Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus)
This study was conducted to determine the effects of hot water temperature, time of submergence and storage duration on dragon fruit (Hylocereus polyrhizus). Fresh harvested dragon fruits were treated with hot water temperatures at 35, 45 and 60 ?C and time of submergence for 15, 30 and 60 minutes...
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Format: | Article |
Language: | English |
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Canadian Center of Science and Education
2011
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Online Access: | https://eprints.ums.edu.my/id/eprint/19459/1/Effects%20of%20hot%20water.pdf |
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author | Lum, Mok Sam Norazira Mohammad Azri |
author_facet | Lum, Mok Sam Norazira Mohammad Azri |
author_sort | Lum, Mok Sam |
collection | UMS |
description | This study was conducted to determine the effects of hot water temperature, time of submergence and storage
duration on dragon fruit (Hylocereus polyrhizus). Fresh harvested dragon fruits were treated with hot water
temperatures at 35, 45 and 60 ?C and time of submergence for 15, 30 and 60 minutes for 0, 5, 10 and 15 days of
storage. The result showed that the hot water temperature significantly affected (p<0.05) the percentage of
weight loss, titratable acidity (TA) and firmness of dragon fruit. The highest percentage of weight loss (12.80 %)
was the fruit treated with hot water at 60°C and submergence for 60 minutes whereas the lowest percentage of
weight loss (5.05 %) was the fruit treated with hot water at 35 °C for 60 minutes. Dragon fruit treated with hot
water at 35 °C has high percentage of TA, 2.44 %. Fruit which was submergence in hot water at 35 °C showed
the highest fruit firmness. The result also showed that the interaction between the three factors significantly
affected (p<0.05) the percentage of weight loss, TA and pH of the fruits. TA decreased and pH increased for the
fruit treated with hot water at 35 °C and submergence for 60 minutes. The interaction between hot water
temperature at 35 °C and time of submergence for 60 minutes effectively reduced the weight loss and acidity of
the dragon fruit (p<0.05). The shelf life and quality of dragon fruits can be extended using proper submergence
time of hot water treatment. |
first_indexed | 2024-03-06T02:55:54Z |
format | Article |
id | ums.eprints-19459 |
institution | Universiti Malaysia Sabah |
language | English |
last_indexed | 2024-03-06T02:55:54Z |
publishDate | 2011 |
publisher | Canadian Center of Science and Education |
record_format | dspace |
spelling | ums.eprints-194592018-03-23T08:17:13Z https://eprints.ums.edu.my/id/eprint/19459/ Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) Lum, Mok Sam Norazira Mohammad Azri SB Plant culture This study was conducted to determine the effects of hot water temperature, time of submergence and storage duration on dragon fruit (Hylocereus polyrhizus). Fresh harvested dragon fruits were treated with hot water temperatures at 35, 45 and 60 ?C and time of submergence for 15, 30 and 60 minutes for 0, 5, 10 and 15 days of storage. The result showed that the hot water temperature significantly affected (p<0.05) the percentage of weight loss, titratable acidity (TA) and firmness of dragon fruit. The highest percentage of weight loss (12.80 %) was the fruit treated with hot water at 60°C and submergence for 60 minutes whereas the lowest percentage of weight loss (5.05 %) was the fruit treated with hot water at 35 °C for 60 minutes. Dragon fruit treated with hot water at 35 °C has high percentage of TA, 2.44 %. Fruit which was submergence in hot water at 35 °C showed the highest fruit firmness. The result also showed that the interaction between the three factors significantly affected (p<0.05) the percentage of weight loss, TA and pH of the fruits. TA decreased and pH increased for the fruit treated with hot water at 35 °C and submergence for 60 minutes. The interaction between hot water temperature at 35 °C and time of submergence for 60 minutes effectively reduced the weight loss and acidity of the dragon fruit (p<0.05). The shelf life and quality of dragon fruits can be extended using proper submergence time of hot water treatment. Canadian Center of Science and Education 2011 Article PeerReviewed text en https://eprints.ums.edu.my/id/eprint/19459/1/Effects%20of%20hot%20water.pdf Lum, Mok Sam and Norazira Mohammad Azri (2011) Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus). Journal of Agricultural Science, 3 (1). pp. 146-152. ISSN 1916-9760 http://dx.doi.org/10.5539/jas.v3n1p146 |
spellingShingle | SB Plant culture Lum, Mok Sam Norazira Mohammad Azri Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) |
title | Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) |
title_full | Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) |
title_fullStr | Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) |
title_full_unstemmed | Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) |
title_short | Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus) |
title_sort | effects of hot water submergence time and storage duration on quality of dragon fruit hylocereus polyrhizus |
topic | SB Plant culture |
url | https://eprints.ums.edu.my/id/eprint/19459/1/Effects%20of%20hot%20water.pdf |
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