Effects of tal pro‐long, a surface coating agent, on the shelf life and quality attributes of plantain
1984; Wiley; Volume: 35; Issue: 5 Linguagem: Inglês
10.1002/jsfa.2740350515
ISSN1097-0010
AutoresA. O. Olorunda, Ogugua C. Aworh,
Tópico(s)Garlic and Onion Studies
ResumoAbstract 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.
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