Determination of the Response of Passive Map on Sensory Evaluation and Sugar Content of Strawberry under Supermarket Conditions

The study was conducted at the Post-Harvest Laboratory, Department of Horticulture, CCS Haryana Agricultural University, Hisar, in order to determine the changes in sensory attributes as well as the sugar content of strawberry (Fragaria × ananassa Duch.) cv. Sweet Charlie. Fresh fruits picked up at the 75% colour turning stage and packed in plastic punnets followed by wrapping with different packaging films viz low-density polyethylene (LDPE) 25, 50 and 75 micron, polypropylene (PP) 25 micron, cellophane paper and cling film to create a passive modified atmosphere around the fruits. All the film-wrapped punnets were placed in supermarket condition with a constant temperature of 20 ± 2°C and RH 80–90%. During the course of study, the fruits packed in LDPE 50 micron showed the highest organoleptic rating (7.83) indicating the most superior sensory attributes as compared to others, whereas, the unwrapped fruits got the lowest rating. The packed fruits got the maximum rating (8.25) on the first day and the minimum (5.47) on the fifth day of storage. The total as well as the reducing sugars of stored strawberry fruits packed in different packaging films showed significant variation over the storage period. No significant variation was recorded with respect to either different packaging materials or the interaction among the packaging materials and the period storage.