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Changes in stiffness ratio of eggplant as influenced by active packaging conditions. Time (days) 0 2 4 6 8 1 0

Changes in stiffness ratio of eggplant as influenced by active packaging conditions. Time (days) 0 2 4 6 8 1 0

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The effects of active packaging on the surface stiffness, mass, volume, density and weight changes of fresh as well as stored eggplant were studied at 11 and 25°C for 10 days with active packaging material Type 1 and 2 and control. Mass, volume, and surface stiffness of eggplant decreased linearly throughout the storage period regardless of storage...

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Context 1
... rates of weight loss (express as the slope) were similar at 11 o C storage regardless of active packaging materials and even for control. In the case of storage at 25 o C, the slopes were Figure 6 shows the changes in surface stiffness ratio of fresh eggplant as influenced by storage conditions. All three texture parameters including hardness, stiffness and firmness, decreased with an increase in the time and storage temperature (data not shown). ...
Context 2
... indicated that the eggplant could be safely stored up to that period. Figure 6 did not show clear trend but still showing high stiffness ratio over 0.6 except the control at 25 o C. And the stiffness ratio was found to be lower at higher storage temperature than at lower temperature, which indicated that the stiffness of eggplant decreases more rapidly at higher temperature than at the lower one. ...