| dc.description.abstract | The effect of modified atmosphere packaging on the physico-chemical
composition such as weight loss, moisture content, vitamin C, total soluble solids
(TSS), titratable acidity (TA), fruit hardness, color score and sensory
characteristics such as color, flavor and texture of tamarillo was investigated at
10⁰C during 1, 2, 3 and 4 weeks of storage. The type of modified atmosphere
packaging consisted of active modified atmosphere packaging with the
combination of scavenger type such as oxygen scavenger (P1), oxygen and
carbondioxide scavengers (P2), oxygen and moisture scavengers (P3), ethylene
scavengers (P4), oxygen, carbondioxide, moisture and ethylene scavengers (P5)
and passive modified atmosphere packaging (P6) and unpackage fruits as control
(P7). The results showed that the type of packaging had high significant effect
(P<0,01) on overall physico-chemical constituents and sensory characteristics of
tamarillo fruits at 10⁰C during storage. After 4 weeks storage, weight loss of
tamarillo fruits packed in active modified atmosphere packaging ranged from
0,71- 4,36%, while fruits in passive modified atmosphere packaging 1,05% and
unpackage 13,05%. Tamarillo fruits packed in active modified atmosphere
packaging with oxygen and moisture scavengers (P3) had moisture content
62,70%, vitamin C 28,81 mg/100 ml, TSS 5,03⁰Brix, TA 2,40%, color scores 5,00
(dark red), fruits hardness 2,77 kgf and organoleptic value of color 3,65 (like)
and texture 3,31 (like), and weight loss 1,00%, and also was the best treatment
as compared to other types of modified atmosphere packaging for 4 weeks of
storage. The control fruits were unaccetable after 2 weeks of storage due to its
unattractive color and texture. | en_US |
