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Investigation on Effect of active modified atmosphere packaging and
storage temperature on shelf life and quality of Indian jujube
(Ziziphus mauritiana Lamk.) cv. Gola fruit was carried out with 21
treatment combinations. Two concentrations of oxygen (2% and 5%),
three concentrations of carbon dioxide (5%, 10% and 15%) and one
control (environmental gaseous composition with 21% O2 and 0.03%
CO2) were used in packages. Fruits were stored at ambient, 12 C, or
6 C temperatures. Treatment combination 5% O2 & 5% CO2 at 6 C
was found best for maintaining qualitative and physiological
attributes and increased the shelf life up to 35 days, however,
chilling injury on fruits were seen. Better retention of color
coordinates (L*, a*, b*, h and C*), higher TSS and firmness,
retention of higher ascorbic acid, acidity, phenol and moisture
content, lower water loss and highest scores for overall
orgenoleptic attributes were found in MAP with low temperatures.
Finally this study indicated that Indian jujube fruit could be
stored at 6 C for 35 days with MAP (5% O2 and 5% CO2) allowed
conservation of ber fruits with highest quality parameters and
minimal risk of disorder development."
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