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Preservation of pineapple, mango and papaya chunks by hurdle technology.

Vijayanand, P. and Nair, K. K. S. and Narasimham, P. (2001) Preservation of pineapple, mango and papaya chunks by hurdle technology. Journal of Food Science and Technology, 38 (1). 26-31, 14 ref..

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Storage life of pineapple, mango and papaya fruit chunks preserved by hurdle technology was studied using the hurdles of pH, mild heat treatment preservatives and packaging. Pineapple and mango fruit chunks, blanched in syrup at 85C for 5 min, dipped in syrup containing 340 mg of potassium metabisulphite/kg and 413 mg sodium benzoate/kg for 8 h and packed in 150 gauge polypropylene pouches showed acceptable sensory and microbiological quality up to a period of 30 days at 27C and 60 days at 2C and had SO2 content of 65-85 mg/kg and benzoic acid 150-200 mg/kg. Papaya chunks treated with increasing levels of preservatives up to 680 mg potassium metabisulphite/kg and 826 mg sodium benzoate/kg exhibited good storage stability for up to 90 days at 2C and ambient temp.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage
600 Technology > 08 Food technology > 24 Fruits
Divisions: Meat Fish and Poultry Technology
Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Jun 2011 10:47
Last Modified: 10 Jun 2011 10:47
URI: http://ir.cftri.com/id/eprint/7653

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