Effect of different packages on post-harvest quality of persimmon
1992
Chaudry, M.A. (Nuclear Inst. for Food and Agriculture, Tarnab (Pakistan)) | Ahmad, M. (Atomic Energy Agricultural Research Centre, Tandojam (Pakistan)) | Sattar, A. | Bibi, N.
Effect of different packages on the quality characteristics of persimmon during storage at room temperature (10-30 degrees Centigrade) was investigated. Tested packages such as polyethylene (PE), cellophane, wax-paper and newspaper did not cause significant changes in chemical constituents studied, however, acid content decreased, sugars (total and reducing) and TS/acid increased during storage for 4 weeks. Weight loss was significantly checked and firmness (texture) and external appearance maintained by PE packaging followed by cellophane, wax-paper and newspaper. Maximum weight loss was recorded in unlined-control samples (P0.01). Relationship between weight loss and firmness and weight loss and external appearance was found to be negative and highly significant (P0.01). Flavour scores of film packaged persimmon were comparable to those of unpackaged controls.
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