TECHNICAL INFORMATION
  • Cut Roses extended to 28 + days
  • Gerbera extended to 20 days
  • Gladioli extended to 20 days
  • Bananas (not treated with ethylene) extended to 27 + days
  • Corn extended to 21 days
  • Bananas (treated with ethylene) extended to 16 + days
  • Mango/Alphonso extended to 22 days
  • Baiganpally extended to 28 days
  • Ice berg Lettuce extended to 32 days
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Chandra associates offers the following services:

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Srini Food Park Pvt. Ltd Trials, April 2011

Shelf life extensions using CA FILMS based packaging for mango completed at Srini Food Park, Nuzvid.

The test plan for the trials was as follow:

OBJECTIVE (s):

a. To extend the shelf life of mango using CA FILMS based packaging for cold chain based temperature of 13°C

b. To extend the shelf life of mango using CA FILMS based packaging at ambient temperatures of 32-35°C

c. To extend the shelf life of raw mango using CA FILMS based packaging for cold chain based temperature of 13°C

d. To extend the shelf life of raw mango using CA FILMS based packaging for ambient temperature of 32-35°C

STORAGE TRIAL TEMPERATURES:

Cold chain temperature: 13°C

Ambient temperature: 32-35°C

PAST RESEARCH:

Previous investigation was carried out on ‘Banganapalli’, to determine the optimum modified atmosphere (MAP) composition and to investigate the quality of fruit stored under the optimum MAP. MAP storage at 13°C in 5% O2 + 3% CO2 for ‘Banganapalli’, extended their storage-life by 5 weeks, respectively; followed by an additional week to become fully ripe under ambient conditions (25° – 32°C). After removal from MAP, fruit stored under optimum MAP conditions ripened normally to a bright-yellow skin colour, with higher fruit firmness, total soluble solids, total carotenoid and sugar contents, and an acceptable organoleptic quality. ‘Banganapalli’ ripened normally and to a good quality, even after 5 weeks in MAP storage.

 

TEST ATTRIBUTES:

 

For all protocols, the following test attributes shall be documented:

1.      Weight Loss and Firmness

a.       Daily weight

b.      Firmness, even though subjective, if one person does the trials, he can differentiate between different mangos

2.      Maturity be documented using photos

3.      Issues such as odor or fungal growth shall be documented

4.      Organoleptic quality scores, 1-5 shall be used for the following:

a.       Appearance

b.      Texture

c.       Color

d.      Flavor (if possible)

e.       Overall acceptability

 

1 being best and 5 being worst

Test results for the different protocols have yielded the following results.

CA FILMS based packaging for cold chain based temperature of 13°C extends the shelf life of mangoes to 16+ days. See attached report for complete shelf life data.

CA FILMS based packaging for ambient temperature of 32-35-°C extends the shelf life of mangoes to 9+ days. See attached report for complete shelf life data.

CA FILMS based packaging for cold chain based temperature of 13°C extends the shelf life of raw mangoes to 16+ days without change in maturity levels. See attached report for complete shelf life data.

CA FILMS based packaging for ambient temperature of 32-35°C extends the shelf life of raw mangoes to 7+ days without change in maturity levels. See attached report for complete shelf life data.

 

One Response to “Srini Food Park Pvt. Ltd Trials, April 2011”

  • James Varghese:

    Dear Subash Chndra,

    If you have a contact in India, we may try CA filsm for the coming season as a sample. We normally bring mangoes as raw and then ripening in before sale. Instead if we ripen the mangoes , pack in CA films, sedn to the destinations in refrigerated containers… What do you think about it.

    Best regards,
    James Varghese

PRESS & EVENTS

EVENTS

  • 2012 Lauched New Product Line
  • 2011 Launched Technofresh Agri Solutions, India
  • PRO Institute Des Moines, 2010, Iowa, USA
  • NAFEM Show, 2009, Orlando, USA
  • Post Harvest 2008, Bangalore, India

PRESS

2010 U.S. Patent issued for CA FILMS, Patent Number 7,772,139

2009 Book in Press to Microbial Safety of Fresh Produce, ISBN:978-0-8138-0416-3

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