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Study on beta-carotene retention and textural changes of pumpkins under different storage conditions.

Author(s) : DUTTA D., CHAUDHURI U. R., CHAKRABORTY R.

Type of article: Article

Summary

The authors investigated the impact of the storage temperature on the firmness and beta-carotene content of immature pumpkins. The pumpkins were stored at 20°C in the dark, or refrigerated (4°C) or frozen (-18 or -40°C). The pumpkins stored at 4°C was firmest. The most maturation took place in the pumpkins stored in the dark at 20°C and the beta-carotene content rose with maturation. Freezing reduced the firmness.

Details

  • Original title: Study on beta-carotene retention and textural changes of pumpkins under different storage conditions.
  • Record ID : 2006-2998
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 43 - n. 5
  • Publication date: 2006/09

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