Freshness extension for banana (Musa spp. cv. Kluai Khai) by coating with cellulose gel produced by Acetobacter xylinum DK
2001
Warawut Khrusong(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry) | Natthaphon Faphinyo(Suan Dusit Rajabhat Institute, Bangkok (Thailand). Faculty of Science. Food Science and Technology Program) | Aphatcha Chindaprasoet(King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Industry)
Cellulose gel produced by Acetobacter xylinum DK was homogenized and used as material for preparing the cellulose gel-coating solution for banana (cv. Kluai Khai). The suitable formulation of this coating solution consisted of 1 part of cassava flour:10 part of cellulose gel and 60 part of water. After visual observation of coated and no coated banana at 32 deg C , it could be obviously noticed that the color change of coated banana rind was delayed when compared with no coated banana. In addition, coating with this cellulose gel-coating solution caused to prolong the reduction of sugar content in banana.
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