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Minimal processing of pumpkin.

Author(s) : MOTITAL C., SANKAT C. K.

Summary

Prior to storage in 15 x 20 cm polyethylene over-wrapped styrotex trays, pumpkins were peeled, sliced and diced. The diced pumpkins were dipped in water or water-blanched, then cooled and air-dried. Half of the unblanched, diced pumpkins were placed in over-wrapped trays containing pinholes, while the remainder was packaged in similar trays but with no perforations. This was repeated for the blanched portion. The packaged products were stored at temperatures of 0, 5 and 8 °C. Results indicated that packaging the pumpkins at 5 and 8 °C had favoured the growth of microorganisms by day 20. Minimally processed pumpkins at 0 °C had a longer shelf life and overall acceptability in terms of flavour and fresh-like appearance by day 40.

Details

  • Original title: Minimal processing of pumpkin.
  • Record ID : 2002-0254
  • Languages: English
  • Publication date: 2000
  • Source: Source: Proc. interam. Soc. trop. Hortic.
    vol. 42; 394-403; 6 ref.

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