Identify a bag liner, which enables effective application of SmartFreshSM on packed apples and simultaneously controls moisture loss

2009:

Non-palletised MK IX cartons, with and without bags and palletised MK IX cartons, with 20µ grape bags

• At the start of the study, it was determined that a 20µ bag could effectively substitute for the

37.5µ bag if the fruit were subjected to SmartFresh^SM for firmness and skin colour maintenance.

• Later, it was determined that SmartFresh^SM applied to palletised fruit resulted in maintenance of flesh firmness and skin colour, but resulted in compromised superficial scald control. In studies before 2008, fruit were not subjected to forced air cooling (FAC)
• In 2009 open display MK IX cartons were used, as apposed to telescopic MK VI cartons used in 2008, which always has at least one side exposed on the outside of the pallet. These MK IX cartons were packed with 20µ grape bags, palletised and subjected to SmartFresh^SM during Results indicated comparable scald levels in the palletised fruit and fruit stored in individual cartons, without a bag.
• A similar trend occurred as in 2009, with non-palletised Granny Smith apples, packed into 37.5µ apple bags, 20µ grape bags or without bags, and treated with SmartFresh^SM at a commercial recommended rate, exhibiting significantly firmer fruit with significant inhibition of superficial scald development, compared to untreated control fruit. Applying SmartFresh^SM to packed fruit did not compromise treatment efficacy.
• SmartFresh^SM efficacy was not compromised when fruit were packed in 20µ grape bags, palletised and treated with SmartFresh^SM and was similar to the non-palletised 20µ grape bags treated with SmartFresh^SM.
• Flesh firmness was maintained and superficial scald was reduced, compared to control
• No significant differences in maturity parameters occurred regardless of the number of carton sides exposed to the SmartFresh^SM
• Application of SmartFresh^SM to palletised fruit packed in 20µ grape bags which was forced air cooled, resulted in similar levels of superficial scald to unpalletised bagged and unbagged cartons. However these results can’t be compared to the results in 2008 due to different cartons being used and no forced air cooling during SmartFresh^SM

2008 :

Non-palletised MK VI cartons, with and without bags and palletised MK VI cartons, with 20µ grape bags

• Non-palletised Granny Smith apples, packed into 37.5µ apple bags, 20µ grape bags or without bags, and treated with SmartFresh^SM at a commercial recommended rate, exhibited significantly firmer fruit with sufficient inhibition of superficial scald development, compared to untreated control fruit. Applying SmartFresh^SM to packed fruit did not compromise treatment efficacy.
• Fruit packed in 20µ grape bags, palletised and treated with SmartFresh^SM resulted in compromised SmartFresh^SM efficacy when compared to the non-palletised 20µ grape bags treated with SmartFresh^SM. Even though flesh firmness was maintained, unacceptable levels of superficial scald were exhibited (> 10%).
• No significant differences in maturity parameters occurred regardless of the number of carton sides exposed to the SmartFresh^SM
• This research indicated that SmartFresh^SM has the ability to penetrate bags of up to 37.5µ, but the application of SmartFresh^SM to palletised fruit with bags results in unacceptable levels of superficial scald.
• Results suggest that cultivars not prone to shrivel, such as Granny Smith, could be packed in cartons without a bag and be effectively treated with SmartFresh^SM. However, the effect of packing fruit without a bag on other quality parameters such as greasiness and internal browning would need to be assessed.

2007 :

Palletised MK IV cartons, with and without bags

• SmartFresh^SM, applied to palletised cartons without bags, resulted in improved flesh firmness, skin colour and total superficial scald control, compared to bagged treatments.
• Palletising and treating packed, bagged cartons of Granny Smith apples resulted in compromised SmartFresh^SM
• While maintaining flesh firmness and skin colour, SmartFresh^SM application to bagged, palletised cartons resulted in unacceptable levels of superficial scald (± 10%).
• Generally, SmartFresh^SM efficacy was slightly reduced the fewer carton sides exposed to the

2006 :

Efficacy of different bags

• Treating the non-palletised Granny Smith apples with SmartFresh^SM after packing did not reduce the efficacy of the product in the maintenance of fruit flesh firmness.
• Treating the fruit with SmartFresh^SM after packing did however, reduce the efficacy of the product in the control of superficial scald.
• Bag thickness did not affect the efficacy of SmartFresh^SM
• It may be possible to cut costs by using a 20µ bag to reduce water loss and by using SmartFresh^SM to maintain flesh firmness and skin colour.

Palletised MK IV and MK VI cartons

• Palletising and treating packed cartons of Golden Delicious apples resulted in compromised SmartFresh^SM efficacy, the fewer the sides of the cartons directly exposed to the treatment.
• When two sides of the carton were exposed to SmartFresh^SM application, quality results were similar to the unbagged SmartFresh^SM
• SmartFresh^SM quality benefits were lost during a shelf-life period when SmartFresh^SM was applied to packed palletised fruit.
• Treating palletised fruit with SmartFresh^SM reduced the efficacy of the product in the control of superficial scald.

2005 :

Efficacy of different bags

• Granny Smith and Pink Lady apples were stored in a range of bags or wrappers and subjected to SmartFresh^SM application either before or after packing.
• In this way it was possible to determine: first, the effect of different bags or wrappers on fruit quality after cold storage, and second, the efficacy of SmartFresh^SM application through the different bag treatments.
• Treating the fruit with SmartFresh^SM after packing did not reduce the efficacy of the product in the maintenance of fruit flesh firmness or in the control of superficial scald.
• Fruit can be stored in standard 5µ apple bags and treated with SmartFresh^SM after packing.
• It may be possible to cut costs by using a 20µ bag to reduce water loss and by using SmartFresh^SM to maintain flesh firmness and skin colour