Absorption and retention behaviors of sulfur dioxide in several tropical fruits [mango; pineapple; avocado; "patola"; soursop; young coconut; Philippines]
1984
Tingzon, R.P.
Significant interactions were obtained between method, time, and type of fruit with respect ot SO2 retention. The sulfuring method was found to be the better method over sulfiting upon comparison of the means of SO2 retention (1.2 and 0.9 mg/g dry weight, respectively) although this is not manifested at all times due to the significant effects of interactions with the other factors. Correlation of SO2 retention with pigment, vitamin and moisture content showed significant results. SO2 retention is not influenced by pH. The preservative and anti-oxidizing effects of SO2 on fruit components are shown to be very important for preservation of quality during storage. It may act as inhibitor of browning reactions or may play a protective role in preventing pigment loss. With the other factors held constant, the combined effects of kind of fruit, cellular make-up, and blanching operation involved were found to govern the SO2 absorption and retention behaviors of fruits studied. Young coconut had the highest SO2 retention in both methods while the others exhibited varied behaviors
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