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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
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Creator Akath Singh
D.S. Yadav
R.K. Patel
Amit Nath
Mousumi Bhuyan
 
Subject Passion fruit
waxing
padding
shelf-life
fruit quality
 
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
 
Date 2019-05-14T11:38:15Z
2019-05-14T11:38:15Z
2011-06-01
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/19470
 
Language English
 
Relation Not Available;
 
Publisher Not Available