Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the destructive of cellular compartmentation which all...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2017
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| Online Access: | http://journalarticle.ukm.my/12320/1/46_01_27.pdf |
| _version_ | 1796931656285683712 |
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| author | Wan Zaliha Wan Sembok, Koh, Suet Yen |
| author_facet | Wan Zaliha Wan Sembok, Koh, Suet Yen |
| author_sort | Wan Zaliha Wan Sembok, |
| collection | UKM |
| description | Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase
the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the
destructive of cellular compartmentation which allow the phenolic substrate to be assessable to Polyphenol Oxidase (PPO)
that catalyze phenolic oxidation. Therefore, the appearance, organoleptical properties and nutritional quality are reduced in
MP starfruit. In this study, the effect of six different volumes of nitrogen gas (N2) (0 mL, 5 mL, 10 mL, 15 mL, 20 mL and
25 mL) fumigation on postharvest quality of MP starfruit (Averrhoa carambola L.) stored at 5°C were investigated. Flesh
colour, browning index, total phenolic content, soluble solids concentration (SSC), titratable acidity (TA), firmness and ascorbic
acid concentration of MP starfruit were determined for 12 days period. No significant differences of various N2 fumigation
treatments were recorded in all postharvest parameters except for percentage weight loss. However, N2 fumigation at higher
volume, 25 mL was a promising value to reduce browning index as well as maintain MP fresh colour and total phenolic
content. In conclusion, the application of 25ml N2 gas has a tendency to be the best volume in reducing browning incidence
and maintaining other quality attributes of MP starfruit. |
| first_indexed | 2024-03-06T04:21:12Z |
| format | Article |
| id | ukm.eprints-12320 |
| institution | Universiti Kebangsaan Malaysia |
| language | English |
| last_indexed | 2024-03-06T04:21:12Z |
| publishDate | 2017 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | dspace |
| spelling | ukm.eprints-123202018-11-16T12:42:40Z http://journalarticle.ukm.my/12320/ Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature Wan Zaliha Wan Sembok, Koh, Suet Yen Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the destructive of cellular compartmentation which allow the phenolic substrate to be assessable to Polyphenol Oxidase (PPO) that catalyze phenolic oxidation. Therefore, the appearance, organoleptical properties and nutritional quality are reduced in MP starfruit. In this study, the effect of six different volumes of nitrogen gas (N2) (0 mL, 5 mL, 10 mL, 15 mL, 20 mL and 25 mL) fumigation on postharvest quality of MP starfruit (Averrhoa carambola L.) stored at 5°C were investigated. Flesh colour, browning index, total phenolic content, soluble solids concentration (SSC), titratable acidity (TA), firmness and ascorbic acid concentration of MP starfruit were determined for 12 days period. No significant differences of various N2 fumigation treatments were recorded in all postharvest parameters except for percentage weight loss. However, N2 fumigation at higher volume, 25 mL was a promising value to reduce browning index as well as maintain MP fresh colour and total phenolic content. In conclusion, the application of 25ml N2 gas has a tendency to be the best volume in reducing browning incidence and maintaining other quality attributes of MP starfruit. Penerbit Universiti Kebangsaan Malaysia 2017-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12320/1/46_01_27.pdf Wan Zaliha Wan Sembok, and Koh, Suet Yen (2017) Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature. Malaysian Applied Biology, 46 (1). pp. 189-198. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=623&catid=59:current-view&Itemid=56 |
| spellingShingle | Wan Zaliha Wan Sembok, Koh, Suet Yen Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature |
| title | Effects of nitrogen gas fumigation on postharvest
quality of minimally processed starfruit
(Averrhoa carambola L.) stored at low temperature |
| title_full | Effects of nitrogen gas fumigation on postharvest
quality of minimally processed starfruit
(Averrhoa carambola L.) stored at low temperature |
| title_fullStr | Effects of nitrogen gas fumigation on postharvest
quality of minimally processed starfruit
(Averrhoa carambola L.) stored at low temperature |
| title_full_unstemmed | Effects of nitrogen gas fumigation on postharvest
quality of minimally processed starfruit
(Averrhoa carambola L.) stored at low temperature |
| title_short | Effects of nitrogen gas fumigation on postharvest
quality of minimally processed starfruit
(Averrhoa carambola L.) stored at low temperature |
| title_sort | effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit averrhoa carambola l stored at low temperature |
| url | http://journalarticle.ukm.my/12320/1/46_01_27.pdf |
| work_keys_str_mv | AT wanzalihawansembok effectsofnitrogengasfumigationonpostharvestqualityofminimallyprocessedstarfruitaverrhoacarambolalstoredatlowtemperature AT kohsuetyen effectsofnitrogengasfumigationonpostharvestqualityofminimallyprocessedstarfruitaverrhoacarambolalstoredatlowtemperature |