Effect of
modified atmosphere packaging and ethanol on the deastringency process
in jamun (Syzygium cuminii ) fruit. |
Mohammed,
M.,Wickham, L |
Department of
Food Production, Faculty of Agriculture and Natural Sciences, University
of the West Indies, St. Augustine, Trinidad and Tobago |
S.
cuminii [S. cumini ] fruits were dipped in Ethrel [ethephon] or ethanol
and stored at 10 or 30 deg C for up to 12 days in either sealed low
density (LDPE) or high density polyethylene bags (HDPE) or paper bags
(PB). Fruits were evaluated for degrees of deastringency and other
quality related changes. Ethanol-treated fruits stored in polyethylene
bags at 10 deg C were completely deastringent after 9 days compared with
Ethrel-treated fruits over the same period which remained astringent
throughout. Untreated control fruits stored at 10 deg C in paper bags
or polyethylene bags showed no changes in astringency and senesced
rapidly after 3 and 6 days, respectively. Fruits stored at 30 deg C,
regardless of the packaging or dip treatments, succumbed to 100% decay
after 3 days. Despite having the same astringency ratings,
ethanol-treated fruits stored in LDPE bags at 10 deg C were preferred to
those stored in HDPE bags based on the lower incidence of decay in the
former compared with the latter. |
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