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QUALITY OF < MARSH > GRAPEFRUIT FOLLOWING COLD TREATMENT AS A METHOD OF DISINFESTATION AGAINST THE CARIBBEAN FRUIT FLY.

Author(s) : ADSULE P. G., ISMAIL M. A., FELLERS P. J.

Type of article: Article

Summary

FRUITS OF < MARSH > GRAPEFRUIT WERE STORED AT 274 K (1 DEG C) FOR 17 DAYS AS A QUARANTINE TREATMENT FOR DISINFESTING THE CARIBBEAN FRUIT FLY. FRUIT CONDITIONED AT 288.5 K (15.5 DEG C) FOR 1 WEEK BEFORE COLD TREATMENT DEVELOPED 7.3% SLIGHT CHILLING INJURY AND 6.2% DECAY. WITHOUT CONDITIONING, SLIGHT CHILLING INJURYWAS 30.3% ; DECAY 15.0%. EXTERNAL FRUIT COLOUR WAS NOT AFFECTED BY THE TREATMENTS. WEIGHT LOSS WAS LESS THAN 3.5% THROUGHOUT THE STORAGE PERIOD. FLAVOUR WAS FOUND TO BE ACCEPTABLE WITH COLD TREATMENT FRUIT IRRESPECTIVE OF PRETREATMENTCONDITIONING. ASCORBIC ACID CONTENT AT 294 K (21 DEG C) INCREASED.

Details

  • Original title: QUALITY OF < MARSH > GRAPEFRUIT FOLLOWING COLD TREATMENT AS A METHOD OF DISINFESTATION AGAINST THE CARIBBEAN FRUIT FLY.
  • Record ID : 1988-1469
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 3
  • Publication date: 1987
  • Document available for consultation in the library of the IIR headquarters only.

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