Compositional changes in jamoon fruits (Eugenia cuminii) during storage
1995
Mohammed, M. | Wickham, L.D. (West Indies Univ., St. Augustine (Trinidad and Tobago). Faculty of Agriculture)
Studies were conducted to evaluate quality changes in jamoon fruits using modified atmosphere packaging in conjunction with ethrel or ethanol treatments up to 12 days at refrigerated and non-refrigerated temperatures. Although ethanol was effective in reducing astringency in fruits after 3 days, fruits appeared bleached with sensory evaluations revealing a distinct off-taste which became intensified with increasing storage durations. Fruits stored in sealed low-density polyethylene bags on the other hand, maintained a turgid, fresh appearance and colour with the minimal changes in percentage fresh weight losses and decay after 12 days at 10 degrees C without alterations in astringency.
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