Efficacy of polyethylene wax, sucrose fatty acid ester and lime dips in delaying postharvest browning of rambutan. 机翻标题: 暂无翻译,请尝试点击翻译按钮。

来源
Acta Horticulturae
年/卷/期
2012 / / 943
页码
173-180
ISSN号
0567-7572
作者单位
Division of Postharvest Technology, School of Bioresources and Technology, King Mongkut's University of Technology Thonburi, Thungkru, Bangkok 10140, Thailand.EditorKanlayanarat, S.;Boonyaritthongchai, P.;Acedo, A. L., Jr.MeetingAsia Pacific Symposium on Postharvest Research, Education and Extension, Bangkok, Thailand.;
作者
Yingsanga, P.;Srilaong, V.;Kanlayanarat, S.;McGlasson, B.;Noichinda, S.;
摘要
The efficacy of several surface coatings and lime dip in reducing water loss and browning of rambutan (<i>Nephelium lappaceum</i> L.) fruit was examined. Dipping fruit for 5 min in polyethylene wax (Super size Z) at 2:1, 1:1 and 1:2 dilution with water comparably reduced weight loss and delayed browning of the fruit. However, fruit developed off-flavors. On the other hand, sucrose fatty acid esters at 0.1-0.5% did not reduce weight loss but decreased fruit browning. L* and a* values did not correlate with browning scores. Lime as 2% solution was not effective in reducing weight loss and browning. It was concluded that storage at a low but non-chilling temperatures (approximately 13 degrees C) and high RH is required to reduce fungal spoilage, retard water loss and to slow browning.
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关键词/主题词
browning;coatings;cold storage;crop quality;esters;fatty acids;flavour;fungal diseases;lime;plant diseases;plant pathogenic fungi;plant pathogens;polyethylene;rambutans;storage decay;waxes;weight losses;fungi;Nephelium lappaceum;Nephelium;Sapindaceae;Sapindales;dicotyledons;angiosperms;Spermatophyta;plants;eukaryotes;deterioration in storage;flavor;fungus;phytopathogenic fungi;phytopathogens;plant-pathogenic fungi;polythene;
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