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EFFECT OF MILD HEAT, POTASSIUM METABISULFITE AND/OR GAMMA IRRADIATION ON STORABILITY OF LIME FRUITS.

Author(s) : NYAMBATI M. G. O., LANGERAK D. I.

Type of article: Article

Summary

GREEN MATURE LIME FRUITS WERE TREATED BY DIPPING IN A WATER BATH, POTASSIUM METABISULFITE SOLUTION AND BY GAMMA IRRADIATION. GOOD CONTROL OF PENICILLIUM DIGITATUM WAS ACHIEVED BY THE COMBINED TREATMENTS. THE MOULD-FREE INCUBATION PERIOD OF THE MEXICAN VARIETY AT 283 K (10 DEG C) WAS EXTENDED TO 24 DAYS BY MILD HEAT: 318 K (45 DEG C), 5 MIN PLUS 0.25 KILOGRAY OR BY 0.5% K2S2O5 PLUS 0.25 KILOGRAY IN COMPARISON WITH 12 DAYS IN FRUIT TREATED WITH K2S2O5 OR MILD HEAT ALONE, 8 DAYS IN FRUIT TREATED WITH 0.5 KILOGRAY ALONE, AND 1 DAY IN NON-TREATED FRUIT. THE MOULD-FREE INCUBATION PERIOD OF THE PERSIAN VARIETY AT 288 K (15 DEG C) WAS EXTENDED TO 12 DAYS BY THE COMBINED TREATMENT AS COMPARED TO 8 DAYS IN FRUIT TREATED WITH HEAT, 6 DAYS IN FRUIT TREATED WITH METABISULFITE, 4 DAYS IN FRUIT TREATED BY 0.5 KILOGRAY ALONE, AND 1 DAY IN NON-TREATED FRUIT.

Details

  • Original title: EFFECT OF MILD HEAT, POTASSIUM METABISULFITE AND/OR GAMMA IRRADIATION ON STORABILITY OF LIME FRUITS.
  • Record ID : 1985-0160
  • Languages: English
  • Source: Acta Aliment. - vol. 13 - n. 1
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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