Quality of dehydrated ripe mango slices as affected by packaging material and mode of packaging

被引：0

作者：

Sagar, VR ^{[1
]}

Khurdiya, DS ^{[1
]}

Balakrishnan, KA ^{[1
]}

机构：

[1] Indian Agr Res Inst, Div Fruits & Hort Technol, New Delhi 110012, India

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1999年 / 36卷 / 01期

关键词：

dehydrated mango slices; packaging material and mode; non-enzymatic browning; carotenoids; sensory quality; sulphur dioxide;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The influence of different packaging materials, low density polyethylene (LDPE) bags of 200 and 400 gauge and aluminium laminated polyethylene (ALPE) bags of 260 gauge as well as different modes of packs, air pack (AP), vacuum pack (VP) and nitrogen pack (NP) on the quality of dehydrated ripe mango slices were studied. It was observed that the nitrogen packed material with 260 gauge ALPE was most suitable for obtaining favourable results for retaining better quality and good colour of the dehydrated ripe mango slices. Significant interaction between mode and packing materials were observed for sulphur dioxide (SO2) and ascorbic acid.

引用

页码：67 / 70

页数：4

共 20 条

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