Postharvest storage quality of grapefruit placed in polyethylene bags with or without micro-perforation

Authors: ZHAO, ZHILEI - Hebei University; LI, JIAN - China Agricultural University; YAN, JIAQI - China Agricultural University; HU, CUIFENG - University Of Florida; RITENOUR, MARK - University Of Florida; Bai, Jinhe

Submitted to: Florida State Horticultural Society Meeting
Publication Type: Abstract Only
Publication Acceptance Date: 3/25/2017
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Washed ‘Marsh’ white grapefruit were placed in polyethylene (PE) bags (1 mil) with or without micro-perforation holes (representing 0.002% of the bag surface) and evaluated for juice quality, firmness, and the development of decay and disorders during storage for 30, 60, or 90 days at 50oF. Each treatment had three replicates of 40 fruit each and each fruit was placed in its own bag. Washed/waxed (carnauba) fruit, and washed/un-waxed fruit, both left un-bagged, were used as controls. Compared to both controls, weight loss, peel puncture resistance and peel breakdown of PE-bagged fruit with or without micro-perforations were significantly lower. In addition, decay was significantly less in PE-bagged fruit compared to the un-bagged wax control. Placing fruit in micro-perforated PE bags resulted in significantly higher soluble solids content than the un-bagged, un-waxed control fruit, but there were no significant differences in titratable acidity. After 30 days storage, acetaldehyde content of fruit placed within micro-perforated PE bags had the lowest acetaldehyde content, while un-bagged but waxed fruit had the highest. These results suggest that grapefruit placed in micro-perforated PE bags could improve fruit quality retention during storage and transport.