Influence of film packaging and storage temperature on the contents of phenolic compounds in "Roxa de Delfim Moreira" plum fruit

Abstract

Plum fruits (Prunus sp.) were harvested in four degrees of maturity distinguished through skin colour, packaged in plastic dishes and covered with 0,0165 mm thick PVC film perforated or not, and stored under 0°C to 3°C for two weeks plus two days at 12°C, and five days at 4°C to 5°C and then transferred to room temperature. Another lot of fruit was stored under room temperature (23°C to 25°C) immediately after harvest. Dishes without covering were used as a means of comparison. Fruits were evaluated as for their phenolic consents comprising the low, medium and highly polymerized compounds. The phenolic contents increased during storage, with higher values for the low and medium polymerized portions.