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Modifications des caractéristiques physicochimiques des courges Ber lors de l'entreposage.

Changes in physicochemical characteristics of Ber squash during storage.

Auteurs : PRASAD R. N., MALI P. C.

Type d'article : Article

Résumé

An experiment was conducted to control browning and to improve the organoleptic quality of ber (Ziziphus mauritiana cv. Gola) squash during storage (0, 3, 9 and 12 months) at ambient and low temperatures (25-35 and 4-5 °C, respectively). Data were recorded for total soluble solids, pH, acidity and contents of total sugar, reducing sugar and nonreducing sugar. The physicochemical changes that took place during storage were faster at ambient than at low temperature. For long-term storage (12 months) of ber squash, low temperature storage was best. The colour, taste and flavour of ber squash remained optimum at low temperature whereas the original colour disappeared at ambient temperature after 3 months of storage, but no fungal infestation was observed in either conditions during storage.

Détails

  • Titre original : Changes in physicochemical characteristics of Ber squash during storage.
  • Identifiant de la fiche : 2006-0293
  • Langues : Anglais
  • Source : Progress. Hortic. - vol. 35 - n. 2
  • Date d'édition : 2003

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