Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature

Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the destructive of cellular compartmentation which all...

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Main Authors:	Wan Zaliha Wan Sembok, Koh, Suet Yen
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:	http://journalarticle.ukm.my/12320/ http://journalarticle.ukm.my/12320/ http://journalarticle.ukm.my/12320/1/46_01_27.pdf

id	ukm-12320
recordtype	eprints
spelling	ukm-123202018-11-16T12:42:40Z http://journalarticle.ukm.my/12320/ Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature Wan Zaliha Wan Sembok, Koh, Suet Yen Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the destructive of cellular compartmentation which allow the phenolic substrate to be assessable to Polyphenol Oxidase (PPO) that catalyze phenolic oxidation. Therefore, the appearance, organoleptical properties and nutritional quality are reduced in MP starfruit. In this study, the effect of six different volumes of nitrogen gas (N2) (0 mL, 5 mL, 10 mL, 15 mL, 20 mL and 25 mL) fumigation on postharvest quality of MP starfruit (Averrhoa carambola L.) stored at 5°C were investigated. Flesh colour, browning index, total phenolic content, soluble solids concentration (SSC), titratable acidity (TA), firmness and ascorbic acid concentration of MP starfruit were determined for 12 days period. No significant differences of various N2 fumigation treatments were recorded in all postharvest parameters except for percentage weight loss. However, N2 fumigation at higher volume, 25 mL was a promising value to reduce browning index as well as maintain MP fresh colour and total phenolic content. In conclusion, the application of 25ml N2 gas has a tendency to be the best volume in reducing browning incidence and maintaining other quality attributes of MP starfruit. Penerbit Universiti Kebangsaan Malaysia 2017-03 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12320/1/46_01_27.pdf Wan Zaliha Wan Sembok, and Koh, Suet Yen (2017) Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature. Malaysian Applied Biology, 46 (1). pp. 189-198. ISSN 0126-8643 http://www.mabjournal.com/index.php?option=com_content&view=article&id=623&catid=59:current-view&Itemid=56
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
language	English
description	Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the destructive of cellular compartmentation which allow the phenolic substrate to be assessable to Polyphenol Oxidase (PPO) that catalyze phenolic oxidation. Therefore, the appearance, organoleptical properties and nutritional quality are reduced in MP starfruit. In this study, the effect of six different volumes of nitrogen gas (N2) (0 mL, 5 mL, 10 mL, 15 mL, 20 mL and 25 mL) fumigation on postharvest quality of MP starfruit (Averrhoa carambola L.) stored at 5°C were investigated. Flesh colour, browning index, total phenolic content, soluble solids concentration (SSC), titratable acidity (TA), firmness and ascorbic acid concentration of MP starfruit were determined for 12 days period. No significant differences of various N2 fumigation treatments were recorded in all postharvest parameters except for percentage weight loss. However, N2 fumigation at higher volume, 25 mL was a promising value to reduce browning index as well as maintain MP fresh colour and total phenolic content. In conclusion, the application of 25ml N2 gas has a tendency to be the best volume in reducing browning incidence and maintaining other quality attributes of MP starfruit.
format	Article
author	Wan Zaliha Wan Sembok, Koh, Suet Yen
spellingShingle	Wan Zaliha Wan Sembok, Koh, Suet Yen Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
author_facet	Wan Zaliha Wan Sembok, Koh, Suet Yen
author_sort	Wan Zaliha Wan Sembok,
title	Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
title_short	Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
title_full	Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
title_fullStr	Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
title_full_unstemmed	Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature
title_sort	effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (averrhoa carambola l.) stored at low temperature
publisher	Penerbit Universiti Kebangsaan Malaysia
publishDate	2017
url	http://journalarticle.ukm.my/12320/ http://journalarticle.ukm.my/12320/ http://journalarticle.ukm.my/12320/1/46_01_27.pdf
first_indexed	2023-09-18T20:02:20Z
last_indexed	2023-09-18T20:02:20Z
_version_	1777406931899514880

Effects of nitrogen gas fumigation on postharvest quality of minimally processed starfruit (Averrhoa carambola L.) stored at low temperature

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