Tag Archives: 2002). The first commercial plantations with the raspberry ‘Polka’ have been established in Estonia. Besides the local market

745-752 U. Moor,, P. Põldma, T. Tõnutare, A. Moor and M. Starast
The effect of modified atmosphere storage on the postharvest quality of the raspberry ‘Polka’
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The effect of modified atmosphere storage on the postharvest quality of the raspberry ‘Polka’

U. Moor¹,*, P. Põldma¹, T. Tõnutare¹, A. Moor² and M. Starast¹

¹Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, EE5104 Tartu, Estonia; *Correspondence: ulvi.moor@emu.ee 2Institute of Economics and Social Sciences, Estonian University of Life Sciences, Kreutzwaldi 1, EE5104 Tartu, Estonia

Abstract:

The aim of the experiment was to determine the effect of a passive modified atmosphere package (MAP) (30 m LDPE bag (Estiko, Estonia), the Xtend® raspberry bag (Stepac, Israel) and an active MAP (30 m LDPE bag, flushed with a gas mixture containing 10% O2 and 15% CO2) on the postharvest quality of the raspberry ’Polka’. Raspberries stored in macroperforated punnets (normal atmosphere – NA) served as the control. The raspberries were initially stored for 3 days at 1.6°C, then a half of the bags were moved into simulated retail conditions (6ºC) and a half remained at 1.6°C for another 24 hours. The raspberry weight, O2 and CO2 content of the packages were measured daily. The fruit dry matter (DM) and soluble solids content (SSC), titratable acidity (TA), ascorbic acid content (AAC), and total anthocyanins (ACY) were determined at harvest and the total antioxidant activity (TAA) and rotting (weight of rotten berries) were determined after storage. Neither the active nor passive MAP suppressed rotting significantly. The raspberries stored at 1.6°C, had the best quality in passively modified LDPE bags, since the fruit had higher SSC and TA and lower ACY content compared to the control. After the simulated retail conditions, the Xtend® bags turned out to be the most suitable, since the fruit had the lowest ACY content (the fruit did not become too dark), but the highest TAA. Key words: Rubus idaeus, soluble solids, titratable acids, ascorbic acid, anthocyanins, total antioxidant activity.INTRODUCTION

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