Studies on Package, Transportation and Storage of Waxapple Fruits (Syzygium samarangense)

Waxapple fruits have a relatively impervious skin, and hence they do not give \nup water readily. There is only 1 % loss in total water content during a period \n of 6 days under room temperature. When 2 % moisture is lost, the fruit become \nslightly shriveled. When 4-6 % moisture is lost, the skin of the fruit becomes \nseverely shrunken, and lose turgidity. \nWaxapple fruits tended to be injuried by low temperature at 2 to 10 ℃. At \n these temperatures, the surface of fruits become pitted, and decay easily. Sealed \n packaging with polyethylene bag will reduce the symptom of chilling injury, and \ndelay the occurrence of rotting from invasion by microorganism. However, the \n microorganism could grow rapidly and cause fruit decay if moisture accumulated \nin sealed bag due to fruit respiration. The situation would be improved by \nintroducing moisture absorbing materials in the sealed package.