Physicochemical, microbial and sensory changes of minimally processed durian (Durio zibethinus cv. D24) during storage at 4 and 28 °C.
The effect of storage temperature on physicochemical, microbial and sensory quality of minimally processed durian (Durio zibethinus Murray) was determined at 28 °C for 3 days and 4 °C for 35 days. When held at 28 °C, the pulp retained its colour but softened rapidly after 24 h and became acidic (pH...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6494/1/Physicochemical%20microbial%20and%20sensory%20changes%20of%20minimally%20processed%20durian%20.pdf |