Effect of hot water treatment and duration of submergence on the physical and chemical quality of pineapple

Wong, Calvin (2007) Effect of hot water treatment and duration of submergence on the physical and chemical quality of pineapple. Universiti Malaysia Sabah. (Unpublished)

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Abstract

This study was conducted to determined the effect of hot water temperature, time of submerge and storage duration on pineapple (Ananas comosus). Freshly harvested pineapples were treated with hot water temperature at 35, 45 and 60°C and time of submerge at 15, 30 and 60 minutes for 0,5, 10 and 15 storage days (28±3°C). Control pineapple was only washed with distilled water (26±1°C) before stored. Pineapple uniform size (800-1100 g) was selected for this experiment. The experiment design used in this experiment was complete randomized design with a factorial of treatments with four replicates. The result showed that the hot water temperature significantly affected the soluble solid concentration (SSC) and pH value. The SSC was high for fruit treated with hot water temperature at 60°C irrespective time of submerge with 12.55°Brix. Control and pineapple treated with hot water 60°C have high pH value with 3.88 and 3.79 respectively. The combination of hot water temperature and time of submerge significantly affected the weight loss of the fruit. Pineapple treated with hot water at 60°C and time of submerge 60 minutes had high weight loss at 9.17%. Meanwhile, pineapple treated with hot water 60°C and time of submerge for 15 minutes had low weight loss at 5.16%. The combination of hot water temperature and storage duration significantly affected the pH value of the fruit. Control and pineapple treated with hot water temperature 60°C after 15 days of storage had high pH value with 4.35 and 4.25 respectively. However, pineapple treated with hot water temperature 35 and 45°C after 15 days of storage had low pH value with 3.55 and 3.19 respectively. Combination of hot water temperature of 60°C and time of submerge at 15 minutes effectively reduce the weight loss of the pineapple. This result can be used to make decision on hot water temperature and time of submerge to treat pineapple fruits.

Item Type: Academic Exercise
Uncontrolled Keywords: hot water, temperature, time of submerge, storage duration, pineapple (Ananas comosus), soluble solid concentration (SSC), pH
Subjects: Q Science > QD Chemistry
T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Science and Technology
Depositing User: MDM SITI AZIZAH IDRIS
Date Deposited: 16 Jul 2013 05:18
Last Modified: 23 Oct 2017 07:11
URI: http://eprints.ums.edu.my/id/eprint/6570

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