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Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.

The effect ofusing different packaging films during storage of enzyme peeled pommelo segments at 7±loC; 90-95% RH on segments firmness (compression force), toughness (shearing force) and fluid loss (dehydration) during storage were studied. Pommelo fruit segments were placed in polystyrene tray and...

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Main Authors: Aziz, A. G., Osman, Azizah, Ghazali, H. M., Abdul Rahman, Russly
Format: Conference or Workshop Item
Language:English
Published: 2001
Online Access:http://psasir.upm.edu.my/id/eprint/27171/10/ID%2027171.pdf
http://psasir.upm.edu.my/id/eprint/27171/
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spelling my.upm.eprints.271712014-11-18T07:57:53Z http://psasir.upm.edu.my/id/eprint/27171/ Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage. Aziz, A. G. Osman, Azizah Ghazali, H. M. Abdul Rahman, Russly The effect ofusing different packaging films during storage of enzyme peeled pommelo segments at 7±loC; 90-95% RH on segments firmness (compression force), toughness (shearing force) and fluid loss (dehydration) during storage were studied. Pommelo fruit segments were placed in polystyrene tray and wrapped with PVC films of different thicknesses (10 and 14pm). The unwrapped samples served as control. The dry-pack unpasteurized pommelo segments were stored at 7±1"C; 90-95% RH and changes in the physical characteristics were analysed at one day intervals for a duration of seven days. Generally, changes in the physical characteristics were delayed in samples wrapped in packaging films as compared to the control. Samples wrapped with PVC loss less fluid compared to the control which turn drier and drier during the storage study for one week On the other hand, samples wrapped with PVC 14pm thickness loss less fluid than samples wrapped with PVC 10 um thickness during the study. Samples wrapped with PVC remain firm and moist throughout the study while the control became dry and tough. Generally, segments wrapped with PVC 14Wn thickness remained more fresh and had a very good shiny appearance compared to the other samples wrapped with PVC 10um thickness film. 2001-09-29 Conference or Workshop Item PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/27171/10/ID%2027171.pdf Aziz, A. G. and Osman, Azizah and Ghazali, H. M. and Abdul Rahman, Russly (2001) Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage. In: 12th Malaysian Society of Plant Physiology Conference 2001, 29 Sep. 2001, The Mines Resort Hotel, Seri Kembangan, Selangor. .
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 The effect ofusing different packaging films during storage of enzyme peeled pommelo segments at 7±loC; 90-95% RH on segments firmness (compression force), toughness (shearing force) and fluid loss (dehydration) during storage were studied. Pommelo fruit segments were placed in polystyrene tray and wrapped with PVC films of different thicknesses (10 and 14pm). The unwrapped samples served as control. The dry-pack unpasteurized pommelo segments were stored at 7±1"C; 90-95% RH and changes in the physical characteristics were analysed at one day intervals for a duration of seven days. Generally, changes in the physical characteristics were delayed in samples wrapped in packaging films as compared to the control. Samples wrapped with PVC loss less fluid compared to the control which turn drier and drier during the storage study for one week On the other hand, samples wrapped with PVC 14pm thickness loss less fluid than samples wrapped with PVC 10 um thickness during the study. Samples wrapped with PVC remain firm and moist throughout the study while the control became dry and tough. Generally, segments wrapped with PVC 14Wn thickness remained more fresh and had a very good shiny appearance compared to the other samples wrapped with PVC 10um thickness film.
format Conference or Workshop Item
author Aziz, A. G.
Osman, Azizah
Ghazali, H. M.
Abdul Rahman, Russly
spellingShingle Aziz, A. G.
Osman, Azizah
Ghazali, H. M.
Abdul Rahman, Russly
Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
author_facet Aziz, A. G.
Osman, Azizah
Ghazali, H. M.
Abdul Rahman, Russly
author_sort Aziz, A. G.
title Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
title_short Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
title_full Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
title_fullStr Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
title_full_unstemmed Effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
title_sort effect of using different packaging films on the texture and weight of enzvmatically peeled pommelo (citrus grandis) segments during low temperature storage.
publishDate 2001
url http://psasir.upm.edu.my/id/eprint/27171/10/ID%2027171.pdf
http://psasir.upm.edu.my/id/eprint/27171/
_version_ 1643829106510397440
score 13.211869

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