Extending the shelf life of raspberries in commercial settings by modified atmosphere/modified humidity packaging

Abstract

Raspberries have a short shelf life of 2–5 days limited by mould growth and rapid quality deterioration. This research trialled modified atmosphere/modified humidity (MA/MH) packaging bags with a cardboard tray (12 punnets) and vapour-releasing sanitisation technologies to improve the storability of raspberries in commercial settings. The first trial studied two types of MA/MH packaging (mineral-clay impregnated and microperforated) and two sanitisers (SO2 and H2O2). Raspberries in MA/MH microperforated bags had < 2% mouldy fruit by weight after 20 days. All packed raspberries had < 2% weight loss after 20 days, and slower anthocyanin accumulation compared to unpacked fruit. A second trial with similar methodology investigated H2O2 and two MA/MH microperforated bags with different levels of perforations. It was concluded from the trials that a modified atmosphere of 14–15% O2 & 7–8% CO2 extended the pre-retail shelf life of ‘Maravilla’ raspberries to 20–21 days.