Maintaining the colour, texture and vitamin C of cold-stored pineapples through shrinkwrapping and surface-coating with liquid raraffin
Low density polyethylene shrinkwrapping significantly reduced weight loss and texture loss in Mauritius pineapples stored at 10°C, 15°C, 20°C and ambient temperatures. Suiface coating with paraffin inhibited internal browning in cold-stored pineapples and helped retain a high vitamin C content in...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
1993
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3150/1/Maintaining_the_Colour%2C_Texture_and_Vitamin_C_of_Cold-stored_Pineapples.pdf http://psasir.upm.edu.my/id/eprint/3150/ http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JTAS%20Vol.%2016%20(3)%20Dec.%201993/07%20JTAS%20Vol.16%20(3)%201993%20(Pg%20201-208).pdf |
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| Summary: | Low density polyethylene shrinkwrapping significantly reduced weight loss and texture loss in Mauritius pineapples
stored at 10°C, 15°C, 20°C and ambient temperatures. Suiface coating with paraffin inhibited internal browning in
cold-stored pineapples and helped retain a high vitamin C content in the pineapples during storage. Paraffin coating
was most effective at maintaining the colour of fresh pineapples and reducing the acidity. A combination ofparaffin
waxing and shrinkwrapping was found to be effective in maintaining all the parameters studied. Control untreated
pineapples exhibited high weight loss, texture loss, over ripening, fungal attack and internal browning during cold storage.
Weight loss was found to be negatively correlated to ascorbic acid content and pulp texture under most conditions. |
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