Effects Of Diffrent Water Temperature Treatment And Packaging Materials On Tomatoes (Lycopersicum esculentum) Stored In Ambient Temperature
This study was conducted at Laboratory of Postharvest Technology, Faculty of Agrotechnology and Food Science, Universiti Malaysia Terengganu. Tomatoes (Lycopersicon esculentum) fruit at stage 4 was divided into three groups to treat with different water temperature and also packed in different pa...
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| Main Author: | |
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| Format: | Other |
| Language: | English |
| Published: |
FASM, Universiti Malaysia Terengganu (UMT)
2010
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| Subjects: | |
| Online Access: | http://hdl.handle.net/123456789/356 |
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| Summary: | This study was conducted at Laboratory of Postharvest Technology, Faculty of
Agrotechnology and Food Science, Universiti Malaysia Terengganu. Tomatoes
(Lycopersicon esculentum) fruit at stage 4 was divided into three groups to treat with
different water temperature and also packed in different packaging materials. One
group was treated with water at temperature 40ºC while another group was treated
with water at ambient temperature (28º). Another group was for control. Then each
group was divided into three sub-groups for different packaging materials. Packaging
materials used are polypropylene plastic bag, shrink wrap and no packaging. Then all
the samples were left in room temperature (28ºC). The result was taken at 2 days
interval. Results showed that the best treatment for tomatoes stored in ambient
temperature was tomatoes treated with water at 40ºC and packed in polypropylene
bag. The result obtained was not supported by analytical analysis because the overall
result obtained was not significant, (p>0.05). |
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