Therefore, packaging of ‘Karuthacolomban’ mango in 0.05 mm LDPE bags of 1:1 surface area to weight ratio (cm2g–1) with 50 ml of saturated potassium permanganate absorbed onto suitable porous matrices and 2 g of activated granular charcoal could be recommended to increase storage life at 13°C.