Penentuan kualiti kematangan buah tembikai (Citrullus Vulgaris) menggunakan kaedah perbandingan ketumpatan

Zezebel Ubil, (2005) Penentuan kualiti kematangan buah tembikai (Citrullus Vulgaris) menggunakan kaedah perbandingan ketumpatan. Universiti Malaysia Sabah. (Unpublished)


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The main reason for this research is to determine the correct maturity stage of watermelon. The density of the watermelon fruit was investigated every 10, 15, 20, 25, 30, 35, 40 and 45 days after flower bloom. Total of acidity, ascorbic acid (Vitamin C) content and pH value were used as maturity indicators, in order to build a density that could determine the suitable maturity stage for watermelon. Fruits were taken from a farm in Papar which is about one hour car ride from Universiti Malaysia Sabah. Then, the fruit was brought to Plant Technology Research Laboratory to check for its weight and volume and then was tested destructively to check for the total of acidity, ascorbic acid and pH value. All of the data then were analyzed using SPSS. From the results, it was shown that as watermelon matures, the total of acidity and ascorbic acid increased and the pH value decreased. Among these parameters, the most suitable one to be used as a maturity indicator is pH value. The pH value for a mature watermelon is 5.90 and the density (which is determine by simply dividing the fruit weight by fruit volume) of the mature watermelon is 0.85 and these value could only be obtained 45 days after flower bloom.

Item Type: Academic Exercise
Uncontrolled Keywords: maturity stage, watermelon, density, pH, total of acidity
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Science and Technology
Date Deposited: 30 Oct 2013 06:51
Last Modified: 12 Oct 2017 08:20

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