บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Browning inhibition and firmness retention in fresh-cut mangosteens (Garcinia mangostana L.)

Manurakchinakorn S., Nuymark P., Phoopouk P., Poohern P., Chamnan U.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004. page 24

2004

บทคัดย่อ

Browning inhibition and firmness retention in fresh-cut mangosteens (Garcinia mangostana L.)  Maintaining quality of fresh-cut mangosteens by combinations of antibrowning agents, calcium chloride and modified atmosphere packaging (MAP) was investigated.Dipping solutions containing 4-hexylresorcinol (0.005 M) or sodium erythorbate (2%), used as an agent for maintaining firmness, were tested.MAP with different levels of O2 (5-10%) and CO2 (9-15%) were evaluated.

Changes in color (L*-value), flesh firmness and sensory acceptance were monitored during 10 days storage under MAP at 4 °C.Fresh-cut mangosteens dipped in the solution consisting of sodium erythorbate and calcium chloride, prior to storage under MAP (5% O2 and 9% CO2), resulted in best overall retention of lightness, firmness and sensory quality.