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Quality and Shelf Life of Individually Shrink‐Wrapped Peaches
Author(s) -
BHOWMIK S.ANTI R.,
SEBRIS C.ARL M.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb07746.x
Subject(s) - shelf life , titratable acid , flavor , horticulture , food science , texture (cosmology) , polyolefin , chemistry , biology , organic chemistry , layer (electronics) , artificial intelligence , computer science , image (mathematics)
Fresh redglobe peaches were defuzzed, treated with fungicide and shrink wrapped individually in polyolefin film. The wrapped and unwrapped fruits were stored at 1°C and 10°C, respectively, for periods up to 50 days. Samples of peaches were tested every week to examine the changes in quality as determined by visual observation, weight loss, titratable acidity, % soluble solids, texture and sensory profiles. Weight loss of fruits was reduced tremendously by shrink wrapping. The appearance, flavor and overall eating quality of the wrapped peaches were found to be better than the control fruits. The shelf life of wrapped peaches was 5–6 weeks at both 1°C and 10°C as opposed to 3–4 weeks at 1°C for the control peaches.