The effect of different packaging on physical and chemical properties of oranges during storage

Research paper by Vincenzo Sicari, Giuseppina Dorato, Angelo Maria Giuffrè, Paola Rizzo, Alexandra Romina Albunia

Indexed on: 25 Jan '17Published on: 01 Dec '16Published in: Journal of Food Processing and Preservation


The effects of packaging on the maintenance of the quality of oranges (cultivar Belladonna) were studied. The oranges were stored at 6°C and 80% relative humidity for 45 days, wrapped in biaxially oriented polypropylene (BOPP), nanoactive films, or nonwrapped in crates. The physical-chemical characteristic and the bioactive compounds were evaluated in the juice at intervals of 15 days. Oranges preserved in the nanoactive film have a greater shelf-life both for the organoleptic characteristics of the fruit after 45 days of conservation, and for the content of biologically active compounds: The concentration of total flavonoids, total polyphenols, and ascorbic acid is greater than that obtained from oranges preserved in BOPP films and crates. This behavior is certainly due to the characteristics of the nanoactive film that, unlike other films on the market, has the ability to retain a greater amount of ethylene produced during respiration of the fruit. Furthermore, oranges stored in plastic crates showed mold development after 15 days, after 30 days for fruit wrapped in BOPP film, but only after 45 days in nanoactive film.Citrus fruits are an important source of bioactive compounds such as ascorbic acid, carotenoids, flavonoids, flavanone glycosides, and phenolic compounds: All potentially health-promoting. The use of plastic films for wrapping citrus fruits can be beneficial in maintaining freshness during postharvest storage.