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: | , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
1990
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| 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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