Effects of Cushioning Packaging on Quality of Chinese Olive Fruits During Transportation
Author Information
Author(s): Lin Han, Fu Fanghao, Li Jinghai, Liu Jiahui, Du Kaiyang, Zhu Bingxia, Guo Zhixiong, Pan Tengfei, She Wenqin, Sanches-Silva Ana Teresa
Primary Institution: Fujian Agriculture and Forestry University
Hypothesis
Cushioning packaging preserves the quality of Chinese olive fruits during cold chain transportation.
Conclusion
Cushioning packaging significantly reduces decay rates and maintains the quality of Chinese olive fruits during transportation.
Supporting Evidence
- The decay rate in cushioning-packaging-treated fruit was 75% lower than that in the unbuffered packaging fruit at day 20.
- Cushioning packaging treatment kept cell membrane permeability at a low level, which was 15.34% lower than that in the unbuffered packaging fruit.
- Cushioning packaging effectively restrained increases in malondialdehyde (MDA) content.
- Cushioning packaging mitigated the decline in chlorophyll and total flavonoid contents.
- Metabolome analysis showed higher accumulation of antioxidant metabolites in cushioning-packaged fruits.
Takeaway
Using special packaging helps keep Chinese olives fresh and tasty while they are being transported.
Methodology
The study involved simulating cold chain conditions and comparing the effects of cushioning packaging on fruit quality over a 20-day shelf life.
Participant Demographics
Chinese olive fruits harvested from six trees in Fuzhou, China.
Statistical Information
P-Value
p<0.01
Statistical Significance
p<0.01
Digital Object Identifier (DOI)
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