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Effect of initial concentration of carbon dioxide in modified atmosphere on the storage behaviour of brinjals.

Nagaraja, N. and Mathew, A. G. (1964) Effect of initial concentration of carbon dioxide in modified atmosphere on the storage behaviour of brinjals. Journal of Food Science and Technology, 1. pp. 43-44.

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Abstract

Green brinjals had the longest shelf-life of 4 weeks on the basis of physiological loss in weight (PLW), discolouration, spoilage and COa injury, during storage at 8-10ºC under controlled atmosphere with initial concentration of 5% CO2. Room temperature of 2O-22°C was not, however, suitable for storage under modified atmosphere.

Item Type: Article
Uncontrolled Keywords: Green brinjals storage modified atmosphere
Subjects: 600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 06:31
Last Modified: 01 Oct 2018 11:06
URI: http://ir.cftri.com/id/eprint/3924

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