Changes in Some Quality Characteristics of Apricot Fruit Packed by Modified Atmosphere

Maintaining the quality of fruits and increasing their shelf-life are the main concerns during post-harvest processes. One of the important methods for increasing the shelf-life of fruits is the use of modified atmosphere packaging (MAP). In this study, changes in some qualitative characteristics (color, pH, TSS, texture stiffness) of apricot fruits were reviewed using MAP method at three levels of storage temperatures (ambient 22, 4 and 8 °C), three different gas mixes (first combination: 8% CO2, 4% O2 and 88% N2; second combination: 10% CO2, 15% O2 and 75% N2; third combination15% CO2, 10% O2 and 75% N2) and two thicknesses of polyethylene packages (30 and 50 µm). The data were extracted and analyzed within one week intervals by relevant tests. The results showed that the slop of color, TSS and pH changes were ascending and the slope of the texture stiffness was declining in all treatments. The highest total changes in color, TSS, pH and texture stiffness were 26.27, 7.6 (%), 3.17 and 18.04 (N), respectively, attributed to ambient storage temperature (22 °C), third gas composition (10% CO2, 15 % O2 and 75% N2) and 30 µm thickness of the package . Also, the lowest total changes of the parameters were 14.16, 2.0 (%), 1.11 and 13.49 (N) attributed to 4 °C temperature, first gas composition (8% CO2, 4 % O2, and 88% N2) and 50 µm package thickness of package.  The later considered as the best treatment.