Effects of different packaging films on the quality retention of fresh-cut guavas (Psidium guajava L.)

Abstract

Effects of different packaging films on the quality retention of fresh-cut guavas were studied. Whole guavas (Psidium guajava var. Kampuchea) were sliced into uniform boat-shaped sizes of approximately L 90 mm X W 40 mm X T 20 mm and dipped into 1 % ascorbic acid to prevent browning of the fruits. The sliced fruits were placed on polystyrene trays and packed in three different types of packaging films namely polypropylene (PP) film, low density polyethylene (LDPE) film and polyvinyl chloride (PVC) stretch film with unpacked samples served as control. Samples were stored at 5±1 °C with relative humidity 90% for 15 days. Physico-chemical and sensory qualities of the samples were analyzed at three days interval during storage. The data showed that the guava slices packed in LDPE and PP films had significantly lower percentage weight loss than the control and PVC-packed guava slices. Total soluble soli s and firmness of the guava slices packed in plastic films were found to be decreasing during storage. Total colour change increased during storage but there were no significant effects in all packed and unpacked guavas. Sensory analysis conducted showed that the guava slices packed in plastic films had good sensory qualities for up to 12 days of storage whereas control was found to be unacceptable after 3 days. PP-packed guava slices with minimum weight loss showed acceptance score of 3. 0 and above in all attributes until day 15. Therefore, it was suggested that PP should be used in replaced of the conventional packaging of fresh-cut guavas using PVC for better quality retention.