Effect of vacuum packaging, benzoic acid and edible coatings on fungal development and rancidity of pili (Canarium ovatum Engl.)
2006
Nate-Estrella, M.C
The use of vacuum packaging, benzoic acid and edible coatings to suppress fungal infection in pili nuts stored up to 11 months was evaluated. Chemical and physical rancidity tests were also conducted. Combination of benzoic acid and vacuum packaging significantly reduced fungal occurrence by almost 20-30 percent in stored pili kernels. Species of Aspergillus and Penicillium predominated in all samples analyzed. Sensory (physical) and chemical rancidity tests revealed that pili was not rancid even after 11 months of storage under ordinary room conditions. Chitosan at all levels of concentration was not effective in controlling fungi. On the other hand, carboxymethyl cellulose (CMC) at 1 percent and 1.5 percent concentrations protected pili from infections. The moisture content, free fatty acid values and peroxide values did not vary significantly among the different treatments. However, they varied significantly in rancidity and general acceptability sensory attributes. Pili nuts coated with CMC at 1.5 percent concentration was adjudged as the most acceptable probably due to the glossier appearance of the kernels. Pili treated with 0.75 percent was rated the highest in rancidity evaluation. Different species of Aspergillus were also the most prevalent in the CMC- coated pili nuts. The use of vacuum packaging, benzoic acid and carboxymethyl cellulose edible coating offers a number of options to the pili growers, traders and processors in prolonging the post harvest life of pili at minimal cost.
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