Effect of Vacuum and Modified Atmosphere Packaging on the Quality Characteristics and Shelf Life of ‘California’ Plum

Plums undergo rapid ripening after harvest, leading to a limited shelf life due to swift quality deterioration. This study aimed to explore the impact of modified atmosphere packaging (MAP) on the quality attributes and shelf life of plums. While plums are renowned for their health benefits, they are susceptible to alterations in storage conditions. The plums were subjected to various gas treatments: (i) storage in 99% nitrogen (N2), (ii) storage in 99% carbon dioxide (CO2), (iii) vacuum storage, and (iv) storage in ambient air (control treatment). Each treatment encompassed three replicates, with each replicate comprising three fruits. Storage was conducted under two distinct ambient temperatures: 4 and 21 °C, spanning a duration of 21 days. The evaluation encompassed metrics such as weight loss, color characteristics, and firmness on days 0, 7, 14, and 21 of storage. The technique for order of preference by similarity to ideal solution (TOPSIS) method was subsequently employed to identify the optimal packaging conditions. The outcomes underscored the notable impact of MAP, particularly when combined with low-temperature storage (4 °C), on the firmness and color of plums. However, fruit weight exhibited no significant deviation prior to treatment with MAP and after the 21-day storage period. Plums packaged in 99% N2 and 99% CO2 exhibited total color changes of 6.19 and 8.79, respectively, along with textural firmness values of 2.30 and 2.32 N. Furthermore, the TOPSIS analysis delineated an optimal gas composition for plum packaging, aligning with desired quality attributes. Among the treatments, CO2, N2, vacuum, and air (control) garnered the highest scores for quality criteria and plum shelf life, respectively.