Wax coating and padding materials influence quality and shelf-life of purple passion fruit during storage
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Title |
Wax coating and padding materials influence quality and shelf-life of purple passion fruit during storage
Not Available |
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Creator |
Akath Singh
D.S. Yadav R.K. Patel Amit Nath Mousumi Bhuyan |
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Subject |
Passion fruit
waxing padding shelf-life fruit quality |
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Description |
Not Available
Weight loss, decay loss and the chemical changes associated with ripening were monitored in waxed and non-waxed purple passion fruit with different padding materials during storage at ambient temperature (26.5°C and 65.7% relative humidity). Shelf-life of paraffin (m.p. 60-62°C) waxed fruits was 25 days when packed in CFB boxes using high-density polyethylene (0.03 mm) pad. Rate of decrease in weight loss, decay loss and juice content was also slowed down with paraffin waxing however; juice density was higher in fruits coated with paraffin liquid (light) and padded with newspaper. Total soluble solids, acidity and ascorbic acid decreased during storage in all the treatments but decrease being least in fruits packed in perforated low density polypropylene (0.025 mm) that have maximum total soluble solids (13.0°B) and ascorbic acid (23.17 mg/100 ml juice) even at 25 days of storage. Reducing sugar first increase and then it started decline but total sugars were decrease during storage in all the cases. Irrespective of treatments maximum sugars were found in fruits packed with polyethylene padding, coated with paraffin solid wax. Not Available |
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Date |
2019-05-14T11:38:15Z
2019-05-14T11:38:15Z 2011-06-01 |
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Type |
Research Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/19470 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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