Determining optimum edible films for kiwifruits using an analytical hierarchy process

Fresh fruits undergo vigorous biological reaction after harvest and their respiration accelerates the natural loss of fruit tissue. Therefore, fruits tend to lose water at room temperature, change appearance, texture, and quality, and thus reduce their commercial value. Kiwifruits rot faster than other fruits due to their high ethylene concentration in atmosphere and their sensitivity to ethylene. Coating fruits with an edible film is an effective storage method at room temperature. In this paper, mathematical models of the permeability of edible films and the analytic hierarchy process model are used to determine the optimum edible film for preserving kiwifruits.