Consequences Of The CO2 Level Of Po1 And MAP2

Based on the result, the concentration of CO2 decreased in both MAP1 and MAP2. For MAP1, the CO2 level of banana and sapodilla in PP drop from 71.1% to 11% and 72.1% to 20.6% respectively, while the CO2 level of banana and sapodilla in PE drop from 71.1% to 9.5% then rise to 10.7% and 72.1% to 9.6% followed by an increment to 10.3% respectively. For MAP2, the CO2 level of banana and sapodilla in PP drop from 26% to 10.2% and 26% to 2.63% respectively, while the CO2 level of banana and sapodilla in PE drop from 26% to 9.2% and 26% to 4.9% then rise to 10.3% respectively. One of the possibilities that caused the decreased in the CO2 level was the permeability characteristic of PP and PE. Both of the PP and PE are more permeable to CO2 than to
For MAP1, the O2 level of banana and sapodilla in PP rise from 1.4% to 17.1% and 0.6% to 13.3% then drop to 12% respectively, while the O2 level of banana and sapodilla in PE rise from 1.4% to 16.3% and 0.6% to 11.3% then drop to 10.5% respectively. For MAP2, the O2 level of banana and sapodilla in PP increase from 0.7% to 14.1% then drop to 12.8% and 0.7% to 21.4% respectively, while the O2 level of banana and sapodilla in PE increase from 0.7% to 14.6% and 0.7% to 19.2% then fell to 18%. The increment of O2 in the bags could be due to both of the fruit used was ethylene pre-treated. The increase in the ethylene level in all the bags occurred as the fruits continue to ripen and more ethylene is generated. The higher the level of ethylene, the greater the increment of the O2 level. According to Bai (1990), the MAP storage could be delayed the senescence effectively but the ripening process still continues normally. The decrease in the O2 level was observed in the sapodilla for both PP and PE in MAP1, banana in PP and sapodilla in PE for MAP2. This is due to the respiratory peak after the major rise in ethylene production. When the fruit respires, O2 was consumed and converted into CO2, that strongly supported by the previous discussion of accumulation of
The permeability of CO2 in PP was higher than PE as most of the fruits in PE showed an increase in the CO2 level at day 5. The gas barrier and moisture vapor barrier of PP is higher than the PE. For MAP application, a polymeric film with a higher permeability of CO2 and lower permeability of O2 is preferable (Mangaraj, Goswami, and Mahajan, 2009). On the other hands, the MAP1 atmosphere condition is found to be more efficient for sapodilla while MAP2 atmosphere condition more efficient for the banana in extending the shelf life. This is due to the lower extent of fluctuation in the gas composition of the banana in MAP2 and sapodilla in MAP1. When the O2 in the bag increase greatly, the microbe growth, metabolism activity and physiochemical spoilage of the fruit were promoted. The oxidative reaction and anaerobic bacteria activity were accelerated. The fruit in the package will decay at a faster rate compared to fruit without MAP storage due to the favorable condition. In between, low level of CO2 in the bag also fail to inhibit the microbe growth, retard the respiration rate and inhibit the production of ethylene. Considering the outcomes, the gas mixture related to the target fruit is very important to achieve the maximum microbial inhibition and extension of shelf life (Arashisar, et al.,