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Maintaining the Colour, Texture and Vitamin C of Cold-stored Pineapples through Shrinkwrapping and Surface-coating with Liquid Paraffin.

Mohamed, Suhaila and Abdullah Khir, Safiah (1993) Maintaining the Colour, Texture and Vitamin C of Cold-stored Pineapples through Shrinkwrapping and Surface-coating with Liquid Paraffin. Pertanika Journal of Tropical Agricultural Science, 16 (3). pp. 201-208. ISSN 0126-6128

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Abstract

Low density polyethylene shrinkwrapping significantly reduced weight loss and texture loss in Mauritius pineapples stored at 10°C, 15°C, 20°C and ambient temperatures. Suiface coating with paraffin inhibited internal browning in cold-stored pineapples and helped retain a high vitamin C content in the pineapples during storage. Paraffin coating was most effective at maintaining the colour of fresh pineapples and reducing the acidity. A combination ofparaffin waxing and shrinkwrapping was found to be effective in maintaining all the parameters studied. Control untreated pineapples exhibited high weight loss, texture loss, over ripening, fungal attack and internal browning during cold storage. Weight loss was found to be negatively correlated to ascorbic acid content and pulp texture under most conditions.

Item Type:Article
Keyword:paraffin coating, shrinkwrapping, pineapples
Publisher:Universiti Putra Malaysia Press
ID Code:3150
Deposited By: Nasirah Abu Samah
Deposited On:24 Nov 2009 11:25
Last Modified:27 May 2013 15:06

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