Some Physiological Effects of Delaying Deterioration of Citrus Fruits by Individual Seal Packaging in High Density Polyethylene Film1

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Abstract
Seal-packaging of individual fruits of ‘Shamouti’ and ‘Valencia’ oranges (Citrus sinensis L. Osbeck), grapefruit (C. paradisi Macf cv. Marsh) and lemons (C. limon Burm. f. cv. Eureka) with a film of high-density polyethylene (0.01 mm) markedly delayed their deterioration as measured by peel shrinkage, softening, deformation and loss of flavor. This film was applied to fruit that had received conventional treatments of disinfection with sodium orthophenylphenate and waxing. Sealed fruit maintained their fresh appearance more than twice as long as conventionally handled fruit. Weight loss of fruit was reduced about five-fold. Sealed fruit at 20° were firmer and lost less weight than non-sealed fruit at the lowest optimal temperature. Sealing various citrus fruits in high density polyethylene reduced both their respiratory activity and ethylene production. CO2 and O2 content in the internal atmosphere of the sealed and control fruit were similar but ethylene content was lower in the sealed fruit.

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