บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Influence of cassava starch films on the postharvest quality of red peppers (Capsicum annuum L.).

Vicentini, N. M.; Castro, T. M. R. de; Cereda, M. P.;

Ciencia e Tecnologia de Alimentos Year: 1999 Vol: 19 Issue: 1 Pages: 127-130 Ref: 15 ref.

1999

บทคัดย่อ

Influence of cassava starch films on the postharvest quality of red peppers (Capsicum annuum L.).

Red pepper (C. annuum) fruits, cv. Valdor, were dipped for one minute in 1, 3 or 5% cassava starch suspensions, dried naturally in air and then stored for 12 days under ambient conditions (26.0-29.0 deg C and 59.5-71.5% RH). The starch film had no significant effect on weight loss, pH or total soluble solids during storage. The texture of fruits dipped in 3 or 5% starch suspensions was significantly firmer than that of control fruits (non-treated) and fruits dipped in 1% starch suspension. The 5% starch film tended to flake off which was detrimental to the appearance of the fruits.