of quality at this temperature resulted in unmarketable
fruit. At 10°C, decay did not exceed 38% and was
associated primarily with no polybag, compared to 40
microperforation polybag that was 11%. The influence of
microperforation polybag types on the occurrence of
decay was quite clear Fig. 3. The microperforation of
poly-bags did not affect on juice quality of fruit (SSC, acid
content and pH) during storage and stimulated marketing
and no significant differences were found among the type
of microperforation bag Table. However, amount of
vitamin C and fruit firmness was greater than other
treatments in fruit packaged in 40 microperforation
polyethylene bags Fig. 4 and Table 1.