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RADIATION OR WAXING EFFECT ON SHELF LIFE OF GUAVA FRUIT

RADIATION OR WAXING EFFECT ON SHELF LIFE OF GUAVA FRUIT
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摘要 Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7-4.5, 2.1-3.9 and 2.3-2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the. shelf life of this fruit for 3-4 d while irradiation exhibited no beneficial effects. Red and white guavas were treated with wax emulsion or irradiation (0.25-2.0 kGy) and kept for 12 days at room temperature. Initiation of rot attack occurred after 3 days which increased significantly during further storage. In the waxed fruits rottage, weight loss and vitamin loss were significantly less than controls and irradiated ones. Sensory scores decreased with storage time and they ranged 3.7-4.5, 2.1-3.9 and 2.3-2.7 in waxed, radiated and untreated controls respectively, after 12 days storage. Waxing was found to increase the. shelf life of this fruit for 3-4 d while irradiation exhibited no beneficial effects.
出处 《Nuclear Science and Techniques》 SCIE CAS CSCD 1993年第1期61-64,共4页 核技术(英文)
关键词 GUAVA RADIATION WAXING Rottage SENSORY evaluation Extension of SHELF life Guava Radiation Waxing Rottage Sensory evaluation Extension of shelf life
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