Effect of temperature on quality and ascorbic acid content of fresh-cut pummelo cv. Khao-Numphung | เธเธฅเธเธญเธเธญเธธเธเธซเธ เธนเธกเธดเธเธตเนเธกเธตเธเนเธญเธเธธเธเธ เธฒเธเนเธฅเธฐเธเธฃเธดเธกเธฒเธเธงเธดเธเธฒเธกเธดเธเธเธตเธเธญเธเธชเนเธกเนเธญเธเธฑเธเนเธเนเธเธเธฑเธเธเธธเนเธเธฒเธงเธเนเธณเธเธถเนเธ
2007
Pitirat Klintham(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Packaging Technology) E-mail:[email protected] | Sasitorn Chantanawarangoon(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Vanee Chonhenchob(Kasetsart University. Bangkhen Campus, Bangkok (Thailand). Faculty of Agro-Industry. Department of Packaging Technology)
Effect of temperature on quality and ascorbic content of fresh-cut pummelo cv. Khao-numphung was studied. Pummelos were peeled and soaked in 100 ppm chlorined water. Then, they were placed in glass jars connected to controlled flow rate flow broads and stored at 5 deg C, 10 deg C and 20 deg C. The results showed shelf-life fresh-cut pummelos stored at 5 deg C, 10 deg C and 20 deg C were 15, 9 and 6 days, respectively. Fresh-cut pummelos that stored at 20 deg C had higher respiration and ethylene production rate higher level of ethylene compare to those stored at at 5 deg C and 10 deg C. Fresh-cut pummelos stored at 20 deg C also had the least firmness. There was no significant difference in colorness (L, a, b), total sugar, reducing sugar, total soluble solids, tatratable acidity, pH and ascorbic acid contents among fresh-cut pummelos stored at difference temperatures tested in this study.
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Эту запись предоставил Kasetsart University