Respiration rate and in-package gas evolution of "Okitsu" satsuma fruits held in shelf-life condition

“Okitsu” satsuma fruits, harvested the 20th of October, before
being stored for 1 month in sheH-life condition (20°C and 70-75%
RH) were first dipped in an emulsion containing 500 ppm of
thiabendazole (TBZ) or left untreated, and then either
nonwrapped or wrapped in groups of 8 with two different plastic
films (Cryovac MD and MY, respectively 19mm and 20mm
thickness). In-package atmosphere evolution (CO2and O2) and
respiration rate of nonwrapped fruits were monitored daily. In
addition at 10-day intervals fruit were inspected for decay, overall
appearance, weight loss, and respiration rate and internai
atmosphere of wrapped fruits was measured either at the mo­
ment of the removal of the film or the day after. An informai panel
test of 7 technicians also tasted the fruits for sensory evaluation.The respiration rate of nonwrapped fruit or in-package CO2concentration decreased with the time in storage. The respiration
rate of wrapped fruits following removal of the film was
higher than that of nonwrapped ones, especially at the time of
unwrapping, but the intemal CO2concentration was always
lower than nonwrapped fruits. No important differences were
observed between the two different plastic films. Both plastic
films gave a positive contribution in reducing weigth loss and in
maintaining freshness, even if the incidence of decay was higher
in wrapped fruits than in nonwrapped ones, in particular, for
fruits which received no fungicidial treatment. In generai the
panellists found wrapped fruit more acceptable than
nonwrapped fruit.