บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of fused calcium salts on post harvest preservation in fruits.

Pathmanaban, G.; Nagarajan, M.; Manian, K.; Annamalainathan, K.;

Madras Agricultural Journal Year: 1995 Vol: 82 Issue: 1 Pages: 47-50 Ref: 8 ref.

1995

บทคัดย่อ

Effect of fused calcium salts on post harvest preservation in fruits.

 

Mature acid lime, guava, sapota [sapodillas], papaya [pawpaw], grape, anona [Annona sp.] and orange fruits were dipped in 4% CaCl2 for 1 h, packed in polybags containing fused CaCl2 at 15 g/kg or fused CaCO3 at 30 g/kg, or left untreated and held under ambient conditions. Exposure of the fruits to fused CaCl2 or fused CaCO3 in closed polybags retarded ripening, peel colour development and textural softening; shelf life was extended to 10-12 days in some cases (compared with only 3-4 days for untreated control fruits). The CaCl2 dip prolonged shelf life only a couple of days. Moisture loss was high in untreated fruits during the period of storage whereas only minimum water loss was observed in fruits treated with fused Ca salts. In an organoleptic evaluation carried out by a taste panel, CaCl2- or CaCO3-treated fruits received significantly higher quality ratings than untreated controls and CaCl2-dipped fruits.