Effects of Storage Conditions on Quality and Shelf-life of Fresh-cut Melon (Cucumis melo L.) and Papaya (Carica papaya L.)

被引：28

作者：

Falah, Mohammad Affan Fajar ^{[1
]}

Nadine, Meydi Dima ^{[1
]}

Suryandono, Ag. ^{[1
]}

机构：

[1] Gadjahmada Univ, Dept Agroind Technol, Yogyakarta, Indonesia

来源：

FIRST INTERNATIONAL SYMPOSIUM ON FOOD AND AGRO-BIODIVERSITY CONDUCTED BY INDONESIAN FOOD TECHNOLOGISTS COMMUNITY | 2015年 / 3卷

关键词：

Fresh-cut; Melon; Papaya; Shelf-life; Storage conditions and Temperature;

D O I：

10.1016/j.profoo.2015.01.034

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research were study physical and chemical changes of fresh-cut melon and papaya on different storage and shelf-life evaluation of products. Fresh-cut melon and papaya was kept at the different storage temperature conditions with observed on physical characteristics of texture and color of their flesh and measured of chemical characteristics on water content, sucrose content, acidity, vitamin C, and total carotene. Physical and chemical changes were observed on fresh-cut melon and papaya under different storage conditions. Fresh-cut products stored in lower temperature on +14-15 degrees C had optimum shelf-life of 4 days for melon and 3 days for papaya. (C) 2015 The Authors. Published by Elsevier Ltd.

引用

页码：313 / 322

页数：10

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