Yanuriati, Anny and Parwiyanti, Parwiyanti and Musolli, Arief (2010) CALCIUM CHLORIDE INFILTRATION METHODS TO EXTEND THE STORAGE LIFE OF FRESH DUKU. proceeding International Seminar on Horticulture to support food Security 2010. pp. 242-249. ISSN 978-979-8510-13-7

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Abstract The objective of this study was to investigate the methods of infiltration of calcium chloride on extending the storage life of fresh duku. The komering duku were harvested by cutting the fruit raceme, sorted and kept attaching on its raceme. The duku were then dipped in 1% calcium chloride at 27oC for 2, 4, or 6 minutes or 1% calcium chloride at 50oC for 10 or 15 seconds. After atmospheric dried, the duku were packed in cartoon box, and then sorted at 28oC ± 2oC. During storage, every 2 days, the weight loss, colour, firmness, total soluble solids (SS), and total titratable acidity (TA) changes, and the percentage of microbial contaminated area were analysed. The results showed that the calcium pectate concentrations on duku skin were increased significantly, but the weight loss, browning, softening, reduction of total soluble solids, total titratable acidity and the microbial contamination were inhibited by infiltration of fresh duku in 1% calcium chloride solution before storage. The characteristics of duku infiltrated in 1% calcium chloride solution at 50oC for 10 and 15 seconds were not significantly different from those in 1% calcium chloride solution at 27oC for 6 minutes. Dipping in 1% calcium chloride for 6 minutes was the best treatment to extend the storage life of duku up to 11 days at room temperature.

Item Type: Article
Subjects: S Agriculture > S Agriculture (General) > S589.75-589.76 Agriculture and the environment
Divisions: Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Parwiyanti Parwiyanti
Date Deposited: 23 Sep 2019 06:18
Last Modified: 23 Sep 2019 06:18

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