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Preservation of pineapple, mango and papaya chunks by hurdle technology.

Author(s) : VIJAYANAND P., NAIR K. K. S., NARASIMHAM P.

Type of article: Article

Summary

Storage life of pineapple, mango and papaya fruit chunks preserved by hurdle technology was studied using the hurdles pH, mild heat treatment preservatives and packaging. Pineapple and mango fruit chunks, blanched in syrup at 85 °C for 5 min, dipped in syrup containing 340 mg of potassium metabisulphite/kg and 413 mg sodium benzoate/kg for 8 h and packed in 150 gauge polypropylene pouches showed acceptable sensory and microbiological qualities up to a period of 30 days at 27 °C and 60 days at 2 °C and had SO2 content of 65-85 mg/kg and benzoic acid 120-200 mg/kg. The papaya chunks treated with increases in levels of preservatives to 680 mg potassium metabisulphite/kg and 826 mg sodium benzoate/kg exhibited good storage stability up to 90 days at 2 °C and ambient temperature.

Details

  • Original title: Preservation of pineapple, mango and papaya chunks by hurdle technology.
  • Record ID : 2002-0214
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 38 - n. 1
  • Publication date: 2001/01
  • Document available for consultation in the library of the IIR headquarters only.

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