Investigation of developed clay‐nanocomposite packaging film on quality of peach fruit (Prunus persica Cv. Alberta) during cold storage

A nanocomposite packaging film (NPF) prepared by blending polyethylene (PE) with nanoclay (closite 20A) was used. The effects of NPF on the quality parameters of mature peach fruit were investigated during 42 d of storage at 2 °C. The results showed that barrier properties of active film properly suited fruit respiration and significantly inhibited bacterial growth. The weight loss, softening and internal browning of peach fruit were also significantly inhibited by 42%, 28%, and 15%, respectively, which indicated that NPF could delay peach ripening. In addition, pH, total soluble solid, and titratable acidity of fruit in the neat PE film and the unpacked fruit changed more significantly compared with the NPF-packed fruit. Additionally, peach in NPF exhibited lower polyphenol oxidase and higher peroxidase and catalase activities than the others. These results shown that NPF may be an applicable method to control fruit loss and prolong quality of peach during storage. Practical applications In this study a clay-nanocomposite film with modified barrier and unti-microbial properties on storage of peach fruit was investigated. The barrier properties of the nanocomposite film improved compared to the neat LDPE film so that causes to decrease the respiration rate of the product. Also it is capable to increase the shelf life and storage life of the product. In addition this nanocomposite film can be used as an active packaging with anti-microbial property. Furthermore, the melt blending extrusion for developing of the nanocomposite film can be used as an industrial and cost effective method for reduction of the product losses in postharvest period.