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View the document Culture and shelf-life extension of Caulerpa racemosa
Author(s): Chamberlain, T.
Year: 1998
ISSN: 1013-9877
Notes: South Pacific Journal of Natural Science, 16, 11-19
Held at: USP
ASFA Subject(s): Bacteria, Trade, Temperature effects, Processing fishery products, Growth regulators, Seaweed culture
Taxonomic Descriptor(s): Caulerpa racemosa
Abstract: The edible seaweed Caulerpa racemosa has the potential to be exported on a sustainable basis to Japan and other overseas markets if the shelf-life can be extended. In Japanese restaurants it is consumed fresh as a side dish. Earlier attempts to air freight fresh C. racemosa to Japan have resulted in rejection of 100% of the produce. This study aimed to firstly culture C. racemosa and to study the effect of different environmental varinats on its growth. It was found to prefer attachment to PVC tubes as opposed to sandy/clay substratum. Secondly the affect of chemical dips (Al, Ca and K) and temperature (5°C, 10°C and 25°C) on the quality of C. racemosa was examined. The quality of the product was then assessed by total plate counts and testing for the presence of coliforms. Little improvment in quality was achieved by chemical dips or temperature alteration, although the aluminium dip at temperatures <15°C resulted in the lowest bacterial loads.
Control No.: 00013844.nul

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