บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Physical and sensory quality of green papaya shreds at low temperature

Techavuthiporn, C. and Kanlayanarat, S.

Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 311

2003

บทคัดย่อ

Physical and sensory quality of green papaya shreds at low temperature Green papaya shreds were stored at different low temperature regimes of 2°C, 5°C or 10°C with 90-95% relative humidity and the physical and sensory quality changes were determined. Storage at 2-5°C was comparably more effective than 10°C in retarding surface discoloration based o­n L* and h° values and firmness loss. Sensory quality evaluation revealed, however, that 2°C was most effective in maintaining desirable color, crispness and overall appearance of the shreds.