Innovative techniques for the shelf-life extension of eggplants

Kwaa, M. O.; Ellis, W. O.; Oldham, J. H.; Dzogbefia, V. P.; Adu-Amankwa, P.

Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1038

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DC Field	Value	Language
dc.contributor.author	Kwaa, M. O.	-
dc.contributor.author	Ellis, W. O.	-
dc.contributor.author	Oldham, J. H.	-
dc.contributor.author	Dzogbefia, V. P.	-
dc.contributor.author	Adu-Amankwa, P.	-
dc.date.accessioned	2018-02-01T10:44:36Z	-
dc.date.available	2018-02-01T10:44:36Z	-
dc.date.issued	1994	-
dc.identifier.citation	Engineering for Agricultural Development Towards the 21st Century: Kumasi, 25-29 September 1994, 115-123	en_US
dc.identifier.uri	https://csirspace.foodresearchgh.site/handle/123456789/1038	-
dc.description.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)	en_US
dc.language.iso	en	en_US
dc.publisher	Ghana Society of Agricultural Engineering	en_US
dc.subject	Eggplant	en_US
dc.subject	Shelf life	en_US
dc.subject	Ghana	en_US
dc.title	Innovative techniques for the shelf-life extension of eggplants	en_US
dc.type	Other	en_US
Appears in Collections:	Food Research Institute

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