Citation
Suhaila Mohamed, . and Saffiah Abdullah Khir, . (1991) Effect of shrinkwrapping and paraffin waxing on the shelf life of pineapples stored at various temperatures. [Proceedings Paper]
Abstract
Stored pineapples exhibit weight loss over ripening fungal attack and sometimes internal browning disorder during storage. The effect of paraffin coating and shrinkwrapping on Mauritius pineapples stored at 10 degrees centigrade 15 degrees centigrade 20 degrees centrigrade and ambient were studied. Weight loss and texture loss firmness was least in shrinkwrapped pineapples followed by paraffin coated ones. This was attributed to the high relative humidity high carbon dioxide and low O level inside the packaging. Paraffin coating was effective in inhibiting internal browning disorder in pineapples stored at 10-20 degrees centigrade to between 7-11 weeks respectively. Paraffin coating also reduced the acidity of the pineapples helped retain the total soluble solids content and ascorbic acid contents of pineapples stored at the lower temperatures. This was thought to be due the reduction of oxygen level in the tissue. Combination of paraffin waxing and shrinkwrapping was found to be effective in maintainig all the parameters studied except for texture
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Abstract
Stored pineapples exhibit weight loss over ripening fungal attack and sometimes internal browning disorder during storage. The effect of paraffin coating and shrinkwrapping on Mauritius pineapples stored at 10 degrees centigrade 15 degrees centigrade 20 degrees centrigrade and ambient were studied. Weight loss and texture loss firmness was least in shrinkwrapped pineapples followed by paraffin coated ones. This was attributed to the high relative humidity high carbon dioxide and low O level inside the packaging. Paraffin coating was effective in inhibiting internal browning disorder in pineapples stored at 10-20 degrees centigrade to between 7-11 weeks respectively. Paraffin coating also reduced the acidity of the pineapples helped retain the total soluble solids content and ascorbic acid contents of pineapples stored at the lower temperatures. This was thought to be due the reduction of oxygen level in the tissue. Combination of paraffin waxing and shrinkwrapping was found to be effective in maintainig all the parameters studied except for texture
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 6 fig. 1 table; 24 ref.; Summary En |
| AGROVOC Term: | PINA |
| AGROVOC Term: | ALMACENAMIENTO |
| AGROVOC Term: | EMPAQUETADO |
| AGROVOC Term: | TECNOLOGIA POSTCOSECHA |
| AGROVOC Term: | APTITUD PARA LA CONSERVACION |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:26 |
| URI: | http://webagris.upm.edu.my/id/eprint/14927 |
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