Effect of various coatings on the chemical changes of different pineapple cultivars (N36 and Gandul) at low temperature storage


Citation

Zaulia Othman, . and Suhaila Mohamed, . and Azizah Osman, . and Mohammed Selamat Madom, . Effect of various coatings on the chemical changes of different pineapple cultivars (N36 and Gandul) at low temperature storage. pp. 107-120. ISSN 1394-9829

Abstract

The chemical changes in N36 and Gandul pineapples stored at 10 1 C;85“88 RH and the effects of various surface coatings (palm oil liquid paraffin Semperfresh) were examined by monitoring fruit total soluble solids (TSS) titratable acidity (TA) sugar-acid ratios (TSS:TA) pH and individual sugars (glucose fructose and sucrose). Palm oil was effective in reducing ascorbic acid loses of N36 pineapple. All surface treatments significantly (p 0.05) reduced the TSS value in all pineapple cultivars except for N36 pineapple treated with palm oil. In N36 pineapple the palm oil caused an increase in the TSS during storage. Sugar-acid ratio was significantly (p 0.05) increased by palm oil as observed in all pineapples however sample treated with Semperfresh and paraffin caused an increase in the sugar-acid ratio as observed in Gandul and N36 pineapples respectively. Titratable acidity (TA) was significantly (p 0.05) reduced by all surface treatments in all pineapples except for paraffin treatment on Gandul pineapple. Paraffin treatment retained ascorbic acid in all pineapples during storage. However the palm oil coating only retained ascorbic acid on N36 pineapple. Paraffin coating significantly (p 0.05) reduced fructose and sucrose in N36 pineapple but significantly (p 0.05) increased the fructose content in Gandul pineapple. Fructose sucrose and total sugar in Gandul pineapple were significantly (p 0.05) reduced by palm oil and Semperfresh treatments.


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Abstract

The chemical changes in N36 and Gandul pineapples stored at 10 1 C;85“88 RH and the effects of various surface coatings (palm oil liquid paraffin Semperfresh) were examined by monitoring fruit total soluble solids (TSS) titratable acidity (TA) sugar-acid ratios (TSS:TA) pH and individual sugars (glucose fructose and sucrose). Palm oil was effective in reducing ascorbic acid loses of N36 pineapple. All surface treatments significantly (p 0.05) reduced the TSS value in all pineapple cultivars except for N36 pineapple treated with palm oil. In N36 pineapple the palm oil caused an increase in the TSS during storage. Sugar-acid ratio was significantly (p 0.05) increased by palm oil as observed in all pineapples however sample treated with Semperfresh and paraffin caused an increase in the sugar-acid ratio as observed in Gandul and N36 pineapples respectively. Titratable acidity (TA) was significantly (p 0.05) reduced by all surface treatments in all pineapples except for paraffin treatment on Gandul pineapple. Paraffin treatment retained ascorbic acid in all pineapples during storage. However the palm oil coating only retained ascorbic acid on N36 pineapple. Paraffin coating significantly (p 0.05) reduced fructose and sucrose in N36 pineapple but significantly (p 0.05) increased the fructose content in Gandul pineapple. Fructose sucrose and total sugar in Gandul pineapple were significantly (p 0.05) reduced by palm oil and Semperfresh treatments.

Additional Metadata

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Item Type: Article
AGROVOC Term: Pineapples
AGROVOC Term: Cultivars
AGROVOC Term: Temperature
AGROVOC Term: Chemical properties
AGROVOC Term: Storage
AGROVOC Term: Temperature
AGROVOC Term: Paraffin
AGROVOC Term: Acidity
AGROVOC Term: Glucose
AGROVOC Term: Fructose
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24588

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