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EFFECT OF PACKAGING METHODS ON QUALITY OF MANGETOUT PEAS DURING SHELF LIFE.

Author(s) : EVERSON H. P., GEESON J. D.

Type of article: Article

Summary

IMPORTED AND LOCALLY GROWN MANGETOUT PEAS WERE PACKED AT LESS THAN 14 DAYS AND 0-3 DAYS, RESPECTIVELY, AFTER HARVEST AND BOTH STORED AT 277-281 K (4-8 DEG C) PRIOR TO PACKAGING. PODS FOR STORAGE AT 293 K (20 DEG C) WERE WARMED TO THAT TEMPERATURE PRIOR TO PACKAGING. PRODUCE WAS PACKED IN RIGID PVC PUNNETS AND OVERWRAPPED WITH PVC STRETCH FILM. SOME WERE OVERWRAPPED WITH MICROPERFORATED GREEN PRODUCE WRAP AND OTHER FILMS OF VARYING PERMEABILITY TO CO2 AND O2. NO CONSISTENT DIFFERENCES WERE NOTED BETWEEN IMPORTED AND LOCALLY GROWN PODS AT 293 K BUT ALCOHOLIC OR SOUR OFDDE PRODUCE WRAP + 1 LAYER OF MICROPERFORATED WRAP PRODUCED ACCEPTABLE FLAVOURS BUT THESE WERE ACCOMPANIED BY DESICCATION AND FUNGAL GROWTH. G.R.S.

Details

  • Original title: EFFECT OF PACKAGING METHODS ON QUALITY OF MANGETOUT PEAS DURING SHELF LIFE.
  • Record ID : 1988-1474
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 22 - n. 4
  • Publication date: 1987/08
  • Document available for consultation in the library of the IIR headquarters only.

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