ShareREDUCTION OF CHILLING INJURY IN MANGO FRUIT BY STORAGE IN POLYETHYLENE BAGS.
Author(s) : CHAPLIN G. R., GRAHAM D., COLE S. P.
Type of article: Article
Summary
COMPARISON OF THE MODIFICATIONS IN THE COMPOSITION AND ORGANOLEPTIC PROPERTIES OF MANGO FRUIT STORED FOR 15 DAYS AT 274 K (1 DEG C) AND PACKED OR NOT IN POLYETHYLENE AIRTIGHT BAGS. IT IS SHOWN THAT THIS PACKAGING METHOD MAKES IT POSSIBLE TO DELAY THE MANGO FRUIT DETERIORATIONS (BROWN COLOURING OF THE SURFACE) DURING STORAGE. (Bibliogr. int. CDIUPA-CNRS, FR. , 88-210-241207.
Details
- Original title: REDUCTION OF CHILLING INJURY IN MANGO FRUIT BY STORAGE IN POLYETHYLENE BAGS.
- Record ID : 1989-1392
- Languages: English
- Source: ASEAN Food J. - vol. 2 - n. 3-4
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food quality and safety. Microbiology;
Packaging;
Fruit - Keywords: Chilling; Organoleptic property; Mango; Chilling injury; Packaging; Colour; Tropical fruit
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