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Extending stone fruit shelf life

It is well known that modified atmosphere packaging is synergistic with good temperature management in helping maintain stone fruit quality during prolonged storage and transportation.

Extensive research has shown that low levels of O2 and elevated levels of CO2 reduce respiration of stone fruits, thereby slowing down physiological processes. Furthermore, modified atmosphere will also inhibit chilling injury in some cultivars. Elevated CO2 will inhibit the action of ethylene and if sufficiently high, the CO2 concentration will inhibit certain common fungal pathogens such as Botrytis and Monilia.



If properly designed, the end result is that:
1. Fruit firmness is maintained for longer due to reduced respiration
2. Chilling injury is inhibited due to reduced respiration
3. The high humidity surrounding the fruit in the packaging environment coupled with the reduced respiration reduces dehydration, weight loss and shriveling of the fruit
4. Decay is inhibited due to the elevated CO2 concentrations.

Historically, many cultivars have been harvested immature to enable them to survive the rigors of the supply chain without ripening. However this results in a trade-off of texture and flavor properties. As well as enabling the fruit to be stored for longer and shipped to more distant markets, modified atmosphere may enable fruit to be harvested and shipped at higher sugar content thereby providing better flavored fruit for the consumer.

Different species and cultivars have different respiration rates and the packaging needs to fine-tuned to provide optimal modified humidity and modified atmosphere for the species and possibly the cultivar, taking into consideration respiration rate, produce weight, surface area to volume ratio, and possible temperature fluctuations.
Performance of modified atmosphere packaging is highly dependent on good temperature management although the physical presence of the packaging will buffer temperature fluctuations to some extent, thereby alleviating the risk of exposure of the fruit to temperatures at which chilling injury is most severe, failure to maintain correct temperature for prolonged periods is likely to result in undesirable O2 and CO2 concentrations, anaerobic respiration and production of off flavors. The combined result of good temperature management and Xtend® packaging is that apricots can be maintained for up to 30 days at 0-1°C, cherries for up to 45 days at 0-1°C, nectarines and peaches for up to 30 days at 0-1°C, and plums for up to 60 days at 0-1°C. Performance is inevitably cultivar dependent. The packaging typically pays for itself during prolonged storage and transportation by reducing weight loss and wastage in the supply chain.

Xtend® bulk packaging product for stone fruits are available for different size cartons and produce weights ranging from 2 to 20kg. The products comply with Federal Food, Drug & Cosmetic Act 21 code of Federal Regulations 177.1500 and 177.1520, European Directive 2002/72/EC, 2005/79 and Israel Standard 5113 and as such are suitable for direct contact with whole fruits and vegetables. The manufacturing facilities in Israel are BRC and HACCP certified, whereas those in USA are SQF certified.

For more information:
Stepac
Tefen Industrial Park
P.O. Box 73
Bldg. 12
Tefen Israel 24959
[email protected]
www.stepac.com
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