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Evolution biochimique et évaluation sensorielle des ananas lors de leur entreposage avec ou sans froid.

Biochemical changes and sensory evaluations in pineapple during storage at refrigerated and non-refrigerated temperatures.

Auteurs : MOHAMMED M., WICKHAM L.

Type d'article : Article

Résumé

Recently harvested pineapple cv. Deltada fruits were stored at 10, 20 or 30 deg C and 65-80% relative humidity for up to 12 days, during which quality parameters (weight loss, shell and flesh colour, firmness, decay, total soluble sugar, pH, acidity, sugars and vitamin C contents, flesh translucency and taste score) were assessed at 4-day intervals. The best results were obtained in the 10 deg C treatment, in which all fruits were decay-free after 12 days. In a second experiment, fruits were treated with Stafresh wax or left untreated before being stored at 10, 20 or 30 deg C. The same parameters as in the first experiment were recorded after 7 and 14 days. The 10 deg C treatment was again the best, resulting in 92% decay-free fruits after 14 days.

Détails

  • Titre original : Biochemical changes and sensory evaluations in pineapple during storage at refrigerated and non-refrigerated temperatures.
  • Identifiant de la fiche : 1998-0947
  • Langues : Anglais
  • Source : Trop. Fruits Newsl. - n. 16
  • Date d'édition : 1996

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