The application of ethylene scavenging active packaging systems to increase the shelf life of fruits (banana and kiwi)

The aim of this study is to maintain general quality characteristics and extend the shelf life of banana and kiwi by using ethylene scavenging systems combined with modified atmosphere packaging (MAP). Banana was packaged with low density polyethylene (LDPE) bags containing ethylene absorbing sachet and zeolite incorporated LDPE bags under passive MAP, and stored at 13°C for 12 days. LDPE bags with no ethylene absorber and unpackaged samples were the control groups. O2, CO2 and ethylene concentrations, mass loss, texture, color, brix, titratable acidity and sensory analysis were performed during storage. O2 concentration in the headspace of control LDPE packages decreased below 2% on the 6thday, while LDPE bags containing sachet (2.1%) and LDPE bags with zeolite (2.7%) remained above the critical level (2%). The lowest ethylene concentration was measured in both sachet containing and zeolite added bags at 12thday (0.45ppm). The lowest brix was determined for applications with ethylene scavenging systems at the end of the storage. According to sensory evaluation, bananas packaged with both ethylene scavenging systems were acceptable on the 9thday, suggesting the shelf life up to 9 days. Kiwi was packaged using LDPE bags containing ethylene absorbing sachet and zeolite under passive and active (5%O2, 5%CO2) MAP, and stored at 4°C for 30 days. LDPE bags with no ethylene absorber and unpackaged samples were the control groups. O2, CO2 and ethylene concentrations, mass loss, texture, color, brix, pH, titratable acidity and sensory analysis were performed during storage. O2 concentration decreased to 13% in the control LDPE, sachet containing LDPE and zeolite added LDPE under passive MAP during 5thday, and thereafter reached to equilibrium. O2 concentration tended to increase in the control LDPE, LDPE containing sachet and LDPE with zeolite under active MAP on the 5thday, and then reached to equilibrium. The ethylene concentration in the LDPE bags under passive MAP increased during whole storage, but there was no ethylene production for other applications till 15thday of storage. The lowest ethylene concentration was determined in the LDPE with sachet (0.47ppm) and LDPE with zeolite (0.50ppm) under passive MAP at the end of the storage. Kiwi fruits packaged with the control LDPE under passive MAP were firmer than the fruits packaged with LDPE under active MAP. However, the hardness of the fruits packaged with both ethylene scavenging systems under both MAP applications did not differ. Overall, the longest shelf life of kiwi was determined as 30 days using both ethylene absorbing systems under passive MAP.