บทคัดย่องานวิจัย

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Inhibition of browning of the fresh breadfruit through shrink-wrapping.

Samsoondar, J.; Maharaj, V.; Sankat, C. K.;

Acta Horticulturae Year: 2000 Issue: No. 518 Pages: 131-136 Ref: 8 ref.

2000

บทคัดย่อ

Inhibition of browning of the fresh breadfruit through shrink-wrapping.

Breadfruits (Artocarpus altilis, cv. Whiteheart) were shrink-wrapped with polyethylene film (60 gauge thickness) and stored at 8, 12, 16 or 28 deg C. Browning of the skin was rapid, occurring within 5 days of storage for both wrapped and non-wrapped fruits at 8 deg C and 12 deg C. Storage at 28 deg C resulted in rapid ripening. Wrapping combined with refrigeration at 16 deg C markedly reduced external skin browning reflected by a high hue angle of 100.5 deg (113.8 deg for fresh fruits) and high chlorophyll levels after 10 days of storage. This treatment also delayed fruit ripening as evidenced by changes in texture, total soluble solids and starch content. Breadfruits could be stored for up to 10 days if wrapped and stored at 16 deg C.