Quality changes in Khao Thongdee pummelos stored at different temperatures
1987
Santana Vanakalas
Khao Thongdee pummelos were stored at 5, 10, 15, 20 deg. celsius and room temperature (29 deg. celsius) for 10 weeks. At room temperature, soluble solids content (SSC) increased higher than at other temperatures, but titratable acidity (TA) decreased slightly. At lower temperatures TA increased significantly. These changes resulted in highest sugar-acid ratio in pummelos at room temperature. Firmness of 'Khao Thongdee' pummelos at all temperatures decreased continuously, but the fruit stored at 5 deg. celsius and room temperature retained their firmness better. Pummelos stored at 15 and room temperature retained their firmness better. Pummelos stored at 20 deg. celsius lost their firmness and green color more rapidly than at other temperatures. No symptom of chilling injury was observed in this experiment.
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