บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Cassava starch coating, weight loss and colour alteration of red pepper.

Vicentini, N. M.; Cereda, M. P.; Camara, F. L. de A.;

Scientia Agricola Year: 1999 Vol: 56 Issue: 3 Pages: 713-716 Ref: 13 ref.

1999

บทคัดย่อ

Cassava starch coating, weight loss and colour alteration of red pepper.

The use of edible coatings derived from cassava starch is proposed to minimize postharvest losses of red peppers (Capsicum annuum) cv. Magali. Fruits were dipped for 1 min in 1% or 3% starch suspensions, dried naturally and stored in a laboratory at 20.2-21.8 deg C. Observations (weight loss and colour alteration) were made every 2 days for 10 days. The fruits coated with a 3% film showed a reduction in red colour development compared with untreated controls, but no effect was observed on weight loss.