Locule Position and Thawing Duration Affect Postharvest Quality of Freshly Cryo-Frozen Musang King Durian Fruit

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
Uncontrolled Keywords:	Colour, cryogenic, eating quality, fruitlet, nutritional quality
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Applied Science and Technology > Department of Postgraduate
Depositing User:	Mr. Mohamad Zulkhibri Rahmad
Date Deposited:	25 Sep 2023 01:42
Last Modified:	25 Sep 2023 01:42
URI:	http://eprints.uthm.edu.my/id/eprint/9992

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