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Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe

O'Connor-Shaw, R.E. and Roberts, R. and Ford, A.L. and Nottingham, S.M. (1994) Shelf life of minimally processed honeydew, kiwifruit, papaya, pineapple and cantaloupe. Journal of Food Science, 59 (6). 1202-1206,1215.

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Abstract

Shelf life of minimally processed (peeled, deseeded, and diced) honeydew melon, kiwifruit, papaya, pineapple, and cantaloupe stored at 4°C was studied. Sensory assessments were carried out at 3-day intervals by highly trained panels until the end of shelf life. Microbiological counts were made immediately after dicing fruit and at the end of shelf life. Results indicated that both the length of shelf life and type of spoilage were related to fruit species. Minimally processed fruit had longer shelf life at 4°C than at temp. recommended for whole fruit when these were >4°C. Spoilage of 4°C-stored kiwifruit, papaya, and pineapple pieces was found to be not as a consequence of microbial growth

Item Type:Article
Corporate Creators:Department of Employment, Economic Development and Innovation (DEEDI), Agri-Science, Crop and Food Science
Business groups:Agri-Science, Crop and Food Science
Additional Information:Permission granted by Institute of Food Technology (IFT) and Journal of Food Science (JFS).
Keywords:Melon; kiwifruit; papaya; pineapple; sensory; minimally processed.
Subjects:Plant culture > Harvesting, curing, storage
Plant culture > Fruit and fruit culture
Deposited On:28 Jun 2004
Last Modified:25 Oct 2011 23:14

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