Malaysian Applied Biology Journal

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46_01_27

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Malays. Appl. Biol. (2017) 46(1): 189–198


EFFECTS OF NITROGEN GAS FUMIGATION ON POSTHARVEST

QUALITY OF MINIMALLY PROCESSED STARFRUIT (Averrhoa carambola L.) STORED AT LOW TEMPERATURE

WAN ZALIHA WAN SEMBOK* and KOH SUET YEN

School of Food Science and Technology, Universiti Malaysia Terengganu,
21030 Kuala Terengganu

*Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Accepted 1 February 2017, Published online 31 March 2017

 

ABSTRACT

Minimally processed (MP) fruit have a short post-cutting life due to the mechanical injury during processing which increase the browning incidence, tissue softening, as well as the nutrient loss and flavor. The browning incidence occurs due to the destructive of cellular compartmentation which allow the phenolic substrate to be assessable to Polyphenol Oxidase (PPO) that catalyze phenolic oxidation. Therefore, the appearance, organoleptical properties and nutritional quality are reduced in MP starfruit. In this study, the effect of six different volumes of nitrogen gas (N2) (0 mL, 5 mL, 10 mL, 15 mL, 20 mL and 25 mL) fumigation on postharvest quality of MP starfruit (Averrhoa carambola L.) stored at 5°C were investigated. Flesh colour, browning index, total phenolic content, soluble solids concentration (SSC), titratable acidity (TA), firmness and ascorbic acid concentration of MP starfruit were determined for 12 days period. No significant differences of various N2 fumigation treatments were recorded in all postharvest parameters except for percentage weight loss. However, N2 fumigation at higher volume, 25 mL was a promising value to reduce browning index as well as maintain MP fresh colour and total phenolic content. In conclusion, the application of 25ml N2 gas has a tendency to be the best volume in reducing browning incidence and maintaining other quality attributes of MP starfruit.

Key words: fresh cut, enzyme, fumigation, postharvest quality

 

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