Reduction of chilling injury in curacao apple (Eugenia javanica Lamk.) by film wrapping
2002
Sompoch Noichinda(King Mongkut's Institute of Technology North Bangkok, Bangkok (Thailand). Faculty of Applied Science. Department of Agro-Industrial Technology) | Apinya Wiwako(King Mongkut's Institute of Technology North Bangkok, Bangkok (Thailand). Faculty of Applied Science. Department of Agro-Industrial Technology)
Weight loss of curacao apple was considerably reduced by film wrapping during storage at 10 deg C for 7 days. The total sugar content was not significantly different in the control and wrapped curacao apple (0.24-0.4 mg/gFW). In both of non-wrapped and wrapped curacao apple, ascorbic acid progressively decreased with storage time (0.45-0.2 mg/gFW). Phenol content was higher in the control (3.5 micro g gallic acid/gFW) than the wrapped curacao apple (2.0-2.5 micro g gallic acid/gFW). Since the PPO activity in both experiments was every low (0.08-0.1 unit/min), in the non-wrapped curacao apple, chilling injury (surface pitting) occurred within day 3 after storage.
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Эту запись предоставил Kasetsart University