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Storage of minimally processed breadfruit.

Author(s) : JAIWANTE SAMSOONDAR, SANKAT C. K.

Summary

Mature breadfruits were minimally processed (peeled, sliced and cored) and half of the quantity obtained was blanched (5 seconds at 100 °C) and the remaining half was left unblanched. The fruits were placed in styrotex trays and wrapped in a polyethylene film (60-gauge thickness) and stored at 0, 5 and 8 °C. Half of the packages per treatment were vented with 16 pinholes evenly distributed over the surface area of the package. Chemical, physical and sensory changes were monitored over the 28-day storage period. Packaging was significant in maintaining colour and texture of the slices as exhibited by very little or no browning and firmness ratings of 1 (firm) throughout the duration of the trial. Fruits stored at 8 °C had a maximum shelf life of 10 days and at 5 °C, 13 days. Fruits stored at 0 °C exhibited symptoms of chilling injury.

Details

  • Original title: Storage of minimally processed breadfruit.
  • Record ID : 2002-0245
  • Languages: English
  • Publication date: 2000
  • Source: Source: Proc. interam. Soc. trop. Hortic.
    vol. 42; 133-139; 5 ref.

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