บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Improvement of the postharvest keeping quality of 'Miho' satsuma fruits by heat, Semperfresh(R) and film wrapping.

D'Aquino, S.; Piga, A.; Agabbio, M.; Tribulato, E.;

Advances in Horticultural Science Year: 1996 Vol: 10 Issue: 1 Pages: 15-19 Ref: 24 ref.

1996

บทคัดย่อ

Improvement of the postharvest keeping quality of 'Miho' satsuma fruits by heat, Semperfresh(R) and film wrapping.

Miho satsuma fruits were (a) not pretreated, dipped in an edible sucrose ester coating solution (10% Semperfresh) or wrapped in plastic film (Cryovac MD 15), then (b) cured or not at 38 deg C and 100% RH for 72 h, before being transferred to 20 deg and 75% RH for 24 days in simulated shelf-life conditions. Weight loss, pH, TSS, acidity, vitamin C content, colour and relative freshness were determined at 8, 16 and 24 days. Curing combined with wrapping was the most effective treatment at maintaining freshness during the storage period and at greatly decreasing both weight loss and decay incidence. Semperfresh had negligible effect when curing was carried out.