Md Nor, Shahidah and Phebe Ding, Phebe Ding and Tan Jit Chun, Tan Jit Chun (2023) Locule Position and Thawing Duration Affect Postharvest Quality of Freshly Cryo-Frozen Musang King Durian Fruit. TROPICAL AGRICULTURAL SCIENCE. pp. 1-12. ISSN 1511-3701
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Abstract
This study examined the effect of locule position and thawing duration on the physicochemical and nutritional characteristics of intact cryo-frozen Musang King durian fruit. Cryo-frozen durian that had 5 locules was thawed for 2 and 18 hr, and the fruitlets of each locule were analysed for colour (L*, a*, b*, C*, and h°), firmness, soluble solids concentration (SSC), titratable acidity (TA), pH, ascorbic acid (AA), total phenolic content, total flavonoid content, 1,1-diphenyl-2-picrylhydrazyl, 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid and ferric reducing antioxidant power assay (FRAP). Results show that L* and a* of pulp colour, firmness, SSC, pH, TA, AA, and FRAP of cryo-frozen durian fruit were affected by a significant interaction between locule position and thawing duration. It implies the postharvest quality of intact cryo-frozen durian fruitlet distinct from each other due to their locule position and thawing duration.
Item Type: | Article |
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Uncontrolled Keywords: | Colour, cryogenic, eating quality, fruitlet, nutritional quality |
Subjects: | T Technology > T Technology (General) |
Divisions: | Faculty of Applied Science and Technology > FAST |
Depositing User: | Mr. Mohamad Zulkhibri Rahmad |
Date Deposited: | 21 Aug 2024 08:08 |
Last Modified: | 21 Aug 2024 08:08 |
URI: | http://eprints.uthm.edu.my/id/eprint/11541 |
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