Articles
EFFECT OF BEESWAX AND MODIFIED ATMOSPHERE PACKAGING ON THE STORAGE LIFE OF SAPODILLA (MANILKARA ZAPOTA) IN REFRIGERATED AND AMBIENT CONDITIONS
Article number
894_22
Pages
201 – 209
Language
English
Abstract
The objective of this experiment was to compare the effectiveness of two products, beeswax and modified atmosphere packaging (cling wrap) to extend the shelf life of sapodilla (Manilkara zapota) in refrigerated and ambient conditions.
Fruits were tested at three-day intervals for 27 days in refrigerated conditions (13±2°C) and 15 days of in ambient conditions (28±2°C) to determine weight loss, texture, pH, soluble solids content, total titratable acidity, reducing sugar, non-reducing sugar and taste.
Generally, fruits stored in refrigerated conditions had at least nine more days of shelf life than those stored in ambient conditions.
Beeswax was better than cling wrap in maintaining water content and texture; it also had better soluble solids content and reducing sugars in both refrigerated and ambient conditions.
Total titratable acidity was higher in refrigerated than ambient conditions.
Non-reducing sugar increased, and then decreased while pH did not significantly vary in the experiment.
Fruit taste may be the most distinctive characteristic that will determine the two treatments.
In both ambient and refrigerated conditions, the beeswaxed fruits had a more acceptable taste than those in modified atmosphere packaging.
Fruits were tested at three-day intervals for 27 days in refrigerated conditions (13±2°C) and 15 days of in ambient conditions (28±2°C) to determine weight loss, texture, pH, soluble solids content, total titratable acidity, reducing sugar, non-reducing sugar and taste.
Generally, fruits stored in refrigerated conditions had at least nine more days of shelf life than those stored in ambient conditions.
Beeswax was better than cling wrap in maintaining water content and texture; it also had better soluble solids content and reducing sugars in both refrigerated and ambient conditions.
Total titratable acidity was higher in refrigerated than ambient conditions.
Non-reducing sugar increased, and then decreased while pH did not significantly vary in the experiment.
Fruit taste may be the most distinctive characteristic that will determine the two treatments.
In both ambient and refrigerated conditions, the beeswaxed fruits had a more acceptable taste than those in modified atmosphere packaging.
Authors
D. Morrison, O. Ellis, E. Nelson
Keywords
postharvest storage, physicochemical changes, organoleptic test
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