Publication:
Changes in quality of fresh-cut wax-apple (Syzygium samarangense) as affected by storage period and cut sizes

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dc.ConferencecodeInt Soc Hort Sci
dc.ConferencedateAUG 23, 2016
dc.ConferencelocationKuala Lumpur, MALAYSIA
dc.Conferencename3rd International Conference on Agricultural and Food Engineering
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Putra Malaysia (UPM)
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorAwang, Y
dc.contributor.authorKadir, NI
dc.contributor.authorYahya, H
dc.date.accessioned2024-05-29T03:26:31Z
dc.date.available2024-05-29T03:26:31Z
dc.date.issued2017
dc.description.abstractWax apple (Syzygium samarangense) is a tropical fruit with attractive appearance and thirst-relieving properties, offering a unique apple-like crispness, watery-sweet, low-acid taste and the aroma of roses. Compared to whole fruit, freshcut fruits are more perishable due to high respiration, ethylene production, and membrane degradation, thus reducing fruit usage. This paper reports the effect of storage period and cut sizes on quality of fresh-cut wax apples. Fresh wax apple fruits were prepared according to the treatments: whole, halved (1/2), quartered (1/4), and wedged (1/8) and stored in a domestic refrigerator (4 degrees C), in a clear plastic container (ca. 260-280 g). Results showed that there was a significant interaction between storage period and cut sizes on weight loss. Samples stored as whole lost the least amount of water. Weight loss for all cut sizes were less than 1.6%. The firmness of wax apple on day 9 of storage was significantly lower than their initial firmness. The whole fruit was found to be softer than the freshly cut samples. Total soluble solids content decreased with the time of storage, reduced from 7.6 to 6.2 degrees Brix as the storage period extended from day 0 to day 9 irrespective of cutting sizes. Titratable acidity increased significantly from day 0 to day 3 of storage for halved, quartered and wedged fruit. The concentration of ascorbic acid decreased significantly throughout the period of storage. Overall, results clearly showed that storage period markedly affected the physico-chemical properties of wax apples regardless of their cut sizes but not to the extent that the quality of fresh-cut wax apple was reduced.
dc.description.natureFinal
dc.editorOthman S.H.Taip F.S.Aziz S.A.Bejo S.K.
dc.identifier.doi10.17660/ActaHortic.2017.1152.5
dc.identifier.epage40
dc.identifier.isbn2406-6168
dc.identifier.isbn9789460000000
dc.identifier.issn0567-7572
dc.identifier.scopusWOS:000431840100005
dc.identifier.scopus2-s2.0-85018249647
dc.identifier.spage35
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85018249647&doi=10.17660%2fActaHortic.2017.1152.5&partnerID=40&md5=379226773525dc0b7d095c2447b3c690
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/12122
dc.identifier.volume1152
dc.languageEnglish
dc.language.isoen_US
dc.publisherInternational Society for Horticultural Science
dc.relation.ispartofIii International Conference On Agricultural And Food Engineering
dc.sourceWeb Of Science (ISI)
dc.subjectwax apple
dc.subjectfresh-cut fruit
dc.subjectfruit quality
dc.titleChanges in quality of fresh-cut wax-apple (Syzygium samarangense) as affected by storage period and cut sizes
dc.typeProceedings Paper
dc.typeConference Paper
dspace.entity.typePublication

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