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Extending Abiu Fruit Shelf Life with Ascorbic Acid by Harigue Istimewa is a document available to read on EtoBox.
What is Extending Abiu Fruit Shelf Life with Ascorbic Acid about?
This article examines the effects of ascorbic acid treatments on extending the shelf life of abiu fruit during storage. Abiu fruit were soaked in 0 mM (control), 5 mM, or 10 mM ascorbic acid solutions before storage. Results showed that treatment with 10 mM ascorbic acid increased abiu fruit shelf life to 12 days, nine days longer than the control. Fruit treated with 10 mM ascorbic acid also underwent less weight loss and lower browning on the peel and pulp compared to the control after 12 days of storage.
- Author
- Harigue Istimewa
- Language
- EN