Effect of coating with fungicidal sugarcane wax emulsion on the storage behaviour of guavas (Psidium guajava, var. Banaras).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/7270/
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| Title |
Effect of coating with fungicidal sugarcane wax emulsion on the storage behaviour of guavas (Psidium guajava, var. Banaras).
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| Creator |
Narasimhan, P.
Narasingh, K. L. Srivastava, H. C. |
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| Subject |
02 Emulsions
24 Fruits 06 Preservation and Storage |
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| Description |
Extension of shelf life by coating guava fruits var. banaras with fungicidal (sodium orthophenylphenate 0.5%)/sugar cane wax emulsion (6 parts refined sugar-cane wax, 2 parts triethanolamine and 1 part oleic acid) containing 8 and 12% solids respectively was examined. After dipping, fruits were dried in hot air (100-120 degree F) for 1 min, kept in wooden crates at 72-95 degree F with an RH of 55-87%. The data obtained indicated that treated guavas could be stored for more than 7 days at room temp. (72-95 degree F) as compared with over 4 days for the untreated control. Progressive delay of ripening of the fruit which had been coated was also noted. Of the 2 concn. tried, 12% emulsion showed least physiological losses in wt. and wastage.
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| Date |
1970
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7270/1/IFP%201970%2021.pdf
Narasimhan, P. and Narasingh, K. L. and Srivastava, H. C. (1970) Effect of coating with fungicidal sugarcane wax emulsion on the storage behaviour of guavas (Psidium guajava, var. Banaras). Indian Food Packer, 24 (6). 21-24, 10 ref.. |
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