Citrus fruits, exposed to repeated impact of 3.2G or so under cool temperature below zero are inclined to be frozened.
In order to find out the way of preventing the freezing of citrus fruits packed into carton during transportation and distribution, the authors have conducted a study trial to reveal the effects of film-packaging and sheet-covering on the fall of inner temperature of the carton.
The effect of impact vibration on promoting the freezing of supercooled state of fruits was examined.
Furthermore, the durability time at the cold temperature below zero, from the point of deterioration of fresh fruits, was also examined.
The results obtained are as follows:
(1) The temperature of fruits and air in a carton differs much according to the position of the fruits within the carton (Fig. 1).
Fruits at the lower corner of carton show the fastest rate of cooling.
(2) The effect of air temperature (
t0°C) on the cooling rate of carton is remarkable (Fig. 2).
In case of
t0=-20, -10, -5°C, the allowable duration of carton in the cooled air are 2.6, 4.7, and 14 hours respectively.
Half cooling time of fruits in case of
t1=14°C
t0=-10°C, are 2.7 hours for citrus Unshu, and
3.8 hours for apple, respectively (Fig. 3). (3) Epidermis of puffy fruit is cooled rapidly and is inclined to be injured by cooled air (Fig. 4).
(4) Efficiency for protection against the cold was higher in case of carton of larger size and greater height filled with fruits (Fig. 5, 6, 7).
(5) Efficiency for protection against the cold due to the kind of packaging is in the order as:
Double covered by film wrap within the carton>double covered by polyethylene-sheet over the carton>double sided wall of fiber board in the carton>single covered by polyethylene-sheet over the carton>single covered by film wrap within the carton>carton only (Fig. 8).
The formation of air jacket in the package is the reason why the high efficiency is obtained.
(6) When a supercooled state of fruit is impacted repeatedly in the order of intensity of 3G or so, the freezing of the epidermis of citrus Unshu develops as is shown in Fig. 10.
(7) Allowable duration of citrus unshu in the cold air of -5°C and -20°C should not be more than 6 hours and 1.5 hours respectively from the point of deterioration of taste and appearance of the fruits (Fig. 11, 12, 13).
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