Share

Biochemical changes and sensory evaluations in pineapple during storage at refrigerated and non-refrigerated temperatures.

Author(s) : MOHAMMED M., WICKHAM L.

Type of article: Article

Summary

Recently harvested pineapple cv. Deltada fruits were stored at 10, 20 or 30 deg C and 65-80% relative humidity for up to 12 days, during which quality parameters (weight loss, shell and flesh colour, firmness, decay, total soluble sugar, pH, acidity, sugars and vitamin C contents, flesh translucency and taste score) were assessed at 4-day intervals. The best results were obtained in the 10 deg C treatment, in which all fruits were decay-free after 12 days. In a second experiment, fruits were treated with Stafresh wax or left untreated before being stored at 10, 20 or 30 deg C. The same parameters as in the first experiment were recorded after 7 and 14 days. The 10 deg C treatment was again the best, resulting in 92% decay-free fruits after 14 days.

Details

  • Original title: Biochemical changes and sensory evaluations in pineapple during storage at refrigerated and non-refrigerated temperatures.
  • Record ID : 1998-0947
  • Languages: English
  • Source: Trop. Fruits Newsl. - n. 16
  • Publication date: 1996

Links


See the source

Indexing