Effects of Packaging and Preservation Treatments on the Shelf Life of Murtilla Fruit (Ugni molinae Turcz) in Cold Storage (pages 241–248)
Erick Scheuermann, Mónica Ihl, Lisette Beraud, Andrés Quiroz, Sonia Salvo, Susana Alfaro, Rubén O. Bustos and Ivette Seguel
Article first published online: 16 JAN 2013 | DOI: 10.1002/pts.2014
The preservation of murtilla (Ugni molinae Turcz), fruit of the Red Pearl-INIA variety was evaluated at 0 °C for 60 days. The treatments consisted of two types of packaging as follows: polyethylene terephthalate (PET) punnet and low-density polyethylene (LDPE) bag and application of an edible coating of carboxymethylcellulose to the fruits. LDPE bag as a secondary packaging maintained the moisture content and soluble solids of the fruit. PET punnet with an LDPE bag is the best alternative for the murtilla fruit preservation.