Determining Effects of Storage Containers on Quality of Phuc Trach Pummelo Fruit

Phuc Trach pummelo fruit is rich in nutritional value, but without the right technical preservation of fruit its quality will decrease rapidly.The purpose of this study is to determine the effect of the film preservation with major components including polyethylene and carnauba in different concentrations on Phuc Trach pumelo fruit quality. Experiments are conducted with 4 following formulas: Control formula (CT-ĐC: natural preservation,0% preparation), formula 1 (CT-1: 1% preparation), formula 2 (CT-2: 2% preparation) and formula 3 (CT-3: 3% preparation). The authors have assessed the effective preservation of the composition in the formula CT-2 on Phuc Trach pummelo fruit. It brings good effect after 12 weeks of storage: natural weight loss ratio is 8.458%; rate of decay is 10.867%; color change is ΔE = 8.523, organoleptic quality grades fair; stiffness decreases less than other formulas. Compared to control formula CT-ĐC, formula CT-1 and formula CT-3, the formula CT-2 brings effective preservation and higher economic efficiency. So the formula CT-2 is chosen to build the storage procedures