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Influence de la méthode d'emballage sur la qualité des jamalacs (Eugenia javanica syn. samarangense) entreposées à basse température.

Effect of packaging system on the quality of wax apple (Eugenia javanica syn. samarangense) stored at low temperature.

Auteurs : PARVATHY S., ABDULLAH H., LATIFAH M. N., et al.

Type d'article : Article

Résumé

Changes in the quality of stored wax apple were evaluated during storage at 10 °C and ambient (27 °C) temperature. The wax apple fruits were packed using stretch film wrapping and low density polyethylene (LDPE) bags. Unwrapped fruits were treated as controls. Changes in fruit quality were evaluated at two-day intervals at both storage temperatures. Colour, firmness, weight loss, moisture loss, disease infection, pH, TTA, TSS, total sugars and vitamin C were monitored. Packaging and low temperature played an important role during storage of wax apple. The quality of fruit packed in LDPE bags was better than stretch film wrapping as the freshness and colour were maintained for about 6 days during storage under ambient conditions and 12 days at 10 °C. Fruits packed in stretch film can be kept for up to 8 days. Spots started to develop after day 10. Fruits were nevertheless still acceptable up to 18 days. The CO2 and C2H4 levels inside the bag showed a decreasing trend, while the O2 level increased throughout storage. These phenomena were observed at both temperatures. However, the ethylene level under ambient storage conditions increased and was probably related to the early senescence observed.

Détails

  • Titre original : Effect of packaging system on the quality of wax apple (Eugenia javanica syn. samarangense) stored at low temperature.
  • Identifiant de la fiche : 2004-1798
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 40 - n. 2
  • Date d'édition : 03/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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