+ B5: Color: red-yellow to red. Hardness: slightly hard. Flavor: slightly sweet and sour. Fresh, crispy, red flesh.
+ Z3: Color: yellowish red to red. Hardness: relatively hard. Taste: slightly sweet and sour. Soft, red flesh.
+ Z5: Color: fresh, red-yellow to red. Firmness: relatively hard. Flavor: sweet and slightly sour. Crispy, red flesh.
+ CE44: Color: red yellow to red. Hardness: hard to relatively hard.
Taste: sour. Flesh is slightly crunchy, red.
- After 04 weeks:
+ PE: Color: red-yellow, red is dominant. Hardness: slightly soft. Flavor: sour, light wine smell. Soft, red flesh.
+ B3: Color: yellow red to red. Hardness: slightly soft. Flavor: slightly sour. Fruit flesh is slightly crispy, red.
+ B5: Color: red-yellow to red, beautiful. Hardness: relatively hard. Flavor: slightly sour. Crispy, red flesh.
+ Z3: Color: yellowish red to red. Hardness: relatively hard. Taste: slightly sour, light wine smell. Meat is slightly crispy, red color.
+ Z5: Color: red yellow to red. Hardness: slightly soft. Taste: sour.
The flesh is slightly soft and red.
+ CE44: Color: yellowish red to red. Firmness: relatively firm. Flavor: slightly sour. Flesh is slightly crispy, red.
- After 05 weeks:
+ PE: Color: yellow red to red. Hardness: slightly soft. Flavor: sweet, clear wine smell. Soft, red flesh.
+ B3: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Taste: slightly sweet. Soft, red flesh.
+ B5: Color: red-yellow to red, beautiful. Hardness: slightly hard. Flavor: slightly sweet. The fruit flesh is slightly crispy, red.
+ Z3: Color: yellowish red to red. Firmness: slightly firm. Flavor: light wine smell, slightly sweet. Fruit flesh is slightly soft, yellowish red.
+ Z5: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Taste: slightly sweet. Flesh is slightly soft, red.
+ CE44: Color: yellowish red to red. Firmness: slightly firm. Flavor: slightly sour. Crispy, red flesh.
- After 06 weeks:
+ PE: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Taste: clear wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ B3: Color: yellowish red to red. Hardness: relatively hard. Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ B5: Color: yellowish red to red. Hardness: relatively hard. Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ Z3: Color: yellowish red to red. Hardness: slightly hard. Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ Z5: Color: red yellow to red. Hardness: relatively hard to slightly soft.
Taste: sweet and slightly sour. Flesh is slightly soft and red.
+ CE44: Color: yellowish red to red. Firmness: slightly firm. Flavor: slightly sour. Crispy, red flesh.
- After 07 weeks:
+ PE: Color: bright, red yellow to red. Hardness: slightly hard to slightly soft.
Taste: clear wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ B3: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ B5: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ Z3: Color: bright, red-yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Soft, red flesh.
+ Z5: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ CE44: Color: fresh, red-yellow to red. Hardness: relatively hard to slightly soft. Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
- After 08 weeks:
+ PE: Color: yellow red to red. Hardness: slightly soft. Flavor: clear wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ B3: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ B5: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ Z3: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ Z5: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
+ CE44: Color: red yellow to red. Hardness: slightly hard to slightly soft.
Flavor: light wine smell, sweet and slightly sour. Fruit flesh is slightly soft, red.
The results shown above show that the original plum samples were all greenish red to red, firm, sour to slightly sweet in taste and crispy, deep red in flesh. After 8 weeks of storage, these parameters varied depending on each experimental formula.
In general, the cold storage formulas in the film remained fresh and maintained a good level almost as good as the original after 2 weeks of storage, although the proportion of red-yellow to red fruit was higher than the original. After 3 weeks, the formulas were differentiated by the degradation of the quality of the plums in storage. The PE film formula appeared to have a slightly winey smell. The remaining formulas had mostly red-yellow to red fruit, relatively hard, with red crispy flesh.
From the 4th to the 6th week, the fruit remained quite fresh, maintaining a color range from yellowish red to red. The fruit firmness ranged from relatively firm to slightly soft. There was a change in flavor, with formulas B3, B5 and Z3 having a slight alcohol smell, indicating that there had been alcohol transformation in the preserved fruit in these formulas. Formulas Z5 and CE44 were the formulas that had not yet shown alcohol transformation in the fruit, the fruit flesh ranging from crispy to slightly soft.
c) Fruit hardness
Firmness is one of the quality characteristics that shows the freshness of the fruit. The results of fruit firmness measurements during storage are presented in Table 3.30.
