EXTENSION OF BITTER GOURD (MOMORDICA-CHARANTIA I) STORAGE LIFE THROUGH THE USE OF REDUCED TEMPERATURE AND POLYETHYLENE WRAPS

被引：16

作者：

MOHAMMED, M

WICKHAM, LD

机构：

[1] Department of Crop Science, Faculty of Agriculture, University of the West Indies St Augustine

来源：

JOURNAL OF FOOD QUALITY | 1993年 / 16卷 / 05期

关键词：

D O I：

10.1111/j.1745-4557.1993.tb00122.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Bitter gourd (Momordica charantia L.) fruits were stored individually wrapped in low density polyethylene (LDPE) film or unwrapped for up to 21 days at 5-7C, 20-22C and 28-30C, respectively. Assessment was done on several quality parameters including marketable quality. Storage of film-wrapped fruit at 5-7C resulted in extension of shelf-life in excess of two weeks and delayed appearance of chilling injury symptoms. Additionally, film-wrapped fruits stored at 5-7C were still marketable after 21 days, had lowest fresh weight losses, less softening, reduced incidence of postharvest rots and minimal changes in vitamin C content and pH. Storage of individually wrapped fruits at reduced temperatures therefore offers an effective method of prolonging the shelf-life of bitter gourd.

引用

页码：371 / 382

页数：12

共 26 条

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