Table 2 Conditions of MAP and CA for various fruits (adopted from Kargwal et al.)152
Fruit name | Temperature (°C) | MAP condition | CA condition | Marketable life (days) | Storage benefit | |||
|---|---|---|---|---|---|---|---|---|
% O2 | % CO2 | % O2 | % CO2 | MAP | CA | |||
Apple | 0-3 | 3 | 3 | 2 | 10 | 200 | 300 | Maintain firmness and acidity, reduction in decay |
Avocado | 7 | 2-5 | 3-10 | 1 | 15 | 12 | 56 | Delays softening |
Banana | 12-15 | 2 | 5 | 1 | 8 | 21 | 60 | Suppression of climacteric pattern |
Grapes | 0-2 | 3-5 | 1-3 | 1 | 10 | 40 | 90-100 | Disease control |
Guava | 12-15 | 2-5 | 2-5 | 2 | 12 | 15-20 | 45 | Delays ripening and chilling injury |
Lemon | 15 | 3-5 | 0-5 | 1 | 6 | 130 | 220 | Green color retention |
Litchi | 0-5 | 3-5 | 3-5 | 2 | 14 | 20-30 | 22-30 | Delay ripening |
Mango | 13 | 3-5 | 5-8 | 2 | 8 | 14-28 | 21-45 | Delay ripening |
Orange | 5-10 | 10 | 5 | 5 | 5 | 42 | 84 | Maintain firmness |
Papaya | 13 | 3-5 | 5-8 | 2 | 8 | 14-28 | 21-35 | Reduce decay |
Pear | 0-1 | 2-3 | 0-1 | 1 | 2 | 200 | 300 | Delay browning |
Pineapple | 10-15 | 2-5 | 10 | 2 | 10 | 12 | 10-15 | Reduce chilling injury |
Strawberry | 0 | 4-10 | 15-20 | 1 | 12 | 7 | 7-15 | Reduce microbial count and decay |
