Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
23 (1988), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A permeable membrane coating can be produced on fruit surfaces by dipping in an aqueous dispersion of Pro-long, a mixture of sucrose esters of fatty acids and the sodium salt of carboxymethylcellulose. Mangoes (Mangifera indica L. cv. Julie) were treated with 0.75 and 1.0% w/v aqueous suspensions of Pro-long and stored at 252°C/85–95% RH. Treatment with 0.75% Pro-long significantly increased the storage life of mangoes, retarding ripening and reducing weight loss, without adversely affecting the sensory quality of the fruit. Treatment at 1% resulted in increased ethanol formation in the pulp of some mangoes.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1988.tb00556.x
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