Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L)
The studies on guava (var.Vietnamese) precooled at 0 hr(immediately) and 4 hr after harvest,and stored at 5°C and 10°C were carried out. Guava stored at 10°C was able to undergo a ripening process. Chilling injury was observed at sec storage. Precooling did not seem to have any beneficial effect...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English English |
| Published: |
1991
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/8350/1/FSMB_1991_2_A.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
my-upm-ir.8350 |
|---|---|
| record_format |
uketd_dc |
| spelling |
my-upm-ir.83502012-06-29T07:26:35Z Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) 1991 Khin, Ma Ma Kyi The studies on guava (var.Vietnamese) precooled at 0 hr(immediately) and 4 hr after harvest,and stored at 5°C and 10°C were carried out. Guava stored at 10°C was able to undergo a ripening process. Chilling injury was observed at sec storage. Precooling did not seem to have any beneficial effect on guava.The characteristics considered were weight loss , colour change of skin, hardness, soluble solids content, pH, titratable acidity and as corbic acid content. The effects of various surface treatments on 'Vietnamese' guava with LDPE shrink and cling wrap packaging, 1%, 5%, 10% and 20% liquid paraffin, 10% and 20% palm oil.0.75% and 1% semperfresh (fatty acid sugarester), and 2% and 3% starch on the storage life at 10˚C were studied. LDPE shrink wrap packaging was most effective in reducing the weight loss and maintaining the hardness of guava. The skin colour of guava was maintained by 20% palmoil until 8 weeks storage. Among the treatments , only cling wrap packaging could maintain the as corbic acid content o f the guava until 8 weeks storage. Twenty percent palm oil surface coating was found to be the mo s t effective treatment for maintaining the quality of fresh guava stored for 8 weeks at 10°C, followed by shrink wrap and cling wrap packaging. Semperfresh was less effective and paraffin was not suitable for guava, as it caused skin lesioning and impart an unfavourable flavour to the fruit. Starch surface coating caused greater deterioration of guava than in control, untreated fruit. At room temperature, the effect sofcysteine HCI and sodium metabisulphite on candied and pickled dried guava were studied. Higher as corbic acid retention and less colour change were observed in candied dried guava than pickled dried guava. 0.024% cysteine HCI was found to be more effective at maintaining the as corbic acid content and colour compared to 1% sodium metabisulphite. Guava. 1991 Thesis http://psasir.upm.edu.my/id/eprint/8350/ http://psasir.upm.edu.my/id/eprint/8350/1/FSMB_1991_2_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Guava. Food Science and Technology English |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English English |
| topic |
Guava. |
| spellingShingle |
Guava. Khin, Ma Ma Kyi Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) |
| description |
The studies on guava (var.Vietnamese) precooled at 0 hr(immediately) and 4 hr after harvest,and stored at 5°C and
10°C were carried out. Guava stored at 10°C was able to undergo
a ripening process. Chilling injury was observed at sec storage. Precooling did not seem to have any beneficial effect
on guava.The characteristics considered were weight loss ,
colour change of skin, hardness, soluble solids content, pH,
titratable acidity and as corbic acid content.
The effects of various surface treatments on 'Vietnamese'
guava with LDPE shrink and cling wrap packaging, 1%, 5%, 10%
and 20% liquid paraffin, 10% and 20% palm oil.0.75% and 1%
semperfresh (fatty acid sugarester), and 2% and 3% starch on
the storage life at 10˚C were studied. LDPE shrink wrap
packaging was most effective in reducing the weight loss and maintaining the hardness of guava. The skin colour of guava was
maintained by 20% palmoil until 8 weeks storage. Among the
treatments , only cling wrap packaging could maintain the
as corbic acid content o f the guava until 8 weeks storage.
Twenty percent palm oil surface coating was found to be the
mo s t effective treatment for maintaining the quality of fresh
guava stored for 8 weeks at 10°C, followed by shrink wrap and
cling wrap packaging. Semperfresh was less effective and
paraffin was not suitable for guava, as it caused skin
lesioning and impart an unfavourable flavour to the fruit.
Starch surface coating caused greater deterioration of guava
than in control, untreated fruit.
At room temperature, the effect sofcysteine HCI and
sodium metabisulphite on candied and pickled dried guava were
studied. Higher as corbic acid retention and less colour change
were observed in candied dried guava than pickled dried guava.
0.024% cysteine HCI was found to be more effective at
maintaining the as corbic acid content and colour compared to 1%
sodium metabisulphite. |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Khin, Ma Ma Kyi |
| author_facet |
Khin, Ma Ma Kyi |
| author_sort |
Khin, Ma Ma Kyi |
| title |
Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) |
| title_short |
Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) |
| title_full |
Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) |
| title_fullStr |
Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) |
| title_full_unstemmed |
Effects of Pretreatments on the Storage Characteristics of Fresh and Dried Guava (Psidium Guajava L) |
| title_sort |
effects of pretreatments on the storage characteristics of fresh and dried guava (psidium guajava l) |
| granting_institution |
Universiti Pertanian Malaysia |
| granting_department |
Food Science and Technology |
| publishDate |
1991 |
| url |
http://psasir.upm.edu.my/id/eprint/8350/1/FSMB_1991_2_A.pdf |
| _version_ |
1747810786116370432 |