Table 3.30. Plum hardness (kg/cm 2 )
Week
PE | B3 | B5 | Z3 | Z5 | CE44 | LSD 0.05 | |
0 | 3.82a | 3.82a | 3.82a | 3.82a | 3.82a | 3.82a | - |
1 | 3.80a | 3.71a | 3.80a | 3.81a | 3.79a | 3.81a | 0.217 |
2 | 3.78a | 3.68a | 3.66a | 3.79a | 3.79a | 3.80a | 0.203 |
3 | 3.76a | 3.62a | 3.65a | 3.73a | 3.74a | 3.80a | 0.254 |
4 | 3.51a | 3.16a | 3.46a | 3.39a | 3.38a | 3.74a | 0.366 |
5 | 3.14 c | 3.13 c | 3.43b | 3.38b | 3.66a | 3.68a | 0.248 |
6 | 3.04 c | 3.29b | 3.35b | 3.41b | 3.80a | 3.62a | 0.191 |
7 | 2.78 c | 3.06b | 3.01b | 3.27b | 3.49a | 3.53a | 0.202 |
8 | 2.75 c | 3.01b | 3.01b | 3.11b | 3.30a | 3.38a | 0.174 |
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The fruit hardness in the preservation formulas in the film was maintained quite stable. After 6 weeks of preservation, the fruit hardness was still well maintained from 3-3.8 kg/cm 2 , only the PE sample had a rapid decrease in hardness. After 7-8 weeks, the fruit hardness in different formulas began to differentiate. Specifically, after 8 weeks, the fruit hardness was best preserved in the CE44, Z5 film and lowest in the preservation formula in the PE film.
d) Effect of preservation formulas on fruit peel color
The results of plum peel red color measurements are presented in Table 3.31.
Table 3.31. Plum peel red index
Week
PE | B3 | B5 | Z3 | Z5 | CE44 | |
0 | 16.68±5.45 | 16.68±5.45 | 16.68±5.45 | 16.68±5.45 | 16.68±5.45 | 16.68±5.45 |
1 | 14.06±8.10 | 17.72±2.33 | 18.05±2.90 | 17.32±4.30 | 19.59±1.79 | 15.81±2.55 |
2 | 15.97±2.92 | 17.17±5.64 | 19.00±2.54 | 17.25±3.27 | 19.27±3.49 | 18.98±3.36 |
3 | 15.85±6.07 | 16.00±4.24 | 17.86±4.61 | 16.19±3.42 | 14.17±5.06 | 14.63±5.65 |
4 | 16.82±5.04 | 19.47±6.55 | 21.16±9.83 | 16.05±3.68 | 19.42±6.76 | 17.43±3.97 |
5 | 17.96±2.40 | 25.35±5.56 | 19.29±2.93 | 20.00±7.01 | 14.90±4.41 | 18.64±4.18 |
6 | 20.30±5.22 | 16.86±3.82 | 21.10±4.29 | 20.19±7.34 | 18.50±4.46 | 20.53±6.35 |
7 | 26.50±4.11 | 24.40±2.45 | 23.34±1.84 | 24.87±2.62 | 24.27±1.78 | 25.40±4.53 |
8 | 23.75±1.32 | 25.17±7.96 | 23.65±3.60 | 24.31±2.68 | 23.67±1.67 | 23.76±3.70 |
Measurement results showed that the red index (a+) of preserved plums increased gradually over time. This reflected the gradual increase in fruit ripeness. The red index (a+) was highest after 7-8 weeks of storage. Between the preservation formulas in MAP membrane, the red index (a+) after 8 weeks showed almost no significant difference, ranging from 23.7 to 25.2 corresponding to yellow-red to red fruit.
e) Changes in CO 2 and O 2 gas content inside the package
The CO 2 and O 2 gas contents in the preservation film were tested to evaluate the fruit respiration rate as well as the gas exchange capacity between the inside and outside of the film of different films. The experimental results are presented in Figures 3.30 and 3.31.
