ShareThe effect of packaging and refrigeration on the shelf life of carambola.
Author(s) : SANKAT C. K., BALKISSOON F.
Type of article: Article
Summary
Comparison of weight and volume losses, of changes in the content of dry matter, acidity, colour and firmness of fruit which are packed under an elastic film (FILMCO) and cooled at 5, 10 and 15 deg C at a relative humidity of 85-95%, for 2 to 10 weeks.
Details
- Original title: The effect of packaging and refrigeration on the shelf life of carambola.
- Record ID : 1993-3337
- Languages: English
- Source: ASEAN Food J. - vol. 7 - n. 2
- Publication date: 1992
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