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 Citrus and Other Subtropical Products Research: Fort Pierce, FL
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ARS Home Southeast Area Fort Pierce, Florida U.S. Horticultural Research Laboratory Citrus and Other Subtropical Products Research Research Publications at this Location





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Title:   Author  item
                                            Bai, Jinheitem
                                            Baldwin, Elizabeth

                                                         - *Liz*item
                                            Plotto, Anneitem
                                            SUN, XIUXIU - University Of Floridaitem
                                            WANG, LIBIN - Nanjing Agricultural Universityitem
                                            WANG, ZHE - Jilin Universityitem
                                            NARCISO, JAN - Former ARS Employeeitem
                                            SEAVERT, CLARK - Oregon State University
  Submitted to: Proceedings of Florida State Horticultural Society
                                    Publication Type: Proceedings
                                    Publication Acceptance Date: 3/17/2015
                                    Publication  Date: 12/31/2014
                                    Citation: Bai, J., Baldwin, E.A., Plotto, A., Sun, X., Wang, L., Wang, Z., Narciso, J., Seavert, C. 2014. New clamshells to decrease moisture loss and extend storage life of small fruits. Proceedings of Florida State Horticultural Society. 127:145-146.Interpretive Summary: This research studied how a humidity efficient clamshell decreased water loss, maintained fruit quality and extended shelf-life of small fruits. The technique is simple, the cost is low, and the packing houses can apply the technology without changing the current facility and equipment.
                                Technical Abstract: A humidity efficient one-pound clamshell was designed for small fruit packaging. Quality attributes and shelf-life of lychee, sweet cherry, strawberry, blueberry, Chinese bayberry, and loquat fruits packaged in the new clamshells and commercial clamshells were compared during storage at 0, 5, 10 and/or 20 °C. Water loss of fruit in the new clamshells decreased by at least 62%, in comparison to commercial clamshells at all storage temperatures.  As a result, fruit in the new clamshells had less surface shriveling and flesh softening (cherry, strawberry and blueberry), stem (cherry) and calyx (strawberry) browning and drying, and pericarp browning (lychee).


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