The use of biodegradable films to replace traditional materials for storage in modified atmosphere packaging (MAP) represents a competitive advantage in terms of sustainability of post-harvest supply chain of highly perishable products such as raspberries. We evaluated the performances of three biodegradable and non commercial films (F1, F2 and F3) to storage the experimental units (minibag) of raspberry fruits Rubus idaeus ‘Himbo Top’ up to 12 days at +1°C and 95% RH. Changes in the atmosphere composition were created through the barrier materials and the fruits respiration. We evaluated the O2 and CO2 composition within each minibag, the weight losses, the colour, the soluble solid content (SSC) and the titratable acidity (TA) of stored fruits. Visual and taste evaluations were additionally performed. After 12 days of storage the weight losses were of 3.05%, 3.15% and 2.90% (respectively F1, F2 and F3). All films maintained passive MAP, raspberries showed a good state of hydratation but the steady state of equilibrium (O2 11.9 and CO2 11.6 Kpa) was reached only at the end of storage time with the F3 film. The colour resulted to be the most critical parameter to be evaluated also by the sensory analysis representing a limit to the fruits marketability.
Sustainable Storage of Raspberries: First Experiences of Biodegradable Films in the Warehouse.
BRIANO, ROSSELLA;GIUGGIOLI, NICOLE ROBERTA;GIRGENTI, VINCENZO
2016-01-01
Abstract
The use of biodegradable films to replace traditional materials for storage in modified atmosphere packaging (MAP) represents a competitive advantage in terms of sustainability of post-harvest supply chain of highly perishable products such as raspberries. We evaluated the performances of three biodegradable and non commercial films (F1, F2 and F3) to storage the experimental units (minibag) of raspberry fruits Rubus idaeus ‘Himbo Top’ up to 12 days at +1°C and 95% RH. Changes in the atmosphere composition were created through the barrier materials and the fruits respiration. We evaluated the O2 and CO2 composition within each minibag, the weight losses, the colour, the soluble solid content (SSC) and the titratable acidity (TA) of stored fruits. Visual and taste evaluations were additionally performed. After 12 days of storage the weight losses were of 3.05%, 3.15% and 2.90% (respectively F1, F2 and F3). All films maintained passive MAP, raspberries showed a good state of hydratation but the steady state of equilibrium (O2 11.9 and CO2 11.6 Kpa) was reached only at the end of storage time with the F3 film. The colour resulted to be the most critical parameter to be evaluated also by the sensory analysis representing a limit to the fruits marketability.
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