Effect of different packaging films on shelf-life and quality of Daisy mandarin under ambient conditions
作者: W.S. DhillonB.V.C. MahajanT.S. ChahalMahesh KumarM.K. SidhuS.P. Singh
刊名: Indian Journal of Horticulture, 2016, Vol.73 (2), pp.262-266
来源数据库: Indianjournals.com
DOI: 10.5958/0974-0112.2016.00058.X
关键词: Daisy mandarinpackaging filmsqualitystorage conditions
原始语种摘要: The fruits of Daisy mandarin were harvested at dark orange colour satge and packed in paper moulded trays followed by wrapping with different packaging films, viz ., heat shrinkable film (15 μ), cling (15 μ) and low density polyethylene (25 μ LDPE) film. After packaging, the fruits were stored under ambient conditions (1820°C; 90–95% RH). The fruits were then evaluated for various quality attributes periodically. The in-package gaseous composition (O2 and CO2) in shrink film packed fruits was found to be at desired level, which resulted in maintenance of pleasant flavour of the fruits. On the other hand, LDPE film accumulated very high level of CO2, which led to formation of fermenting odour and decay of fruits in the package. After 15 days of storage,...
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  • fruits 成果
  • conditions 条件式
  • packaging 封装
  • firmness 硬度
  • mandarin 橘子
  • quality 品质
  • different 不相同的
  • shrink 
  • unpacked 打开
  • decay 腐败