Vol 127 (2014): Proceedings of the Florida State Horticultural Society
Handling & Processing

New clamshells to decrease moisture loss and extend storage life of small fruits

Jinhe Bai
Elizabeth Baldwin
Anne Plotto
Jan Narciso
Xiuxiu Sun
Libin Wang
Zhe Wang
Shenzhen IT
Clark Seavert
Oregon State University
2014 Proceedings Florida State Horticultural Society Volume 127
Published March 15, 2018


A humidity efficient one-pound clamshell was designed for small fruit packaging. Quality attributes and shelf-life of lychee, sweet cherry, strawberry, blueberry, Chinese bayberry, and loquat fruits packaged in the new clamshells and commercial clamshells were compared during storage at 0 °C, 5 °C, 10 °C, and/or 20 °C. Water loss of fruit in the new clamshells decreased by at least 62%, in comparison to commercial clamshells at all storage temperatures. As a result, fruit in the new clamshells had less surface shriveling and flesh softening (cherry, strawberry, and blueberry), stem (cherry) and calyx (strawberry) browning and drying, and pericarp browning (lychee).