Ting, Wei Soon (2017) Effect of storage temperature and handling of Saba Banana bunches and hands to its postharvest quality. Universiti Malaysia Sabah. (Unpublished)
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Effect of storage temperature and handling of Saba Banana bunches and hands to its postharvest quality.pdf Download (1MB) | Preview |
Abstract
A study on effect of storage temperature and Saba banana bunches and hands handling to its postharvest quality was carried out at Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, which was to compare different storage temperature such as cold room temperature (10±2°C), room temperature (24±3°C) and outside temperature (28±5°C). Every storage temperature had three whole bunches, three half top bunches, three half bottom bunches and three hands of bananas to be tested. After 2 weeks, bananas were withdrawn and tested for data analysis. Completely randomized design with three replicates for analysis was used in this study. Among the physico-chemical parameters such as total weight loss, peel and pulp colour, firmness, pulp to peel ratio, total soluble solid concentration, pH value, titratable acidity were tested in this study. There was no significant interaction between samples handling and storage temperature observed in the study as well as no significant difference on sample handling towards the postharvest quality of Saba banana. Cold room temperature recorded minimum (9.04%) weight loss in this 2 weeks storage, whereas outside temperature exhibited maximum (21.07%) weight loss. The highest firmness (3.36kg/f) was recorded in cold room temperature, whereas outside temperature had lowest firmness (1.12kg/f). For the pulp to peel ratio and total soluble solid concentration, room temperature recorded maximum value (2.33 and 23.2% Brix) respectively. Outside temperature recorded lowest pulp to peel ratio (0.87) and cold room temperature exhibited minimum soluble solid concentration (5. 90% Brix). Lowest titratable acidity was shown by cold room temperature (0.14%) and room temperature recorded maximum (0.34%) titratable acidity. The best temperature was cold room storage temperature which resulted in the optimum postharvest quality of banana.
| Item Type: | Academic Exercise |
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| Keyword: | Banana , agriculture , fruit |
| Subjects: | S Agriculture > S Agriculture (General) |
| Depositing User: | NORAINI LABUK - |
| Date Deposited: | 30 Dec 2019 17:16 |
| Last Modified: | 30 Dec 2019 17:16 |
| URI: | https://eprints.ums.edu.my/id/eprint/24509 |
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