The effects of vacuum packaged storage on the quality of dragon fruit (Hylocerceus polyrhizus

Abstract

This study was conducted to determine effects of vacuum packaged on quality of dragon fruit (Hylocereus polyrhizus) stored at temperature of 10 C. The dragon fruit were collected at two different maturity indices (index 2 and index 4) packed in plain nylon bag and then vacuumed at different vacuum time at 1 O" and 40" seconds. The control fruits were stored in non-vacuum packaging. Changes in the skin colour, weight loss, total soluble solid (Brix value), the fruit quality and presence of rots on the fruits in the packaged were observed during the storage. Vacuum packaged has caused a distinct disorder for the physiological of the dragon fruit (vacuum injury) and becoming more obvious with longer vacuum time. However, the assessment done showed that other quality characteristics of the fruits were not affected by the vacuum injury. During 20 days of storage, weight loss and skin color showed significance different compared to non-vacuum packed fruits but the total soluble sugar was minimally affected. From the observation of rots appearance, include blossom end rot and body rots, it showed that vacuum packaged storage did not affect the fruit pulp at least 16 days of storage. It can be concluded that vacuum packaging not suitable for dragon fruit since all packaged fruits were injured by vacuum packaging. This study indicates that fruits in the non-vacuum packaged were maintained at acceptable quality level for at least 16 days thus, the vacuum packaging was unnecessary for dragon fruit in storage.