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Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.

Stored pineapples exhibit weight loss, over ripening, fungal attack and sometimes internal browning disorder during storage. The effect of paraffin coating and shrinkwrapping on Mauritius pineapples stored at 10⁰C, 15⁰C, 20⁰C and ambient were studied. Weight loss and texture loss (firmness) was leas...

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Main Authors: Mohamed, Suhaila, Mohd. Khir, Safiah
Format: Conference or Workshop Item
Language:English
Published: 1990
Online Access:http://psasir.upm.edu.my/id/eprint/17931/1/ID%2017931.pdf
http://psasir.upm.edu.my/id/eprint/17931/
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spelling my.upm.eprints.179312015-01-26T08:33:35Z http://psasir.upm.edu.my/id/eprint/17931/ Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures. Mohamed, Suhaila Mohd. Khir, Safiah Stored pineapples exhibit weight loss, over ripening, fungal attack and sometimes internal browning disorder during storage. The effect of paraffin coating and shrinkwrapping on Mauritius pineapples stored at 10⁰C, 15⁰C, 20⁰C and ambient were studied. Weight loss and texture loss (firmness) was least in shrinkwrapped pineapples, followed by paraffin coated ones. This was attributed to the high relative humidity, high CO2 and low O2 level inside the packaging. Paraffin coating was effective in inhibiting internal browning disorder in pineapples stored at 10-20⁰C to between 7-11 weeks respectively. Paraffin coating also reduced the acidity of the pineapples, helped retain the total soluble solids content and ascorbic acid content of pineapples stored at the lower temperatures. This was thought to be due the reduction of oxygen level in the tissue. Combination of paraffin waxing and shrinkwrapping was found to be effective in maintaining all the parameters studied except for texture. 1990 Conference or Workshop Item NonPeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17931/1/ID%2017931.pdf Mohamed, Suhaila and Mohd. Khir, Safiah (1990) Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures. In: Seminar on Advances in Food Research III, 19-20 Nov. 1990, UPM, Serdang. (pp. 124-130).
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Stored pineapples exhibit weight loss, over ripening, fungal attack and sometimes internal browning disorder during storage. The effect of paraffin coating and shrinkwrapping on Mauritius pineapples stored at 10⁰C, 15⁰C, 20⁰C and ambient were studied. Weight loss and texture loss (firmness) was least in shrinkwrapped pineapples, followed by paraffin coated ones. This was attributed to the high relative humidity, high CO2 and low O2 level inside the packaging. Paraffin coating was effective in inhibiting internal browning disorder in pineapples stored at 10-20⁰C to between 7-11 weeks respectively. Paraffin coating also reduced the acidity of the pineapples, helped retain the total soluble solids content and ascorbic acid content of pineapples stored at the lower temperatures. This was thought to be due the reduction of oxygen level in the tissue. Combination of paraffin waxing and shrinkwrapping was found to be effective in maintaining all the parameters studied except for texture.
format Conference or Workshop Item
author Mohamed, Suhaila
Mohd. Khir, Safiah
spellingShingle Mohamed, Suhaila
Mohd. Khir, Safiah
Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
author_facet Mohamed, Suhaila
Mohd. Khir, Safiah
author_sort Mohamed, Suhaila
title Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
title_short Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
title_full Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
title_fullStr Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
title_full_unstemmed Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
title_sort effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures.
publishDate 1990
url http://psasir.upm.edu.my/id/eprint/17931/1/ID%2017931.pdf
http://psasir.upm.edu.my/id/eprint/17931/
_version_ 1643826665078390784
score 13.211869

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