Efficiency on extending the shelf-life of ripened mango (cv. Golden nam dokmai) using bioplastic bags from laboratory scale and industrial scale

Abstract

Efficiency in extending the shelf-life of ripened Golden Nam Dokmai by using bioplastic bags from laboratory scale and industrial scale production was tested. Polylactic acid (PLA) pellets and various fillers were mixed via twin screw extruder before being blown into film via extruder attached to blown film die in laboratory scale and industrial scale equipment. Oxygen and water vapor permeability of both kinds of bioplastic bags were evaluated for used as modified atmosphere packaging, for extend shelf-life of ripened mango. The oxygen permeability of films was 1,635.59±87.75 and 1,250.64±96.42 cc/m2-day and their water vapor permeability was 165.26±5.74 and 240.45±57.76 g/m2-day for bioplastic bags in laboratory scale and industrial scale production, respectively. Nam Dokmai mangoes, after cleaning and ripening process would be packed in both bioplastic bags before being stored at 12 °C and 25 °C compared with mango without packaging (control mangoes) in term of qualities every 3 days. Mango which stored at 12 °C, could be stored for 12 days and 9 days in laboratory and industrial bags, respectively. Control mango could be stored for 6 days. Mango in both bioplastic bags could be stored for 6 days at 25 °C, while control mango could be stored for 3 days.