Journal of Food Measurement and Characterization

, Volume 13, Issue 4, pp 3033–3039 | Cite as

Effect of packaging materials on the quality of kiwifruits (Actinidia deliciosa cv. Hayward)

  • Vincenzo Sicari
  • Teresa M. Pellicanò
  • Angelo Maria Giuffrè
  • Monica R. LoizzoEmail author
  • Marco Poiana
Original Paper


Effect of two different packaging materials on the shelf-life of Actinidia fruits cv. Hayward (kiwifruits), was investigated during 5 months (140 days) of storage at 0.5 °C. Kiwifruits were packaged in a Biaxially Oriented Polypropylene Films (BOPP) and Polypropylen/Polyethylene Films (PP). Physico-chemical fruit characteristics (headspace gas composition, firmness, pH, Brix) were monitored every 14 days during storage. Ascorbic acid and total phenolic content of kiwifruits were also evaluated as well as the radical scavenging potential by using 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) tests. Changes of the kiwifruit firmness, soluble solid content and titratable acidity were less evident by using BOPP film compared with PP film and control samples. At the end of experimentation, kiwifruits packaged with BOPP were found to maintain a promising content of bioactive compounds and a high consistency of the flesh. Results suggested that BOPP film packaging can be used to prevent fruit decay and may be a useful technique to maintain the quality of kiwifruits.


Biaxially oriented polypropylene Polypropylen/polyethylene films Physico-chemical characteristics Antioxidant activity Shelf-life 


Compliance with ethical standards

Conflict of interest

Authors declare no conflicts of interest.


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© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Department of AgrariaUniversity “Mediterranea” of Reggio CalabriaReggio Calabria (RC)Italy
  2. 2.Department of Pharmacy, Health and Nutritional SciencesUniversity of CalabriaCosenzaItaly

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