Technologies Involved in Fruit Vaccum Packaging in the Current Decade

 

Fruit name	Objective	Packaging material	Conclusion	Year of study
Guava	To study the effect of individual and modified atmosphere packaging on shelf life of guava	Polyethylene bags (LDPE)	Individual wrapping reduced the magnitude and physico-chemical changes during storage and helped in retention of quality for longer time	2018
Fresh jujube fruit	To study the effect the vacuum and modified atmosphere packaging on the quality attributes and sensory evaluation of fresh jujube fruits	Low-density polyethylene packs	Vacuum conditions-maintained firmness, total phenol content, and vitamin C during cold storage for 35 days. Evaluations of skin and pulp color, and the browning index indicated that vacuum treatment improves fruit color.	2021
Pomegranate	To study the Effect of Vacuum Packaging on Quality of Pomegranate Arils during Storage	LDPE and HDPE	Pomegranate arils can be stored with good quality when it is stored under refrigerated conditions	2020
Papaya	To study the increasing shelf life of papaya through vacuum packaging	Polyethylene film	papaya fruits packed without any pretreatment under vacuum in 150-gauge-thickness polyethylene bags	2014