Improving the keeping quality of canned green pepper Piper nigrum


Citation

Puan bte Salim, . and Mohamad Nordin Mohamad Som, . and Muhamad Bakri Tukimon, . Improving the keeping quality of canned green pepper Piper nigrum. pp. 211-215. ISSN 0126-5709

Abstract

The packaging solution causeds were formulated using sodium chloride calcium chloride and citric acid. The berries were divided into three stages of maturity: mature young and very young. It was found that the addition of 0.2 citric acid and 0.2 calcium chloride in the packing solution caused discolouration and exudation of gelatinized starch up to one year of storage


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Abstract

The packaging solution causeds were formulated using sodium chloride calcium chloride and citric acid. The berries were divided into three stages of maturity: mature young and very young. It was found that the addition of 0.2 citric acid and 0.2 calcium chloride in the packing solution caused discolouration and exudation of gelatinized starch up to one year of storage

Additional Metadata

[error in script]
Item Type: Article
Additional Information: 14 ref. Summaries (En Malay)
AGROVOC Term: PIPER NIGRUM
AGROVOC Term: EMPAQUE
AGROVOC Term: APTITUD PARA LA CONSERVACION
AGROVOC Term: PRODUCTOS ENLATADOS
Depositing User: Ms. Norfaezah Khomsan
Last Modified: 24 Apr 2025 05:53
URI: http://webagris.upm.edu.my/id/eprint/18367

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