Influence of Storage Environment,Surface Coating,and Individual Shrink
Wrapping on Quality Assurance of Guava (<Emphasis Type="Italic">Psidium guajava</Emphasis>) Fruits |
| |
| Authors: | Email author" target="_blank">RK?PALEmail author MS?AHMAD SK?ROY MANOJ?SINGH |
| |
| Institution: | (1) Division of Post Harvest Technology (Horticulture Building), Indian Agricultural Research Institute, New Delhi, 110012, India |
| |
| Abstract: | Guava (Psidium guajava) fruits of cv. L-49 with individual shrink wrapping using 9  LLDPE film could be successfully stored up to 12 days at ambient and 18 days in evaporative cool chamber with negligible loss in vitamin C content. The untreated fruits lose 25–30% of ascorbic acid within 1week after harvest. Delay in senescence and metabolic activities as supported by less changes in soluble solids, sugars, acidity, respiration, and ethylene evaluation rate was also observed in individual shrink wrapped fruits in cool chamber. The spoilage of fruits by Fusarium rots was significantly less in cool chamber in individually shrink wrapped fruits followed by Sta-fresh treatment. Sta-fresh was more effective in cool chamber than ambient. Individually stored wrapped fruits scored a better value of sensory score than Sta-fresh under both the storage condition. |
| |
| Keywords: | Cool chamber Guava Individual shrink wrapping Sta-fresh Surface coating Vitamin-C |
| 本文献已被 PubMed SpringerLink 等数据库收录！ |
|
