การจุ่มน้ำร้อนร่วมกับการเคลือบผิวด้วยไคโตซานเพื่อรักษาคุณภาพของพริกกะเหรี่ยงพันธุ์คีรีราษฎร์ 1

Main Article Content

นันทวัน หัตถมาศ

Abstract

Organic green bird chili cv. Khiri Rat No. 1 is the one of economic chili of Karen hill tribal people in Kanchanaburi province. The rapid quality declining is the important problem. The aim of this study was to determine the effect of hot water dipping combined with chitosan coating to maintain quality of green bird chili. The results showed that chilis dipped in hot water at 50 ºC and coated with 2 % chitosan were accepted by consumers in the highest score. The hot water dipping and chitosan coating could delay firmness reduction, color change, titratable acidity content, weight loss, pedicel browning, and decay. This condition also prolonged the chili on shelf life for 12 days at 25±2 ºC.

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Article Details

Section
วิทยาศาสตร์ชีวภาพ
Author Biography

นันทวัน หัตถมาศ

หลักสูตรเทคโนโลยีพืชผักแบบบูรณาการ คณะวิทยาศาสตร์และเทคโนโลยี มหาวิทยาลัยราชภัฏกาญจนบุรี ตำบลหนองบัว อำเภอเมือง จังหวัดกาญจนบุรี 71190

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