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Effect of storage temperature and wrapping treatments on the keeping quality of tender King coconut.

Author(s) : RANASINGHE C. S., WIMALASEKARA R., JAYASEKARA C.

Type of article: Article

Summary

Seven-month-old nuts collected from different locations in Sri Lanka were given wrapping and waxing treatments and stored at low temperature (14-15 °C) to improve the keeping quality for up to 4 weeks. Invert sugars and total sugars were analysed. Observations on cosmetic appearance and organoleptic tests were made. The quality of tender King coconuts could be maintained for 4 weeks when wrapped with cling film and stored at 14-15 °C, in order to meet export market requirements.

Details

  • Original title: Effect of storage temperature and wrapping treatments on the keeping quality of tender King coconut.
  • Record ID : 2002-0230
  • Languages: English
  • Source: COCOS - vol. 13
  • Publication date: 1999

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