Influence of Polyethylene Perforation on the Storability of Apricot (Prunus armeniaca L. var. Canino) Fruits

Alaa El-Din k Omar, Mervat A. El‐Sh


The effect of different perforation treatments on the quality of stored "Canino" apricot was studied. Fruit were unwrapped (control) and wrapped with high-density polyethylene (HDPE) or low-density polyethylene (LDPE) plastic bags with 0, 20, 40, 60, 80 or 100 holes/bag, and stored at 0°C and 85-90% RH for four weeks. At weekly intervals, fruit samples were removed from the storage and weight loss, firmness, respiration rate, soluble solids content (SSC), treatable acidity and ascorbic acid (Vitamin C) content were measured. Weight loss, firmness, SSC, acidity and ascorbic acid in all plastic-wrapped fruit were better than control. Weight loss was significantly reduced in fruit stored in HDPE and LDPE bags as compared to control that had higher respiration rate, SSC and acidity. Perforated Polyethylene bags significantly delayed ripening, maintained quality parameters and extended storability of "Canino" fruit. 


Postharvest; Polyethylene perforation; Storage; Fruit quality; Apricot

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