Phon khong kan hum phon duai plastic films lae chup sankhluap khai to khunnaphap lae ayu kan kep raksa khong phon manao.
1987
Jinda Sornsrivichai | Jumnong Uthaibutra
Storage life of mature green limes when packed in porated polypropylene bags and stored at 10 deg. Celsius, 85 % RH was extended to 2 months. After storage the fruits looked fresh and salable although their skins had turned yellow. After 2 months, Fungus began to infect the fruits. The storage life of unpacked limes was only 3 weeks after which they had become shriveled and yellow, although there were no significant biochemical changes. Seal packaging of limes in polyethylene (PE) and polyvinyl chloride (PVC) film also extended the storage life to 2 months without shriveling. PE film was the most effective in delaying the change in skin color from green to yellow for 6 weeks. After 6 weeks, fruit in all treatments became the same shade of greenish yellow. The weight loss (water loss) of fruit packed in plastic films was reduced to only 1-4 % after 8 weeks storage, while the unpacked fruit lost 10 % water in 2 weeks. PE film was the most effective in reducing weight loss. Pre-storage treatment with benomylfungicide at 500 ppm for 2 minutes dipping had no effect on fungal growth. Pre-treatment with gibberellin, a plant hormones, at 50 ppm, 2 minutes dipping did not delay skin color change. There was no significant change in vitamin C and TSS in each treatment during storage. Citric acid content decreased during storage in all treatments.
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