The storage quality of Carambola variety B10 as affected by different precooling conditions

Azizah Osman, . and Razali Mustaffa, . The storage quality of Carambola variety B10 as affected by different precooling conditions. pp. 85-94. ISSN 1505-5337

Fruits of commercial maturity were subjected to three pre-cooling methods (rapid cooling (RC) and hydrocooling (HC) and at ambient conditions (RT)) for 0 12 24 36 and 48 hrs before cold storage (10 plus minus 1 degree C; 85-88 percent relative humidity). Physico-chemical parameters studied were changes in weight loss skin colour and gloss texture pH titratable acidity (TA) ascorbic acid and total soluble solids (TSS). Results obtained indicate that the various precooling methods had a significant (P less than 0.01) effect on skin colour and gloss weight loss texture ascorbic acid pH titratable acidity and total soluble solids. Precooling time was also found to have a significant (Pless than 0.01) effect on the parameters studied except for weight loss. However with the exception if ascorbic acid weight loss fruit surface glossiness TA and TSS precooling time showed deteriorative effects on storage quality only after precooling for more than 36 hrs. Generally all the parameters studied changed significantly with storage time. However storage life of all treated fruits stored at 10 degree C was less than 40 days.

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Abstract

Fruits of commercial maturity were subjected to three pre-cooling methods (rapid cooling (RC) and hydrocooling (HC) and at ambient conditions (RT)) for 0 12 24 36 and 48 hrs before cold storage (10 plus minus 1 degree C; 85-88 percent relative humidity). Physico-chemical parameters studied were changes in weight loss skin colour and gloss texture pH titratable acidity (TA) ascorbic acid and total soluble solids (TSS). Results obtained indicate that the various precooling methods had a significant (P less than 0.01) effect on skin colour and gloss weight loss texture ascorbic acid pH titratable acidity and total soluble solids. Precooling time was also found to have a significant (Pless than 0.01) effect on the parameters studied except for weight loss. However with the exception if ascorbic acid weight loss fruit surface glossiness TA and TSS precooling time showed deteriorative effects on storage quality only after precooling for more than 36 hrs. Generally all the parameters studied changed significantly with storage time. However storage life of all treated fruits stored at 10 degree C was less than 40 days.

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Item Type:	Article
Additional Information:	Summary (En)
AGROVOC Term:	AVERRHOA CARAMBOLA
AGROVOC Term:	STORAGE
AGROVOC Term:	QUALITY
AGROVOC Term:	COOLING
AGROVOC Term:	METHODS
AGROVOC Term:	FRUITS
AGROVOC Term:	CITRUS FRUITS
AGROVOC Term:	STATISTICAL METHODS
AGROVOC Term:	ASCORBIC ACID
AGROVOC Term:	MALAYSIA AVERRHOA CARAMBOLA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:52
URI:	http://webagris.upm.edu.my/id/eprint/17472

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