Preservation of pineapple, mango and papaya chunks by hurdle technology

Citation
P. Vijayanand et al., Preservation of pineapple, mango and papaya chunks by hurdle technology, J FD SCI M, 38(1), 2001, pp. 26-31
Citations number
14
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
1
Year of publication
2001
Pages
26 - 31
Database
ISI
SICI code
0022-1155(200101/02)38:1<26:POPMAP>2.0.ZU;2-3
Abstract
Storage life of pineapple. mango and papaya fruit chunks preserved by hurdl e technology was studied using the hurdles pH, mild heat treatment preserva tives and packaging. Pineapple and mango fruit chunks, blanched in syrup at 85 degreesC for 5 min, dipped in syrup containing 340 mg of potassium meta bisulphite/kg and 413 mg sodium benzoate/kg for 8 h and packed in 150 gauge polypropylene pouches showed acceptable sensory and microbiological qualit ies up to a period of 30 days at 27 degreesC and 60 days at 2 degreesC and had SO2 content of 65-85 mg/kg and benzoic acid 150-200 mg/kg. The papaya c hunks treated with increases in levels of preservatives to 680 mg potassium metabisulphite/kg and 826 mg sodium benzoate/kg exhibited good storage sta bility up to 90 days at 2 degreesC and ambient temperature.