Effect of waxing on the storage behevior of some fruits and vegetables
1993
Rungtip Jutamonkong
Mangoes, carrots, sweet peppers and limes were coated with three wax emulsions, namely rice bran wax (RW) or carnauba wax (CW) alone and their combinations (CR). Those emulsions were produced and diluted to four levels of concentration. After waxing, samples were both physically and chemically examined. The optimum stability formular of RW required 121, 38.4, 24, 566 48 grams of rice bran wax, oleic acid, triethanolamine, water and paraffin wax to formulate the emulsion, respectively. The quantity of wax emulsion used was varied depending on the formulation, fruits and vegetables. Carrots coated with CR gave the highest weight loss (1.6-2.0 %). All emulsions used were effective in retaining chlorophyll color, reducing weight loss but had no effect on color change of carotenoids. Mangoes waxed with 8 % CR had 2.8 % weight loss whereas unwaxed samples had 12.4 % weight loss after 5 day storage at 30-35 deg C 8 % waxed carrots had 18.0 % and 22.3 % weight loss while the loss of unwaxed ones amounted to 36.9 % and 57.8 % when kept for 10 days at 30-35 deg C and 22 deg C, respectively. Dipping limes with 10 % CR had 22.8 % weight loss after 30 day storage similar to the unwaxed ones kept for only 10 days at 30-35 deg C. Sweet peppers with 10 % of RW had only 9 % weight loss compared with that of 18.3 % for unwaxed ones after 7 days at 22 deg C. Waxing reduced changes in respiration rate, firmness, total soluble solids, total acidity, pH and juice content.
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