บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Comparative efficacy of wax emulsion and rice starch on the post-harvest shelf life of fully ripe guava fruits.

Singh, U. B.; Shafaat Mohammed;

Journal of Food Science and Technology (Mysore) Year: 1997 Vol: 34 Issue: 6 Pages: 519-522 Ref: 11 ref.

1997

บทคัดย่อ

Comparative efficacy of wax emulsion and rice starch on the post-harvest shelf life of fully ripe guava fruits.

Allahabad Safeda guava fruits harvested at the Horticultural Farm of the Rajasthan College of Agriculture, India were treated with 6 or 12% wax emulsions or with 3 or 6% rice starch, with or without babool gum, allowed to dry and stored for up to 12 days at room temperature (16.5-22.5 deg C). Control fruits were left untreated. Physical characteristics were judged organoleptically by a panel of judges and the total soluble solids and ascorbic acid contents were also measured. The fruits treated with either 3% rice starch or with 12% wax emulsion were found to retain good fruit quality. It is suggested that a 3% rice starch treatment can be used as a substitute for wax emulsion treatments for extending the postharvest shelf life of fully ripe guava fruits to up to 12 days.