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Influence du temps, de la temperature et des conditions de stockage sur le ramollissement des fruits de l'aiele (Canarium schweinfurthii Engl.)

, : Influence du temps, de la temperature et des conditions de stockage sur le ramollissement des fruits de l'aiele (Canarium schweinfurthii Engl.). Journal of Food Engineering 47(2): 63-68

Time, optimum softening temperatures and influence of storage temperatures of Canarium schweinfurthii (Engl.) from ten localities were studied. The results indicated that the softening ability of fruits depend on the source. All fruits are unsoftened at 30degreeC and 70degreeC. In general, the optimum conditions for fruits to be softened varied 45-50degreeC during 40-60 minutes. On average, whatever the origins, fruits can be softed at 45 +- 4degreeC during 45 +- 9. Only fruits from three different localities can be softened even at 60degreeC. It was also found that, fruits started drying 3-4 days after harvesting when they were stored at 2.3degreeC and 25degreeC with the percentage of softened fruits decreasing considerably. Only fruits from one locality had high softening ability after 6 days. Storage at -4degreeC had no effect on the softening abilities of fruits after 30 days of storage.


DOI: 10.1016/s0260-8774(00)00100-x

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