Citation
Aminah Abdullah, . and Norlaila Ahmad, . and Mamat Shafie Embong, . Concentration effects of beeswax coating on physico-chemical quality and sensory attribute of mango cv. cultivar Harumanis. pp. 93-101. ISSN 0126-8643
Abstract
Manggo cv. Harumanis was coated with three different concentrations of beeswax viz 3 percents 7 percents and 9 percents. Physico-chemical analyses were carried out either every two days or every week. When the fruit reached softening index of 4 (soft and edible) fruits were subjected to sensory evaluation. The result of the study indicated that beeswax coating can be successfully used to extend the shelf-life of Harumanis. The best concentration was 7 percents. At this concentration not only the shelf life of the fruits were extended but the fruits were able to maintain the softening index of 4 for a longer period of time i.e. 10 days. Besides the treated fruits also ripened normally. However at a higher concentration (9 percents) even though the weight loss were low and external appearance were good the process of ripening were delayed and the fruits were rated rather low because fruits were less sweet the colour of the mesocarp was pale-yellow and it has a strong off flavour
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Abstract
Manggo cv. Harumanis was coated with three different concentrations of beeswax viz 3 percents 7 percents and 9 percents. Physico-chemical analyses were carried out either every two days or every week. When the fruit reached softening index of 4 (soft and edible) fruits were subjected to sensory evaluation. The result of the study indicated that beeswax coating can be successfully used to extend the shelf-life of Harumanis. The best concentration was 7 percents. At this concentration not only the shelf life of the fruits were extended but the fruits were able to maintain the softening index of 4 for a longer period of time i.e. 10 days. Besides the treated fruits also ripened normally. However at a higher concentration (9 percents) even though the weight loss were low and external appearance were good the process of ripening were delayed and the fruits were rated rather low because fruits were less sweet the colour of the mesocarp was pale-yellow and it has a strong off flavour
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 6 tables; 13 ref.; Summaries (Ms En) |
| AGROVOC Term: | MANGO |
| AGROVOC Term: | CERA DE ABEJA |
| AGROVOC Term: | REVESTIMIENTO |
| AGROVOC Term: | PROPIEDADES FISICO-QUIMICAS |
| AGROVOC Term: | APTITUD PARA LA CONSERVACION |
| AGROVOC Term: | ANALISIS ORGANOLEPTICO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:56 |
| URI: | http://webagris.upm.edu.my/id/eprint/20483 |
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