Quality of vaccuum deastringent xichu persimmon
1997
Danai Boonyakiat(Chiang Mai University, Chiang Mai (Thailand). Faculty of Agriculture. Department of Horticulture) | Surasak Chanchumni(Royal Project Foundation, Chiang Mai (Thailand)) | Manoch Prakrut(Royal Project Foundation, Chiang Mai (Thailand))
Xichu persimmon which deastringenced by vacuum condition and carbon dioxide showed different quality. Appearance of vacuum treated fruit was better than CO2 treated fruit. Vacuum treated fruit showed higher fruit firmness and longer storage life than CO2 treated fruit. Vacuum treated fruit qualities decreased during storage for 13 weeks at 4 degree celcius. Fruit firmness dramatically declined in week 11. The level of titratable acidity tended to reduce over time. Total soluble solds decreased in first 4 weeks and remain at the same level until the end of storage. Vitamin C content decreased gradually during 13 weeks storage. Acceptability of consumer was highest when stored vacuum treated fruit for 10 weeks. Acceptability decreased when fruit was left at room temperature more than 1 day.
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