บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Minimally processed watermelon

Sompoch Noichinda; Kitti Bodhipodma; Daranee Janghathaikul and Sumate Sathaporn

Proceedings of the APEC symposium on postharvest handling systems Bangkok, Thailand September 1-3, 2003. p. 315

2003

บทคัดย่อ

Minimally processed watermelon Slices watermelon flesh packed in the consumer foam tray and wrapped with LLDPE film (10 micron thickness). During storage at 10°C, it was found that weight loss slightly increased to 1.2%. Watermelon flesh surface color faded during storage while anthocyanin content sharply decreased from 0.07 to 0.005 (Abs. 540 nm). Moreover, lycopene content slightly increased from 9 to 12 mg/gFW. Watermelon flesh firmness slightly decreased from 10.2 to 9 Newton. Citric and ascorbic acid content slightly decreased from 0.98 to 0.8% and 0.19 to 0.055 mg/gFW, respectively. Total sugar content slightly decreased from 8 to 5.8 mg glucose/gFW while invertase activity increased from 0.3 to 1.8 unit/min. Eating quality of watermelon flesh stepwise decreased during storage.