The effect of Hydrocooung time calculated at different fruit layer and storage duration to postharvest quality of Saba Banana (Musa Balbisiana)

Nik Nur Akliu Nik Yaacob, (2018) The effect of Hydrocooung time calculated at different fruit layer and storage duration to postharvest quality of Saba Banana (Musa Balbisiana). Universiti Malaysia Sabah. (Unpublished)

[img] Text
The effect of Hydrocooung time calculated at different fruit layer.pdf

Download (894kB)

Abstract

A study has been conducted at Postharvest Laboratory in Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan to determine the effect of hydrocooling time calculated at the different fruit layer and storage duration to the postharvest quality of Saba banana (Musa ba/basiana). Fully matured unripe Saba banana has been taken at the Saba banana plot in Faculty of Sustainable agriculture has been pre-cooled using the hydrocooling method at ½, ¼, 1/8 and O cooling time (CT) at different fruit layer using (FL) a portable hydrocooler and storage duration (SD) at 11±2°C for 0,1,2,3,4 and 5 weeks. The experimental design was factorial arrangements of treatments (4 cooling time x 4 fruit layer site x 6 storage duration) with three replications of banana fingers. The data has been analysed using SAS statistical computer package Version 9.4 and two­way analysis of Variance (ANOVA) has been carried out to determine significant effect between three factors. Duncan's multiple range test (DMRTI was performed for mean comparison. Based on the results, the hydrocooling times calculated at different fruit layer (FL) and storage for five weeks has an effect to postharvest quality of Saba banana. Limit of acceptable visual appearances at irrespective fruit layers were at week four of storage time. Advantage of precooling application are delay conversion of starch to sugar resulting of lower soluble solid and higher firmness reading and lowers weight loss during storage. Recommended hydro-cooling time is minimum at 1/8 cooling time and maximum at ¼ cooling time. This is due to slower weight loss process (13.37g), slower decreasing of firmness (2.28 kg F) and slower conversion of total soluble solid value (6.10 osrix). Result of this study are not recommend to monitor the cooling time at core due to fast ripening response but at skin and flesh layer are recommended. This is due to slower decreasing of firmness (2.39 kg F) and slower conversion of total soluble solid (5.88 °Brix).

Item Type: Academic Exercise
Uncontrolled Keywords: Fruit , Saba banana , hydrocooling
Subjects: S Agriculture > S Agriculture (General)
Divisions: FACULTY > Faculty of Sustainable Agriculture
Depositing User: Noraini
Date Deposited: 05 Nov 2019 00:57
Last Modified: 05 Nov 2019 00:57
URI: http://eprints.ums.edu.my/id/eprint/23990

Actions (login required)

View Item View Item