The effect of concentration calcium chloride and immersion time on changes in colour and texture of fresh-cut mangosteen

Suriati L., . (2022) The effect of concentration calcium chloride and immersion time on changes in colour and texture of fresh-cut mangosteen. Food Research (Malaysia), 6. pp. 206-213. ISSN 2550-2166

Fresh-cut mangosteen is a popular product, containing functional components that are good for health. The weakness is the deterioration of colour and texture. The application of calcium chloride can delay the deterioration of fresh-cut mangosteen. This study aimed to determine the effect of the concentration of calcium chloride and immersion time on changes in the colour and texture of fresh-cut mangosteen in cold storage. Preparation of fresh-cut mangosteen was carried out by removing the skin with the application of calcium chloride solution using concentrations of 0.5, 1.0, 1.5, and 2.0% (w/v) and immersion times of 10, 20, and 30 mins. The design used was completely randomized with three replications to observe changes in browning and quality namely texture, acidity, total dissolved solids, water content, and weight loss. The treatment of calcium chloride concentration, immersion time, and their interactions affected all variables of browning and quality changes of fresh-cut mangosteen. To conclude, the best treatment that can delay browning and the quality changes of the fresh-cut mangosteen fruit is a concentration of 1% calcium chloride with an immersion time of 10 mins to 9 days at a cold storage temperature of 7±1°C.

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Abstract

Fresh-cut mangosteen is a popular product, containing functional components that are good for health. The weakness is the deterioration of colour and texture. The application of calcium chloride can delay the deterioration of fresh-cut mangosteen. This study aimed to determine the effect of the concentration of calcium chloride and immersion time on changes in the colour and texture of fresh-cut mangosteen in cold storage. Preparation of fresh-cut mangosteen was carried out by removing the skin with the application of calcium chloride solution using concentrations of 0.5, 1.0, 1.5, and 2.0% (w/v) and immersion times of 10, 20, and 30 mins. The design used was completely randomized with three replications to observe changes in browning and quality namely texture, acidity, total dissolved solids, water content, and weight loss. The treatment of calcium chloride concentration, immersion time, and their interactions affected all variables of browning and quality changes of fresh-cut mangosteen. To conclude, the best treatment that can delay browning and the quality changes of the fresh-cut mangosteen fruit is a concentration of 1% calcium chloride with an immersion time of 10 mins to 9 days at a cold storage temperature of 7±1°C.

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Item Type:	Article
AGROVOC Term:	mangosteens
AGROVOC Term:	cold storage
AGROVOC Term:	food processing
AGROVOC Term:	calcium chloride
AGROVOC Term:	temperature
AGROVOC Term:	browning
AGROVOC Term:	texture
AGROVOC Term:	quality
AGROVOC Term:	acidity
AGROVOC Term:	soil water content
Geographical Term:	Indonesia
Depositing User:	Mr. Khoirul Asrimi Md Nor
Date Deposited:	27 Feb 2026 04:23
Last Modified:	27 Feb 2026 04:23
URI:	http://webagris.upm.edu.my/id/eprint/3487

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