Pinoy food technologies, resources, news and reviews. Includes food safety and health issues
What do you call “puso ng saging” in English. If you’re a Filipino, 80% chance that your first answer is “banana heart”. Am I wrong? The right horticultural term is banana blossom. Drop a comment if you beg to disagree. My mother loves to cook ginataang puso ng saging but my hubby loves to cook [...]
Tiesa / Canistel fruit / Egg fruit looks yummy but I don’t like eating eat. The taste is not sweet and its not juicy either. I see very few trees nowadays because of its little processing values. Drop me a comment if you know some some products made of tiesa. Here are some write ups [...]
For those who have the guts to eat lots of siling labuyo, like Bicolanos. Cheers! Its good for you cause its a good source of vitamins and minerals. No matter how many times I try, I can’t even chew a single hot pepper. Here are the list of nutrients that can be found in hot [...]
Soluble solids or sugar content is one of the fruits’ maturity indices. As the fruits ripens the level of acidity decreases and the level of sugar increases. However, the theory is not true to all fruits. You may never consider making a random check before fruit harvesting but this is very important especially in grape [...]
Recommended temperature and relative humidity for fruits and vegetables and the approximate storage life under these conditions (Page 1) CROP TEMPERATURE (°C) RELATIVE HUMIDITY (%) STORAGE LIFE (days) Amaranth 0-2 95 10-14 Apple -1-4 90 30-180 Apricot -0.5-0 90 7-21 Artichoke 0 95 14-21 Asian pear 1 90 150-180 Asparagus 0-2 95 14-21 Atemoya 13 [...]
Controlled ripening of fruits can be used for bananas. It can also be used for tomatoes, melons, avocados, mangoes and other fruits. Maturity at harvest is the key factor for quality and postharvest life. When shipped to distant markets, fruits must be harvested when slightly immature (particularly climacteric fruits) to reduce bruising and losses during [...]
Here are the standard quality characteristics for banana. Quality characteristics 1. The minimum characteristics of bananas requested before ripening for all the categories must be: • green but with an adequate development stage, and not ripened; whole firm; sound; clean; free from parasites; free from decay symptoms; with intact, sound, clean stem; free of flowers [...]
