The Effects of Cooling Delay on the Cooling Response and the Physico-Chemical Properties of Eksotika Papaya
Handling papaya in bulk can result in cooling delay of up to forty-eight hours due to equipment, cost and labour factors. The effects of cooling delay on chilling injury, quality and storage life of papaya were studied to develop effective strategies in postharvest handling and storage. Sound fr...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1997
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/10092/1/FK_1997_18_A.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | Handling papaya in bulk can result in cooling delay of up to forty-eight
hours due to equipment, cost and labour factors. The effects of cooling delay on
chilling injury, quality and storage life of papaya were studied to develop
effective strategies in postharvest handling and storage.
Sound fruits of maturity index 2 were stored at 26°C±2°C (control) and
in the cool room (13°C±2°C) approximately 24, 48, 72 and 96 hours after
harvest. Storage and fruits' temperature were monitored using data acquisition
system to obtain cooling rates. Physico-chemical properties namely weight loss,
moisture content, firmness, rupture force, colour, titratable acidity (TA), citric
acid content, total soluble solids (TSS) and pH were recorded. Fruits were also
access for chilling injury symptoms. Data were taken for fruits at ambient
condition, room cooled fruits before (labelled as RCl, RC2, RC3 and RC4 for 1,
2, 3 and 4 days of cooling delay respectively) and after they have ripened (labelled as AF1, AF2, AF3 and AF4 for 1, 2, 3 and 4 days of cooling delay
respectively) upon weekly removal from the cool room. Data were compared for
significant differences.
Longer cooling delay (RC3/AF3 and RC4/AF4) resulted in higher halfcooling
time, higher weight loss, better colour development, higher TSS and
lower in firmness and lower in chilling injury occurrences when compared to the
shorter cooling delay (RCI/AFI and RC2/AF2). No good correlation were found
for moisture content, rupture strength, pH, TA and citric acid content in relation
to cooling delay. All treatments had acceptable quality up to the second week of
storage for the cool room treatments, while the control had acceptable quality up
to nine days. The results show that Eksotika papaya can tolerate up to ninety-six
hours of cooling delay for a storage life of up to two weeks. This can help reduce
the refrigeration cost. |
|---|