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Protocol Development for Fresh - Cut Pineapple
Journal: International Journal of Agricultural Sciences and Veterinary Medicine (Vol.3, No. 1)Publication Date: 2015-02-01
Authors : Amith P K Mini C Manju R V; Geetha Lekshmy P R;
Page : 110-117
Keywords : Fresh cut pine apple; Sodium hypochlorite; Calcium chloride; Packaging;
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Abstract
Fresh cut pineapple can be prepared by surface sanitization using 90ppm sodium hypochlorite for 15 minutes followed by treating 2±0.5 cm cube pieces with 1% calcium chloride for 10 minutes and refrigerated storage after packaging in aluminium tray covered with cling film. Samples were acceptable to the sensory panel even at the end of 5 th day.
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Last modified: 2018-01-24 15:24:50