Citation
Jupikely J.S., . and Siti Hajar A., . and Russly A.R., . and Wan Mohammad W.A., . (2002) Response of guava cv. Kampuchea Psidium guajava Linn. to hydrocooling time storage temperature and storage duration. [Proceedings Paper]
Abstract
The physical and chemical changes of guava were measured after being hydro-cooled cooling time of 1/8 1/4 and 1/2 and stored at 5 10 and 15 C for 6 weeks. The results showed that hydro-cooled fruit were significantly better in quality than the control. Hydro-cooled fruit showed less changes of colour from green to yellow were brighter had lower incident of browning and less weight loss. Soluble solids concentration and pH value of fruits were maintained. The different levels of cooling time show significant effects on browning scores of the fruits. Cooling time at 1/8 showed lower incidence of chilling injuries compared to 1/2 cooling time. Chilling injuries were also significantly higher at storage temperature of 5C and increased with increasing duration of storage. The most suitable storage for guava was at 10C. At this temperature hydro-cooled guava showed better visual appearances up to 4 weeks of storage compared to 1 week at 5 and 15C. In conclusion this study showed that pre-cooling by hydro-cooling and cold storage temperature could maintain the quality and extend the shelf life of guava.
Download File
Full text available from:
|
Abstract
The physical and chemical changes of guava were measured after being hydro-cooled cooling time of 1/8 1/4 and 1/2 and stored at 5 10 and 15 C for 6 weeks. The results showed that hydro-cooled fruit were significantly better in quality than the control. Hydro-cooled fruit showed less changes of colour from green to yellow were brighter had lower incident of browning and less weight loss. Soluble solids concentration and pH value of fruits were maintained. The different levels of cooling time show significant effects on browning scores of the fruits. Cooling time at 1/8 showed lower incidence of chilling injuries compared to 1/2 cooling time. Chilling injuries were also significantly higher at storage temperature of 5C and increased with increasing duration of storage. The most suitable storage for guava was at 10C. At this temperature hydro-cooled guava showed better visual appearances up to 4 weeks of storage compared to 1 week at 5 and 15C. In conclusion this study showed that pre-cooling by hydro-cooling and cold storage temperature could maintain the quality and extend the shelf life of guava.
Additional Metadata
| Item Type: | Proceedings Paper |
|---|---|
| Additional Information: | 7 ill. 7 ref. |
| AGROVOC Term: | GUAVAS |
| AGROVOC Term: | PSIDIUM GUAJAVA |
| AGROVOC Term: | COOLING |
| AGROVOC Term: | TIME |
| AGROVOC Term: | STORAGE |
| AGROVOC Term: | TEMPERATURE |
| AGROVOC Term: | MALAYSIA |
| Geographical Term: | MALAYSIA |
| Depositing User: | Ms. Suzila Mohamad Kasim |
| Last Modified: | 24 Apr 2025 05:13 |
| URI: | http://webagris.upm.edu.my/id/eprint/10883 |
Actions (login required)
 |
View Item |
