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Effects of tal pro‐long, a surface coating agent, on the shelf life and quality attributes of plantain
Author(s) -
Olorunda Ayodele O.,
Aworh Ogugua C.
Publication year - 1984
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740350515
Subject(s) - shelf life , ripening , pulp (tooth) , coating , food science , chemistry , horticulture , moisture , biology , dentistry , medicine , organic chemistry
The effects of Tal Pro‐long, a commercial fruit coating, on the shelf life and selected quality attributes of plantain were investigated. Relative to untreated fruits, yellow colour development was retarded by 4 to 8 days, and changes in pH and total acidity were delayed in plantain dipped in 1.5% or 2.5% Pro‐long solution when stored at 30°C or at 20–24°C. Pro‐long treatment had less effect on the pulp: peel ratio of plantain and on changes in moisture contents of pulp and peel during storage. After ripening, fruits dipped in 1.5% Pro‐long solution produced an acceptable, though slightly inferior, fried plantain product relative to untreated fruits.