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Changes in physicochemical characteristics of Ber squash during storage.

Author(s) : PRASAD R. N., MALI P. C.

Type of article: Article

Summary

An experiment was conducted to control browning and to improve the organoleptic quality of ber (Ziziphus mauritiana cv. Gola) squash during storage (0, 3, 9 and 12 months) at ambient and low temperatures (25-35 and 4-5 °C, respectively). Data were recorded for total soluble solids, pH, acidity and contents of total sugar, reducing sugar and nonreducing sugar. The physicochemical changes that took place during storage were faster at ambient than at low temperature. For long-term storage (12 months) of ber squash, low temperature storage was best. The colour, taste and flavour of ber squash remained optimum at low temperature whereas the original colour disappeared at ambient temperature after 3 months of storage, but no fungal infestation was observed in either conditions during storage.

Details

  • Original title: Changes in physicochemical characteristics of Ber squash during storage.
  • Record ID : 2006-0293
  • Languages: English
  • Source: Progress. Hortic. - vol. 35 - n. 2
  • Publication date: 2003

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