Effect of individual seal packaging in plastic films on the quality of dancy mandarins stored under refrigeration

Seal packaging of individual fruits of Dancy mandarin (Citrus reticulata) with polyolefin (0.019 mm) and PVC (0.025 mm) significantly delayed their deterioration, and maintained firmer fruits with better appearance than non-sealed fruits. The films were applied to fruits that had received conventional treatments of washing and disinfection, after which the fruits were stored with non-sealed fruits under refrigeration conditions (5 and 10 degrees C) during eight weeks plus six days at 20 degrees C. The results showed that the weight loss and deformation were significantly reduced by the effect of plastic films, at both storage temperatures. Furthermore, significant reductions in the internal atmosphere (CO₂ content) and ethanol content were observed in sealed fruits. In the sensory evaluation, the juice of sealed fruits showed a fresh flavor at the end of storage, whereas the juice of non-sealed fruits held at 10 degrees C developed off-flavors. The ripening index (degrees Brix/acidity ratio) increased significantly only in sealed fruits held at 10 degrees C. The color index was not significantly modified by the effect of plastic films. However, the vitamin C content was significantly lower in sealed fruits at both storage temperatures.