Effect of sample pretreatments on the storability of ground melon 'egusi' - Colocynthis citrillus L

In the maintenance of shelf-stability, nutritional and organoleptic properties of ground melon 'egusi'-Colocynthis citrullus L., vacuum-packaged samples were found to be better than unpackaged samples and samples treated with 0.2% butylated hydroxyanisole (BHA) and 0.02% BHA + 0.045% sodiu...

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Bibliographic Details
Published in:Plant foods for human nutrition (Dordrecht) 1993-01, Vol.43 (1), p.77-85
Main Authors: Adegoke, G.O. (Ibadan Univ. (Nigeria). Dept. of Food Technology), Ndife, J
Format: Article
Language:English
Subjects:
ALMACENAMIENTO
ASPERGILLUS
BHA
Biological and medical sciences
BOTRYODIPLODIA
Butylated Hydroxyanisole
CITRULLUS LANATUS
Colony Count, Microbial
CONTROL DE PLAGAS (POSTCOSECHA)
DETERIORATION
DETERIORO
EMBALAJE EN VACIO
EMBALLAGE SOUS VIDE
Food industries
Food Preservation - methods
Fruit - chemistry
Fruit - microbiology
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Fungi - growth & development
Lipid Metabolism
Lipids - analysis
LUTTE APRES RECOLTE
NUTRITIVE VALUE
ORGANOLEPTIC PROPERTIES
Oxidation-Reduction
PENICILLIUM
Peroxides - analysis
Plant Proteins - analysis
POSTHARVEST CONTROL
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
RHIZOPUS
Seeds - chemistry
Seeds - microbiology
STOCKAGE
STORAGE
Sulfites
TEMPERATURA
TEMPERATURE
Time Factors
Vacuum
VACUUM PACKING
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary:In the maintenance of shelf-stability, nutritional and organoleptic properties of ground melon 'egusi'-Colocynthis citrullus L., vacuum-packaged samples were found to be better than unpackaged samples and samples treated with 0.2% butylated hydroxyanisole (BHA) and 0.02% BHA + 0.045% sodium metabisulphite. After 56 days at 35 degrees C, stored samples showed significant differences (P < or = 0.01) in chemical composition peroxide value (PV), fungal counts and organoleptic attributes. Lipid oxidation and, to a lesser extent, fungal deterioration were responsible for the spoilage of stored ground melon kernel. The dominant fungal flora isolated from stored samples were of the genera Penicillium, Botryodiplodia, Rhizopus and Aspergillus.
ISSN:0921-9668
1573-9104
DOI:10.1007/BF01088099