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Effect of storage temperature and duration on physico-chemical properties, microbial growth and nutritional composition of papaya and banana fruits

Abuhamra, Suaad Ghait Abdarrahman (2017) Effect of storage temperature and duration on physico-chemical properties, microbial growth and nutritional composition of papaya and banana fruits. Masters thesis, Universiti Tun Hussein Onn Malaysia.

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Abstract

Banana (Musa sp.) and papaya (Carica papaya) cultivars were harvested and stored for a month at different storage temperatures and durations. These fruits were collected from an orchard which located in Johor Bahru, Malaysia. Ripening in undesired period, change skin color, weight loss, fruits quality loss such as nutrition, high microorganisms infestation rate and fruit damage due to improper storage. The fruits were stored at different durations (0, 3, 6, 14, 30 days) and at varying storage temperatures (4 ±1, 10±2, 30±3 ºC). The color changing, weight loss, total polysaccharide and protein, total soluble sugar (TSS), titratable acidity (TA), pH, free phenolic content (FPC) and microbial growth were determined. The results revealed that parameters were significantly affected by temperature and time. For instance, banana polysaccharide was 20 at 4 ºC, 20 at 10 ºC and 16 mg/L at 30 ºC , banana protein was 1155 at 4 ºC, 1315 at 10 ºC and 1640 at 30 ºC, total soluble sugar was 6.8 at 4 ºC, 7.9 at 10 ºC and 8.2 at 30 ºC, banana pH was 4.8 at 4 ºC, 4.8 at 10 ºC and 5.9 at 30 ºC, papaya free phenolic content (FPC) was 184 at 4 ºC, 245 and 569 mg/L at 30 ºC, and papaya weight loss was 7 at 4 ºC, 15 at 10 ºC and 65% at 30 ºC. However, it was not changed at cold storages prolonged storage period. In addition, the banana peel color was affected by browning and chilling injury into cold storages. Moreover, during storage, total soluble sugar (TSS), total polysaccharide, titratable acidity (TA) and free phenolic content (FPC) increased during cold storage. However, pH, microbial growth, weight and protein estimation whereas decreased during cold storage. In conclusion, according to the obtained results, the optimum storage temperature and duration for banana were found to be 4 °C and 14 days and one month for papaya fruit. The overall findings of this research might be able to provide science-based management tools for the storage performance of banana and papaya fruits.

Item Type: Thesis (Masters)
Subjects: S Agriculture > SB Plant culture
Depositing User: Mr. Mohammad Shaifulrip Ithnin
Date Deposited: 02 Jul 2018 03:01
Last Modified: 02 Jul 2018 03:01
URI: http://eprints.uthm.edu.my/id/eprint/10210
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