Effect of inclusion of ethylene absorbent to the quality of the fresh-cut jackfruit stored at 10°C

被引：2
|
作者：
Latifah, M. N. [1 ]
Ab Aziz, I [1 ]
Fauziah, O. [1 ]
Talib, Y. [1 ]
机构：
[1] Persiaran MARDI UPM, MARDI, Serdang 43400, Selangor, Malaysia
来源：
II INTERNATIONAL CONFERENCE ON QUALITY MANAGEMENT OF FRESH CUT PRODUCE: CONVENIENCE FOOD FOR A TASTEFUL LIFE | 2018年 / 1209卷
关键词：
fresh-cut; ethylene absorbent; quality; shelf life;
D O I：
10.17660/ActaHortic.2018.1209.17
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
The effect of inclusion of ethylene absorbant to the quality of the fresh-cut jackfruit during storage for 8 days at 10 degrees C has been investigated. Rigid polypropylene containers (10x10 cm) with a clip-on lid, overwrapped with stretch film were used for packing fresh-cut jackfruit. The containers were either with or without a sachet of ethylene absorbent (FX 2gm). The O-2, CO2 and C2H4 in each package, weight loss, surface colour (L*-lightness and b*-yellowness), total soluble solids (TSS), pH, and sensory evaluation of the fruits were determined every 2 days. The colour of the control fruits faded (L*72.54) towards the end of the storage period (day 8). The taste of treated fruits was better due to the combined attributes of the higher TSS and pH values (27% and 4.97) on day 8. A better control of gas accumulation contributed to a better control of the respiration and ripening process of the fresh-cut jackfruit inserted with ethylene absorbent.
引用
收藏
页码：115 / 121
页数：7
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