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Maintaining the colour, texture and vitamin C of cold-stored pineapples through shrinkwrapping and surface-coating with liquid raraffin


Citation

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 raraffin. Pertanika Journal of Tropical Agricultural Science, 16 (3). pp. 201-208. ISSN 0126-6128

Abstract / Synopsis

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.


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Additional Metadata

Item Type: Article
Divisions: Universiti Pertanian Malaysia
Publisher: Universiti Putra Malaysia Press
Keywords: Paraffin coating; Shrinkwrapping; Pineapples.
Depositing User: Nasirah Abu Samah
Date Deposited: 24 Nov 2009 11:25
Last Modified: 01 Sep 2015 16:37
URI: http://psasir.upm.edu.my/id/eprint/3150
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