EFFECTS OF MODIFIED ATMOSPHERE PACKAGING ON THE PHYSICOCHEMICAL CHARACTERISTICS OF CIKU (ACHRAS-SAPOTA L) AT VARIOUS STORAGE TEMPERATURES

The physicochemical changes in ciku during storage at various temperat ures and the effect of various techniques of modified atmosphere packa ging (MAP) at 5, 10, 15 degrees C and ambient were examined by monitor ing fruit texture, weight loss, soluble solids content, pH, sucrose, f ructose, glucose, pectin, tannin, ascorbic acid and microbial infectio n. Under MAP, ciku could be stored for 4 weeks at 10 degrees C and 3 w eeks at 15 degrees C, while without MAP the storage life was shorter b y 1 week. Packaging in low-density polyethylene film (LDPE) was highly effective in maintaining the texture and weight of cold-stored fruits . Fruits stored at 5 degrees C experienced chilling injury, observed a s their inability to ripen properly, even after 3 days at room tempera ture in the presence of 50 g kg(-1) calcium carbide. The ascorbic acid content was highest in vacuum-packed fruits followed by the other LDP E packagings. LDPE packaged fruits also received the highest sensory s cores for taste, colour, texture and overall acceptability in cold-sto red ciku. The unsealed nature and heating involved in shrink wrapping did not favourably affect the storage life of ciku. MAP alleviated the chilling injury which occurred in ciku stored at 10 degrees C but not at 5 degrees C.