Effect of pre-harvest chemical treatments on shelf life of pineapple fruit

被引：0
|
作者：
Talukdar, S [1 ]
Ahmed, F [1 ]
机构：
[1] Assam Agr Univ, Dept Crop Physiol, Jorhat 785013, Assam, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2002年 / 39卷 / 01期
关键词：
kew pineapple; shelf life; pre-harvest chemical treatment;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Maturing kew pineapple fruits were sprayed with calcium chloride (1 and 2%), Sodium benzoate (0.25 and 0.5%), cycocel (0.05 and 0.1%) and gibberellic acid (0.01 and 0.02%). After harvesting, physiological weight loss, sugars and titrable acidity were analysed vis-a-vis the shelf life at ambient temperature. Calcium chloride (2%) was found to be the most effective pre-harvest treatment.
引用
收藏
页码：53 / 54
页数：2
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