Storage research has shownthat matured but unripened whole
durian fruit could be stored at 4 ◦Cfor only 20 days (Praditdoung,
1986), while the pulp could be stored at 5 ◦C for up to 8 weeks,
with slight chilling injury observed after 4 weeks of storage
(Booncherm and Siriphanich, 1991). Other research has shown
that durian pulp could be stored at 4 ◦C for up to 30 days
(Salunkhe and Desai, 1984; Praditdoung, 1986), with the main
problems encountered being chilling injury at the base of the
seed and contamination by fungi. Refrigerated minimally processed
durian is very promising since temperatures that cause a
slight amount of chilling injury are preferred over temperatures
that cause rapid senescence and microbial deterioration (Watada
and Qi, 1999).
Storage research has shownthat matured but unripened wholedurian fruit could be stored at 4 ◦Cfor only 20 days (Praditdoung,1986), while the pulp could be stored at 5 ◦C for up to 8 weeks,with slight chilling injury observed after 4 weeks of storage(Booncherm and Siriphanich, 1991). Other research has shownthat durian pulp could be stored at 4 ◦C for up to 30 days(Salunkhe and Desai, 1984; Praditdoung, 1986), with the mainproblems encountered being chilling injury at the base of theseed and contamination by fungi. Refrigerated minimally processeddurian is very promising since temperatures that cause aslight amount of chilling injury are preferred over temperaturesthat cause rapid senescence and microbial deterioration (Watadaand Qi, 1999).
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