บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of various surface treatments (palm oil, liquid paraffin, Semperfresh or starch surface coatings and LDPE wrappings) on the storage life of guava (Psidium guajava L.) at 10 deg C.

Suhaila Mohamed; Khin, M. M. K.; Idris, A. Z.; Salmah Yusof; Azizah Osman;

Acta Horticulturae Year: 1992 Issue: No. 321 Pages: 786-794 Ref: 6 ref.

1992

บทคัดย่อ

Effects of various surface treatments (palm oil, liquid paraffin, Semperfresh or starch surface coatings and LDPE wrappings) on the storage life of guava (Psidium guajava L.) at 10 deg C.

Guava cv. Vietnamese fruits were coated with 2-3% starch, 10-20% liquid paraffin, 0.75-1.0% Semperfresh (fatty acid sugar esters), 10-20% palm oil or were sealed in LDPE [low density polyethylene] shrinkwrap or LDPE clingwrap and stored at 10 deg C for 2 months. Palm oil coating (20%) was the best treatment for maintaining quality during storage, followed by LDPE shrinkwrap and LDPE clingwrap. Palm oil was more effective than Semperfresh, was also cheaper and resisted the leaching effects of condensation better when the fruits were removed from storage. Paraffin was unsuitable since it caused skin lesions and produced an off-flavour. Starch coating caused greater fruit deterioration than occurred in the control.