EFFECT OF DIFFERENT PAPER BAG TYPES ON APPLE FRUIT WEIGHT LOSS DURING STORAGE UNDER COLD AND WAREHOUSE CONDITIONS

This study investigates the influence of different fruit bagging materials on the post-harvest weight retention of apple (Malus domestica Borkh.) fruits. The experiment compared four treatments: Standard (control), White, Yellow, and Black paper bags under two distinct storage environments: uncontrolled warehouse storage and controlled cold chamber storage (0–2°C). Results indicated that storage conditions significantly impacted weight loss, with cold storage consistently preserving fruit mass better than warehouse conditions. Among the bagging treatments, Black paper bags resulted in the highest weight loss (12.7%) under warehouse conditions, likely due to thermal absorption and increased transpiration. Conversely, White paper bags demonstrated superior performance in warehouse storage (4.4% loss), outperforming the standard control. In cold storage, the Standard treatment exhibited the lowest weight loss (4.0%). These findings suggest that while cold storage is optimal, the selection of bagging material—specifically the avoidance of black bags and the use of white bags—is critical for preserving fruit quality in non-refrigerated supply chains.