Kong, Sing Lim (2012) Effects of hot water treatment dipping duration on reducing chilling injury of guava (Psidium guajava L. cv. Kampuchea) during low temperature storage. Universiti Malaysia Sabah. (Unpublished)
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Abstract
A study on the effect of hot water treatment (HWT) on reduced chilling injury (CI) of guava (Psidium guajava L. cv. Kampuchea) during low temperature storage was conducted at the School of Sustainable Agriculture, University Malaysia Sabah, Sandakan Campus. CI is a physiological disorder of commodity products that causes reduction of quality and shortens the shelf life of agricultural products after exposure to low but non freezing temperatures. Storage of guava below optimum temperature may lead to CI which causes skin browning and higher decay susceptibility. CI also causes changes in some physico-chemical quality. HWT is a suitable non-chemical protocol for guava to minimize the CI disorder. The study was conducted using 5x5 Factorial treatment in a Completely Randomized Design (CRD) with 4 replications for each treatment. There were five dipping durations applied to the guava at temperature of 46.1°C (control, 15,25,35 and 45 min) and five storage duration (0,5,10,15 and 20 days). CI symptoms were determined at every five days interval. The study found that, there was a significant interaction between dipping duration and storage duration on the visual appearance, degree of browning, total soluble solid and titratable acidity of guava. Reduction of CI by HWT depends on the dipping duration and storage duration. The application of HWT for a shorter duration was found to be effective at reducing CI of guava during low temperature storage if compared to the control and guava treated with longer dipping duration. Incidence of CI became more severe with increased dipping duration. The best treatment to reduce chilling injury was dipping duration of 15 min since guava treated with this treatment had lower weight loss (3.91%) as compared to the HWT 45 min (4.50%). HWT for 15 min also had higher visual appearance (2.85) as compared to the HWT for 45 min (2.47). In addition, HWT for 15 min had no decay incidence as compared to the control treatment which had the highest decay incidence with 2 decayed fruits. Other than that, HWT for 15 min had a lower degree of browning (1.26) as compared to the HWT for 45 min (1.74). Higher firmness was found in guava treated with HWT for 15 min (46.87 N) as compared to the guava treated with HWT for 45 min (39.95 N). Moreover, guava treated with HWT for 15 min had higher Vitamin C content (95.10 mg 100 g�¹) as compared with HWT for 45 min (76.72 mg 100 g�¹).
| Item Type: | Academic Exercise |
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| Keyword: | hot water treatment, chilling injury, guava, low temperature |
| Subjects: | S Agriculture > S Agriculture (General) |
| Department: | FACULTY > Faculty of Sustainable Agriculture |
| Depositing User: | Munira M |
| Date Deposited: | 01 Jun 2017 09:57 |
| Last Modified: | 13 Oct 2017 14:29 |
| URI: | https://eprints.ums.edu.my/id/eprint/17060 |
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