15
PE CE44 Z5 B5 Z3
B3
12
% CO2
9
6
3
0
0 1 2 3 4
Week
Figure 3.30. CO 2 concentration inside the package
25
PE CE44 Z5 B5 Z3
B3
20
%O2
15
10
5
0
0 1 2 3 4
Week
Figure 3.31. O 2 concentration inside the package
The CO 2 content in the film during storage tended to increase gradually over time. Over time, the accumulation of CO 2 in the film also increased and increased most rapidly in the first week of storage. In the following weeks, the CO 2 content increased more slowly. The measured CO 2 content was lowest in the CE44 film and highest in the PE film throughout the storage period. This content was higher in the B3, B5, Z3 and Z5 films.
PE membrane. This may be because in CE44, B3, B5, Z3 and Z5 membranes, gas exchange between inside and outside the membrane occurs better than in PE membrane.
The results of monitoring the O2 content in the fruit preservation film showed that over time, the O2 content gradually decreased and decreased most sharply in the first week of storage. In the following weeks, the oxygen content decreased more slowly and after 4 weeks of storage, the oxygen content measured was highest in the CE44 film (5.53%) and lowest in the PE and B3 films (2.63%).
f) Total dissolved solids and acids in fruit
The results of total soluble solids test of plums are presented in Table 3.32.
Table 3.32. Changes in soluble solids content of plums during ripening.
Preservative ( 0 Brix)
Week
PE | B3 | B5 | Z3 | Z5 | CE44 | |
0 | 10.00 | 10.00 | 10.00 | 10.00 | 10.00 | 10.00 |
1 | 11.00 | 10.50 | 10.00 | 10.00 | 10.00 | 10.00 |
2 | 11.00 | 10.50 | 10.00 | 10.00 | 10.00 | 10.00 |
3 | 11.00 | 10.50 | 10.00 | 10.00 | 10.00 | 10.20 |
4 | 11.00 | 10.50 | 10.00 | 10.00 | 10.00 | 10.20 |
5 | 11.00 | 11.00 | 10.00 | 10.00 | 10.00 | 10.20 |
6 | 11.00 | 11.00 | 10.50 | 10.50 | 10.50 | 10.20 |
7 | 11.00 | 11.00 | 10.50 | 10.50 | 10.50 | 10.20 |
8 | 11.00 | 11.00 | 10.50 | 11.00 | 10.50 | 10.20 |
The results showed that the total soluble solids of plums did not change significantly during storage and ranged from 10.2-11 0 Brix. In general, TSS increased but not much, TSS of plums stored in CE44, Z5, B5 membranes increased the least (reaching 10.2-10.5 0 Brix after 8 weeks).
Table 3.33. Changes in acid content of plums during storage (%)
Week
PE | B3 | B5 | Z3 | Z5 | CE44 | |
0 | 1.60 | 1.60 | 1.60 | 1.60 | 1.60 | 1.60 |
1 | 1,440 | 1,464 | 1,520 | 1,464 | 1.60 | 1,576 |
2 | 1,400 | 1,464 | 1,464 | 1,567 | 1,484 | 1,416 |
3 | 1,376 | 1,410 | 1,520 | 1,360 | 1,360 | 1,520 |
4 | 1,330 | 1,390 | 1,440 | 1,336 | 1,360 | 1,400 |
5 | 1,310 | 1,360 | 1,400 | 1,310 | 1,310 | 1,360 |
6 | 1,280 | 1,320 | 1,360 | 1,280 | 1,240 | 1,320 |
7 | 1,240 | 1,200 | 1,240 | 1,200 | 1,200 | 1,280 |
8 | 0.720 | 0.900 | 1,200 | 1,100 | 1,200 | 1,200 |
The decrease in acid content in the fruit also confirms the sensory evaluation of the color and taste of the fruit. Initially, the fruit is greenish red to red, sour in taste, after 8 weeks of storage, the plums all turn yellowish red to red and have a sweet and slightly sour taste. Thus, when the plums are more ripe, the acid content in the fruit also decreases.
The lowest acidity in the fruit was in the PE (reduced by more than 50% compared to the initial) and B3 (44% compared to the initial) treatments. The Z5, B5 and CE44 treatments had the highest acidity of 1.2% (reduced by approximately 25% compared to the initial) after 8 weeks, indicating that the fruit ripening process in these films occurred more slowly than in the other experimental samples.
Thus, based on sensory evaluations as well as measurements of plum quality indicators during preservation with MAP film, it can be seen that after 6-8 weeks, CE44 and Z5 films give the best preservation results.
3.4.2.2. Preserving fabrics with MAP membrane
a) Loss of mass and damage rate
The results of the damage rate test of lychee during storage are presented in Table 3.34.