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https://csirspace.foodresearchgh.site/handle/123456789/1038| Title: | Innovative techniques for the shelf-life extension of eggplants |
| Authors: | Kwaa, M. O. Ellis, W. O. Oldham, J. H. Dzogbefia, V. P. Adu-Amankwa, P. |
| Keywords: | Eggplant;Shelf life;Ghana |
| Issue Date: | 1994 |
| Publisher: | Ghana Society of Agricultural Engineering |
| Citation: | Engineering for Agricultural Development Towards the 21st Century: Kumasi, 25-29 September 1994, 115-123 |
| Abstract: | Eggplant fruits (garden eggs) harvested two weeks after fruit set were grouped into four batches (two with intact stalks - LST and BST: and the other two with the stalks removed - LNS and BNS) and stored for 14 days in two packages - raffia woven baskets and perforated LOPE bags. Moisture content. Weight loss. Total Soluble Solids. degree of shrivelling and Sensory Analysis were significantly different from that of BST (P < 0.05) on day 14. Total soluble solids content of LNS and BNS were lower than BST and LST on day 14. Degree of shriveling of BST was significantly different from LST. LNS and BNS (P < (05). The degree of "liking" for LNS BNS and LST BNS and LST by 20 trained panelists was not significantly different from that of a fresh sample (P < 0.05) |
| URI: | https://csirspace.foodresearchgh.site/handle/123456789/1038 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Innovative_Techniques_Shelflife_Extension_Eggplants_Kwaa_et al.pdf | 4.53 MB | Adobe PDF |  View/Open |
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