Effect of storage temperature on the quality of sugar apple.
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概要
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The fruit of sugar apple (<I>Annona squamosa</I> L.) grown in southern Taiwan were stored at 16°C, 20°C, and ambient temperature (28°±2°C) to find the optimum storage temperature. The changes of appearances and internal qualities were observed daily during storage period.<BR>The fruit stored at 16°C for 14 days were partially softened. The initial content of total soluble solid was 7° Brix and increased gradually to 10° during the following 2 weeks. The electrolyte leakage was about 10% initially and showed no pronounced increase during the whole period. The total ascorbic acid content showed no significant loss and maintained at a range of 13-15 mg/100g.<BR>The fruit stored at 20°C softened completely and splitted by 6 days, and molded very quickly thereafter. The total soluble solid (TSS) content increased very quickly during storage to the utmost extent of 24° Brix. The electrolyte leakage showed similar pattern as the TSS did, and reached 30% after being stored for 7 days. The total ascorbic acid decreased very quickly to an extent of 43% of the initial content.<BR>The fruit stored at ambient temperature softened and splitted by 4 days, and molded very quickly. The total soluble solid content was 7° Brix in the beginning, and increased to 22° at last. The electrolyte leakage was 32% when the fruit softened. The total ascorbic acid decreased from 14 mg/100g to 7 mg/100g within 4 days.<BR>A thiabendazole (800 ppm) soaking treatment at 20°C seemed to retard the molding of the fruit, while the same treatment at ambient temperature did not show marked effect.
- 日本食品保蔵科学会の論文
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関連論文
- Effect of storage temperature on the quality of sugar apple.
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