Effect of coating with fungicidal sugarcane wax emulsion on the storage behaviour of guavas (Psidium guajava, var. Banaras).

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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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	WAXES-; Wax coating of guavas; COATING-; GUAVAS-; FRUIT-(STORAGE); /Storage/ of waxed guavas; RIPENING-; /ripening/ of waxed guavas; KEEPING-QUALITY; /shelf-life/ of waxed guavas; DOWICIDE-A; Sodium orthophenylphenate in wax coating for guavas
Subjects:	600 Technology > 08 Food technology > 14 Physical properties > 02 Emulsions 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 06 Preservation and Storage
Divisions:	Fruit and Vegetable Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	15 Feb 2021 05:23
Last Modified:	15 Feb 2021 05:23
URI:	http://ir.cftri.res.in/id/eprint/7270

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