Physical and biochemical changes of certain fruits stored at ambient temperature
1991
Nongluk Prasopsukchokchai
Study was conducted on changes in weight loss, flesh firmness, titratable acidity (TA), soluble solids content (SSC), vitamin C content and sensory evaluation of 4 kinds of fruits held under ambient condition (28.8 deg C and 73 % RH) until the fruits became unacceptable to consumers. Tangerine and grape were unacceptable after 5 and 4 days, respectively. The acceptable shelf life of Java apple and common jujube were 3 1/2 days. Flesh firmness, TA, SSC and vitamin C content of most fruits tended to decrease. However, SSC of grape and tangerine increased from 14.1 % to 17.5 % and 11.4 % to 11.6 %, respectively. Weight loss of all fruits increased with the holding time. The highest weight loss of 24.4 % was found in grape. Common jujube had the highest decreasing rate of flesh firmness and TA. The values changed from 2.74 to 0.96 kg/square cm and from 0.21 to 0.06 %, respectively. A change in vitamin C content was most pronounced in tangerine, decreasing from 0.032 mg/ 100 ml juice to 0.001 mg/ 100 ml juice.
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