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Effect of skin coating and prepackaging on the storage behaviour of guava.

Ms., Habeebunnisa (1971) Effect of skin coating and prepackaging on the storage behaviour of guava. Indian Food Packer, 25 (3). 45-50, 8 ref..

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Abstract

Experiments were undertaken to determine the optimum packaging conditions for guava fruit stored at room temp. (75-90 degree F). Wt. loss and a colour ripening index were used to assess the fruit. 100 gauge and 200 gauge polyethylene bags with and without vents were used. The other experimental variable used was the coating of the fruit with carnauba/paraffin wax. It was found that prepackaging in 100 gauge polyethylene without vents had the best effect on retarding the rate of respiration and ripening. Coating of the fruit further retarded the rate of respiration and ripening, and increased shelf life.

Item Type: Article
Uncontrolled Keywords: PACKAGING-; Packaging of guavas; GUAVAS-; FRUIT-(STORAGE); Packaging & /storage/ of guavas; KEEPING-QUALITY; Packaging & /shelf-life/ of guavas; RIPENING-; Packaging & /ripening/ of guavas; RESPIRATION-; Packaging & /respiration/ of guavas; COLOUR-; Packaging & /colour/ of guavas; WEIGHT-; Packaging & /wt. loss/ of guavas; WAXES-; Wax coating of guavas; COATING-; POLYETHYLENE-; Packaging guavas in polyethylene bags; BAGS-
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 06 Preservation and Storage > 06 Packaging
Divisions: Food Packaging Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Jun 2012 06:54
Last Modified: 04 Jun 2012 06:54
URI: http://ir.cftri.com/id/eprint/7260

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