Shelf Life of Breadfruit (Artocarpus altilis (park) Fosberg)
By: Chitra K Pillai.
Contributor(s): Jacob John P (Guide).
Material type:
BookPublisher: Vellanikkara Department of Processing Technology, College of Horticulture 2001DDC classification: 631.56 Online resources: Click here to access online Dissertation note: MSc Abstract: An experiment was conducted in the Department of Processing
Technology, College of Horticulture, Vellanikkara during 2000-01 to evolve a
simple and cheap technique for storage of fresh breadfruit under ambient and
refrigerated conditions and to store it in minimally processed and dehydrated forms
for making it available during the off season.
Packaging fresh fruits in unventilated PE pouches as well as wrapping
of individual fruits with cling film proved to be beneficial in extending the life up
to five days at ambient and for nine days at refrigerated conditions with least
deteriorative changes.
Modified atmosphere packaging proved to be beneficial in extending the
life of minimally processed breadfruit slices, when coupled with low temperature
(
storage it was even more successful in extending he life as well as quality of the
product.
The breadfruit 'pieces dehydrated after pre-treating with citric acid +
KMS showed better oolour, lesser shrinkage and higher reconstitution and could
be stored for four months without any spoilage, when packed in PP or PE bags
after subjecting it to microwave oven drying.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
Theses
|
KAU Central Library, Thrissur Theses | 631.56 CHI/SH (Browse shelf) | Available | 171841 |
MSc
An experiment was conducted in the Department of Processing
Technology, College of Horticulture, Vellanikkara during 2000-01 to evolve a
simple and cheap technique for storage of fresh breadfruit under ambient and
refrigerated conditions and to store it in minimally processed and dehydrated forms
for making it available during the off season.
Packaging fresh fruits in unventilated PE pouches as well as wrapping
of individual fruits with cling film proved to be beneficial in extending the life up
to five days at ambient and for nine days at refrigerated conditions with least
deteriorative changes.
Modified atmosphere packaging proved to be beneficial in extending the
life of minimally processed breadfruit slices, when coupled with low temperature
(
storage it was even more successful in extending he life as well as quality of the
product.
The breadfruit 'pieces dehydrated after pre-treating with citric acid +
KMS showed better oolour, lesser shrinkage and higher reconstitution and could
be stored for four months without any spoilage, when packed in PP or PE bags
after subjecting it to microwave oven drying.
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