Influence of macro‐perforated polyethylene terephthalate and low‐density polyethylene packaging films on quality and storability of strawberries

Abstract

Perishable nature of strawberry poses serious challenges in maintaining quality and extending its market life. In this study, efficacy of macro-perforated polyethylene terephthalate polyester (PET), low-density polyethylene (LDPE), and composite film packaging (PET + LDPE) was evaluated to inhibit fungal decay and retain nutritional and organoleptic attributes of strawberries stored at 2 ± 0.5°C. Strawberries packed in LPDE exhibited better moisture retention, least fungal infection, and delayed loss of membrane permeability compared to PET + LDPE and PET. The LDPE film was also more effective in delaying increase in pH and total soluble solids and decline in fruit dry weight, titratable acids, ascorbic acid, and organoleptic acceptability. Overall, marketable life of strawberries packed in LDPE film was 2- and 1.5-fold higher than strawberries packed in either PET or LDPE + PET, respectively. Higher levels of antioxidant enzymes catalase, superoxide-dismutase, and peroxidase in LDPE-packed strawberries suggest that LDPE retained strawberry quality was partly through maintaining ROS-scavenging mechanism in fruits. Practical applications Low-density polyethylene film effectively preserves physical and biochemical properties of fresh strawberry fruit and extends its storability under low temperature conditions, an important aspect for long-distance local marketing and export. Findings of this research can be translated to other highly perishable crops and, with basic research support, local packaging industry can be involved to manufacture commodity-specific flexible film packaging.