Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli

Fruits and vegetables are highly rot in nature which contributing to short shelf-life. Eggplant (Solanum melongena) is classified as one of an easily rotten, short-shelf life and sensitive to chilling type of fruit. The application of gum Arabic as an edible coating on fruits and vegetables has been...

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Main Author: Zulkipli, Nurul Haziqah
Format: Student Project
Language:English
Published: 2019
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Online Access:http://ir.uitm.edu.my/id/eprint/44056/1/44056.pdf
http://ir.uitm.edu.my/id/eprint/44056/
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spelling my.uitm.ir.440562021-03-29T12:41:08Z http://ir.uitm.edu.my/id/eprint/44056/ Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli Zulkipli, Nurul Haziqah Laboratories. General works Vegetables Fruits and vegetables are highly rot in nature which contributing to short shelf-life. Eggplant (Solanum melongena) is classified as one of an easily rotten, short-shelf life and sensitive to chilling type of fruit. The application of gum Arabic as an edible coating on fruits and vegetables has been found to delay the ripening process and maintained the overall quality during storage. Thus, this experiment aimed to determine the effect of different concentrations of gum Arabic as edible coating on quality of eggplant during storage in chilling temperature. The parameters measured were physiological weight loss (PWL), firmness, titratable acidity (TA) and surface colour which related to the quality of eggplant. Eggplant was coated with gum Arabic at different concentrations (0, 5, 10, and 20 %) and stored in chiller for 15 days. Result of the experiment showed that all the quality parameters were affected by the coating of gum Arabic during the storage time. However, different concentrations of gum Arabic coating only significantly affected (p ≤ 0.05) PWL, while storage time significantly affected all quality parameters. Treatment with 20 % gum Arabic coating showed the best performanced in maintaining the PWL, which it resulted the lowest PWL at the end of storage (4.93 ± 1.39 %). For firmness, the value showed the decreasing manner over the storage time. While for TA, same decreasing manner in value was shown over the storage time and at the end of storage, coated samples showed better retention in acidity of 0.32 ± 0.05 % for 5 %, 0.32 ± 0.13 % for 10 % and 0.31 ± 0.17 % for 20 %, compared to uncoated sample. For surface colour measurement, the value significantly increased over storage time, in which lowest a* value at day 0 was 0.62 ± 0.02 and reached to the maximum of 0.79 ± 0.06 at the end of storage (day 15). The results concluded that the application of gum Arabic coating could delay the ripening process and maintaining the overall quality of eggplant. Thus, gum Arabic based coating could introduce a kind of safe and effective manner for extending the shelf-life and preserving the quality of fruits and vegetables. 2019 Student Project NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/44056/1/44056.pdf Zulkipli, Nurul Haziqah (2019) Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli. [Student Project] (Unpublished)
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Laboratories. General works
Vegetables
spellingShingle Laboratories. General works
Vegetables
Zulkipli, Nurul Haziqah
Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli
description Fruits and vegetables are highly rot in nature which contributing to short shelf-life. Eggplant (Solanum melongena) is classified as one of an easily rotten, short-shelf life and sensitive to chilling type of fruit. The application of gum Arabic as an edible coating on fruits and vegetables has been found to delay the ripening process and maintained the overall quality during storage. Thus, this experiment aimed to determine the effect of different concentrations of gum Arabic as edible coating on quality of eggplant during storage in chilling temperature. The parameters measured were physiological weight loss (PWL), firmness, titratable acidity (TA) and surface colour which related to the quality of eggplant. Eggplant was coated with gum Arabic at different concentrations (0, 5, 10, and 20 %) and stored in chiller for 15 days. Result of the experiment showed that all the quality parameters were affected by the coating of gum Arabic during the storage time. However, different concentrations of gum Arabic coating only significantly affected (p ≤ 0.05) PWL, while storage time significantly affected all quality parameters. Treatment with 20 % gum Arabic coating showed the best performanced in maintaining the PWL, which it resulted the lowest PWL at the end of storage (4.93 ± 1.39 %). For firmness, the value showed the decreasing manner over the storage time. While for TA, same decreasing manner in value was shown over the storage time and at the end of storage, coated samples showed better retention in acidity of 0.32 ± 0.05 % for 5 %, 0.32 ± 0.13 % for 10 % and 0.31 ± 0.17 % for 20 %, compared to uncoated sample. For surface colour measurement, the value significantly increased over storage time, in which lowest a* value at day 0 was 0.62 ± 0.02 and reached to the maximum of 0.79 ± 0.06 at the end of storage (day 15). The results concluded that the application of gum Arabic coating could delay the ripening process and maintaining the overall quality of eggplant. Thus, gum Arabic based coating could introduce a kind of safe and effective manner for extending the shelf-life and preserving the quality of fruits and vegetables.
format Student Project
author Zulkipli, Nurul Haziqah
author_facet Zulkipli, Nurul Haziqah
author_sort Zulkipli, Nurul Haziqah
title Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli
title_short Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli
title_full Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli
title_fullStr Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli
title_full_unstemmed Effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / Nurul Haziqah Zulkipli
title_sort effect of gum arabic as edible coating on quality of eggplant during storage in chilling temperature / nurul haziqah zulkipli
publishDate 2019
url http://ir.uitm.edu.my/id/eprint/44056/1/44056.pdf
http://ir.uitm.edu.my/id/eprint/44056/
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score 13.211869