Storage of peeled pummelo [Citrus grandis Osbeck (L.)]
1988
Therapat Jamjanya
Controlling the growth of fungi on peeled pummelo was tested by using chemical. Pummelos were peeled, halved and packed in foam tray covered with plastic film. Unless chemicals were used, the mold grew rapidly on the second day. Sodium metabisulfite was used at rate of 0.4 and 0.8 gram/tray revealed molds appearance on the third and the fourth day, respectively. Spraying the peeled pummelo with 2 sodium benzoate had delayed the growth of mold by one day. Spraying peeled pummelo with propyl paraben 1, 2 delayed the occurrence of mold until the sixth day. The use of these chemicals reduced total amount of molds when they eventually appeared. Preparing peeled pummelos in laboratory gave no different result from that in Clean Bench. Propyl paraben had no effect on soluble content, titratable acidity and Vitamin C content of the fruit, but caused off-flavor after 7 days of storage.
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