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QUALITY AND SHELF LIFE OF INDIVIDUALLY SHRINK-WRAPPED PEACHES.

Author(s) : BHOWMIK S. R., SEBRIS C. M.

Type of article: Article

Summary

FRESH REDGLOBE PEACHES WERE DEFUZZED, TREATED WITH FUNGICIDE AND SHRINK WRAPPED INDIVIDUALLY IN POLYOLEFIN FILM. THE WRAPPED AND UNWRAPPED FRUITS WERE STORED AT 274 AND 283 K (1 AND 10 DEG C), RESPECTIVELY, FOR PERIODS UP TO 50 DAYS. SAMPLES WERE TESTED EVERY WEEK TO EXAMINE THE CHANGES IN QUALITY AS DETERMINED BY VISUAL OBSERVATION, WEIGHT LOSS, TITRATABLE ACIDITY,% SOLUBLE SOLIDS, TEXTURE AND SENSORY PROFILES. WEIGHT LOSS WAS REDUCED TREMENDOUSLY BY SHRINK WRAPPING. THE APPEARANCE, FLAVOUR AND OVERALL EATING QUALITY OF THE WRAPPED PEACHES WERE FOUND TO BE BETTER THAN THE CONTROL FRUITS. THE SHELF LIFE OF WRAPPED PEACHES WAS 5-6 WEEKS AT BOTH 274 AND 283 K AS OPPOSED TO 3-4 WEEKS AT 274 K FOR THE CONTROL PEACHES.

Details

  • Original title: QUALITY AND SHELF LIFE OF INDIVIDUALLY SHRINK-WRAPPED PEACHES.
  • Record ID : 1989-0133
  • Languages: English
  • Publication date: 1988
  • Source: Source: J. Food Sci.
    vol. 53; n. 2; 1988.03-04; 519-522; 5 fig.; 2 tabl.; 17 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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