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Changements dans la composition des fruits Eugenia cumini lors de l'entreposage.

Compositional changes in jamoon (Eugenia cumini) fruits during storage.

Auteurs : MOHAMMED M., WICKHAM L. D.

Type d'article : Article

Résumé

Fruits stored at 10 deg C in low density polyethylene bags had the lowest percentage decay after 12 days (20.4%, compared with 27.5 and 92.4% in fruits stored in high density polyethylene and paper bags at 10 deg C, respectively). Dipping in ethanol was the most effective pre-treatment for the removal of astringency, although it resulted in a slight alcoholic taste, which became objectionable after 9 days of storage and was worse at higher temperatures and in sealed plastic packages.

Détails

  • Titre original : Compositional changes in jamoon (Eugenia cumini) fruits during storage.
  • Identifiant de la fiche : 1998-2946
  • Langues : Anglais
  • Source : Trop. Fruits Newsl. - n. 18
  • Date d'édition : 1996

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