Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola
Carambola is a nutrient-rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low-temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with me...
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| Format: | Article |
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Wiley
2023
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| author | Mohd Yusof, Farah Anum Mohamad Azman, Ezzat Mohd Adzahan, Noranizan Yusof, Noor Liyana |
| author_facet | Mohd Yusof, Farah Anum Mohamad Azman, Ezzat Mohd Adzahan, Noranizan Yusof, Noor Liyana |
| author_sort | Mohd Yusof, Farah Anum |
| collection | UPM |
| description | Carambola is a nutrient-rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low-temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with melatonin (MT), γ-aminobutyric acid (GABA), and oxalic acid (OA) to mitigate chilling injury and improve its quality during cold storage. Carambola fruits were stored at 4 °C for 28 days and analysed every 7 days. Weight loss, firmness, physicochemical properties, phenolic content, flavonoid content, and proline content were assessed. MT-treated carambola has the highest firmness, 146.31 g and lowest weight loss, 1.53% in comparison to others by the end of the storage period. Visual observations showed that MT-treated carambola ripened evenly, without any chilling injury symptoms and decay was also delayed, whereas OA- and GABA-treated carambola started to decay on day 28. Instead of degrading, phenolics and flavonoids were retained with 6.10% and 12.67% increase when compared to the initial level. GABA-treated carambola can also retain its phenolic and flavonoid content; meanwhile, OA-treated carambola can only retain its phenolic content. Therefore, MT can be applied to mitigate chilling injury and maintain the quality of carambola. |
| first_indexed | 2024-12-09T02:19:18Z |
| format | Article |
| id | upm.eprints-107544 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-12-09T02:19:18Z |
| publishDate | 2023 |
| publisher | Wiley |
| record_format | dspace |
| spelling | upm.eprints-1075442024-10-15T05:46:32Z http://psasir.upm.edu.my/id/eprint/107544/ Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola Mohd Yusof, Farah Anum Mohamad Azman, Ezzat Mohd Adzahan, Noranizan Yusof, Noor Liyana Carambola is a nutrient-rich tropical fruit that ripens and spoils rapidly at ambient temperature, making low-temperature storage a preferable method to address this problem. Unfortunately, carambola suffered a chilling injury when stored at low temperatures. Carambola was vacuum impregnated with melatonin (MT), γ-aminobutyric acid (GABA), and oxalic acid (OA) to mitigate chilling injury and improve its quality during cold storage. Carambola fruits were stored at 4 °C for 28 days and analysed every 7 days. Weight loss, firmness, physicochemical properties, phenolic content, flavonoid content, and proline content were assessed. MT-treated carambola has the highest firmness, 146.31 g and lowest weight loss, 1.53% in comparison to others by the end of the storage period. Visual observations showed that MT-treated carambola ripened evenly, without any chilling injury symptoms and decay was also delayed, whereas OA- and GABA-treated carambola started to decay on day 28. Instead of degrading, phenolics and flavonoids were retained with 6.10% and 12.67% increase when compared to the initial level. GABA-treated carambola can also retain its phenolic and flavonoid content; meanwhile, OA-treated carambola can only retain its phenolic content. Therefore, MT can be applied to mitigate chilling injury and maintain the quality of carambola. Wiley 2023-12 Article PeerReviewed Mohd Yusof, Farah Anum and Mohamad Azman, Ezzat and Mohd Adzahan, Noranizan and Yusof, Noor Liyana (2023) Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola. International Journal of Food Science and Technology, 58 (12). pp. 6432-6444. ISSN 0950-5423; ESSN: 1365-2621 https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/ijfs.16755 10.1111/ijfs.16755 |
| spellingShingle | Mohd Yusof, Farah Anum Mohamad Azman, Ezzat Mohd Adzahan, Noranizan Yusof, Noor Liyana Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola |
| title | Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola |
| title_full | Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola |
| title_fullStr | Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola |
| title_full_unstemmed | Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola |
| title_short | Effect of vacuum impregnation with melatonin, γ-aminobutyric acid, and oxalic acid on chilling injury and quality of carambola |
| title_sort | effect of vacuum impregnation with melatonin γ aminobutyric acid and oxalic acid on chilling injury and quality of carambola |
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